Step 1:

  • Firstly measure your rice out using a measuring jug and rinse it thoroughly out in a sieve. This removes most of the startchy shite that makes your rice sticky.
  • Step 2:

  • Put it back in the jug, add water equivalent to 1 and a half the volume of the rice.
  • Step 3:

  • So say for example you have 1 cup (8floz) of rice, you add 1.5 cups (12floz) of water.
  • Step 4:

  • Or stock, rice is tasty cooked in stock.
  • Step 5:

  • Pour it into a pan and on a medium heat bring to the boil, lid off.
  • Step 6:

  • When it’s boiling place the lid on top but not all the way, leave it slightly off.
  • Step 7:

  • When the rice is beginning to form "craters" (you’ll know what I mean) put the lid on tightly, reduce to low heat and cook for another 12-15 minutes (depending on what your cooker is like)
  • Step 8:

  • Do not remove the lid in this time else you’ll let the moisture out and your rice will stick to the pan!
  • Step 9:

  • When the time is up, fluff it with a fork and serve.
  • Step 10:

  • Or let it go cold and fry it up with vegetables, meat or eggs and eat with soy sauce.
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