Ingredients

Instructions

Step 1:

  • rice seems to be labeled a lot as boring or tricky to make so here’s some help to make it easy and interesting!!

    • Step 2:

  • Step 3:

  • your rice will have instructions on the back of how much water to rice to use IGNORE THEM!! they do my head in and make more confusion than necessary!

    • Step 4:

  • Step 5:

  • 1. get the amount of rice you wana eat (remembering rice swells up when cooked similar to pasta)

    • Step 6:

  • 2. put it in a cup or container, measureing jugs are perfect if you have one. (make a mental not of where it comes up to in the container)

    • Step 7:

  • 3. put a little oil in ur pan for the rice when it heats up throw in the dry rice in and stir so its coated

    • Step 8:

  • 4. you now need to use the container you just used for the rice and fill DOUBLE with water the amount that u did of rice. so rice=50% water=100% total=150%

    • Step 9:

  • 5. chuck the water in with the rice and give it a good stir

    • Step 10:

  • 6. crumble in your stock cubes of choice (i usually use one cube for every one pint of water)

    • Step 11:

  • 7. you need to pop a lid on it now so the water doesnt all evaporate and leave for 5 mins checking every now and then and giving it an occasional stir

    • Step 12:

  • 8. try it regularly and when its done to your tastes remove and enjoy

    • Step 13:

  • Step 14:

  • NOTE: if you start getting low on water and its still hard/firm add SMALL amounts of water to the rice and stir again keep it moist till its done cooking once u feel its done you can remove the lid and let the rest of the water dissapear
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