Rice

Rice

Dutch oven, 25 min, serves 4

Ingredients

Serves 4

long grain rice  300g
water            450ml
salt             1/2 tsp
butter           knob

The ratio is the whole trick: 1.5 parts water to 1 part rice for basmati or long grain. Brown rice needs more water and longer.
The heavy base and tight lid do the work, so keep the heat low and the lid shut.

Recipe

1. Rinse the rice under cold water until it runs clear. This washes off the surface starch so it does not turn gluey.

2. Add the rice, water, salt and butter to the Dutch oven. Bring to a boil.

3. Stir once, lid on, drop to the lowest heat. Leave 12 minutes, no peeking.

4. Off the heat, lid still on, rest 10 minutes to steam.

❄ Freezer
Freeze: cool fast, within an hour, then freeze flat in bags.
Reheat: from frozen, piping hot, microwave or a pan with a splash of water. Once only.
Keeps: 1 month frozen, 1 day in the fridge.