Saturday, 1 November 2014


200ml rice,
400ml boiling water,
1/4 tsp salt,
1 tbsp groundnut oil,
30cm non stick lidded saute pan

Mix the salt and the water.
Heat the oil in the pan to a high heat.
Add the rice, which will turn translucent.
Fry the rice until it turns opaque.
Tip in the water, stir and put the lid on.
Turn down to lowest heat.
For electrics, move to a different ring.
Simmer for 13 minutes.
Check water has been absorbed (tip it, glass lid helps)
Take off the heat, fork rice over, wrap lid in clean tea towel, replace lid and leave for ten minutes.

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