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Nannyp · Posted: Thu Jan 08, 2009 3:25 pm Post subject: Long Grain Rice

Okay, I may be teaching some of you to suck eggs, but I have only just learned to get this right.

I have always refreshed my rice in boiling water...and of course, it has continued to cook, and become stickier. No matter how soon I stop it cooking in the pan, it never ends up with the grains remaining separate.

I am now refreshing in cold water, so that the rice stops cooking. Today, I used small bowls, packed each one with rice, and covered with a small plate, reheating in the microwave for 2 mins. It came out perfecltly and looked professional

You can do this, or pour over boiling water once you are ready to plate up.
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MissMuppet · Posted: Thu Jan 08, 2009 3:31 pm Post subject:

I learnt from Delia...

I measure 1/4 pint of rice into a jug (this is enough for 1 person, so alter as per), put it in a pan with optional oil/salt... boil the kettle and cover the rice with double the amount of boiling water, 1/2 pint. Give it a stir and then put a lid on it and simmer gently until all the water has gone. Rice comes out perfect...

I was just telling my friend how to do it the other day... I would never do it any other way!
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MissMuppet · Posted: Thu Jan 08, 2009 3:32 pm Post subject:

I think I got the wrong end of the stick... I don't tend to refresh my rice!
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dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

I'm another Delia disciple. There are just so many of the basics that she does so well-guaranteed results every time.