THE BEST WAY TO COOK RICE
This is the best way to cook white rice. Not just to get gorgeous individual grains, but to reduce the amount of arsenic by up to 74%.
Equipment
- Scales / measuring cups + measuring spoons
- Medium sieve
- Kettle
- Fork
Ingredients
- 300 - 400 g basmati rice
- 1 teaspoon olive oil
- Salt to taste
Instructions
- First, soak your rice for as long as you can, around 2 hours ideally. Next rinse it several times using a sieve and the bowl you’ve soaked it in, you want the water to run pretty clear.
- When you are ready to cook, fill and boil the kettle. Tip the rinsed, drained rice into a medium saucepan, over a medium stove burner ring, and fill with the just boiled water. Turn the heat up to maximum, give it a quick stir with a fork and cook for 5 minutes, allowing it to bubble.
- Then, pour the water and rice from the pan into the sieve over the sink. Leave the rice to drain for about 30 seconds. If you lift the sieve up and down a few times you’ll get more water out. Then tip the rice back into the pan and return it to the stove. Turn the heat down to low and add in the oil and salt, then stir in using a fork. Cover with the lid and cook for 16-17 minutes, until the rice is no longer wet and is clump free.
- If after the 17 minutes the rice is still a little clumpy and wet near the bottom, re-cover and leave to steam for 5 minutes or so with the heat off (this shouldn’t happen if the rice was drained properly and you’ve used a medium burner ring). If it smells like it is burning at any point, turn the gas off and leave the lid on for the rice to continue to steam cook itself. When done, fluff up the rice throughout the pan using a fork and scrape it off the hard bottom layer. Keep covered until ready to serve.
Notes
The hard layer of rice should lift off in one piece but to get off any rice that’s stuck to the bottom of the pan, add in cold water and leave it to sit for half and hour or so. The rice will lift off. Then drain the pan through the sieve to catch the rice, then bin it.
BABY & TODDLER SERVINGS
You can add just a pinch of salt.BABY-LED WEANING
Not much to say here, baby will just eat handfuls of this fluffy white stuff!SPOON FEEDING
6 MONTHS you can add a little rice to baby’s protein and vegetables when you purée their serving, along with a little of the sauce from the meal or some warm boiled water to loosen as needed. 7- 12 MONTHS you can stir through some of this rice into baby’s protein and vegetables after it’s been whizzed in the mini food chopper or been mashed/shredded. 1 YEAR + serve mixed in with their protein and vegetables or on the side.STORAGE
Cool rice down quickly and freeze or chill within 1 hour. It can be kept for up to 24 hours in the fridge in an air-tight container. When reheating, stir half-way and ensure it’s steaming hot before serving.
Nutrition
Calories: 374kcalCarbohydrates: 80gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 115mgFiber: 1gSugar: 1gCalcium: 28mgIron: 1mg
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