by Jed Eane

Created on: June 05, 2008   Last Updated: July 30, 2008

The secret to cooking great fluffy rice is not to fuss over it or pay it too much attention while it's cooking. The type of rice you use is also important. Basmati is a good choice as its long, thin pointed grains, when cooked right, make for good fluffy rice. Although it's a little more expensive than other types of rice, its distinctive nutty taste and slightly buttery smell make it a good accompaniment to a wide range of dishes (not just Indian recipes), so it's perhaps worth the additional cost. And having spent a little more money on your rice, you're going to want to get it right when it comes to cooking it!

Rice should be measured by volume, so use a measuring jug to measure out rice, not a set of weighing scales. The ratio of rice to water or stock is approximately one to one and a half, so one cup of rice will need to be cooked in one and a half cups of water or stock.

Basmati rice is best cooked in a large shallow pan. A frying pan with a lid is ideal, although if you don't have one of these, use the biggest saucepan you can find (providing you have a lid for it). If you want to add a bit of flavour to your rice - although basmati has a wonderful flavour all of its own - cook some onions first in a little oil in your frying pan or saucepan. Then add your rice. It doesn't have to be washed beforehand. Turn the grains in the pan until they are all coated in the oil. This will help to keep them separate during the cooking process. After you've got the rice grains covered, add boiling water or stock. At this stage also add 1 teaspoon of salt for every 5 fl oz (150 ml) of rice. Stock makes a good alternative to water, especially if you are going to be serving your rice with meat or fish: you can use an appropriate stock in which to cook the rice.

Once the boiling liquid has been added, stir only once! You should never stir rice while it's cooking, as this breaks the grains, releasing the starch, and makes your rice sticky. So once you've set the timer, go away and try to forget all about your cooking rice! White rice needs to be cooked for 15 minutes, and brown rice for 40 minutes. The best way to check if the rice is cooked is to bite a grain; or if water collects at the side of the pan when you tilt it, the rice needs a little more cooking time.

When the cooking time is up, remove the pan from the heat and place a clean tea towel over the top of the pan for five to ten minutes. The helps absorb the moisture, keeping the grains separate and dry. Then just before serving, use a fork to fluff up the grains. Great fluffy rice!

Source: deliaonline.com

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