Let’s face it, we all have different ways of cooking rice. It’s practice-makes-perfect isn’t it?
There is so much advice out there;
“Soak it for an hour first.”
“Cover it with water plus 1 inch, cover and simmer away the water.”
“Don’t wash it first.”
“Don’t cover the rice.”
“Steam it first.”
“Steam it after.”
“Never steam it.”
Well, here’s my method. And it works. I think it comes down to knowing how rice looks when it’s cooked and catching it just before it ‘turns’! The most important thing is to make sure you watch it – look at the texture and get to know how it looks when cooked.
1/2 ice-cream scoop of basmati rice per colour, but 1 and 1/2 of white.
1/4 tsp red paste food colouring
1/2 tsp tumeric
* Put the required amounts of rice in separate pans. Wash it so that the water stops being too cloudy.
* Fill the pans with water, covering the rice well. Place each pan on the stove and bring to a simmer. Add the tumeric to one and the red food colouring paste to the other. Leave the 1 and 1/2 scoops of rice plain – no colour.
* Bring to the boil. Now is the time to watch the rice carefully. It will start to change texture, looking stickier. You need to catch it just as it starts to look ‘sticky’ – keep tasting it and checking it. As soon as it loses it’s ‘bite’, remove from the heat and run each colour SEPARATELY under cold running water. Drain.
* When you have drained each colour, combine, mixing the colours through.
* When you are ready to eat, microwave for 3 minutes.