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.
