If you like me make many Camp meals that have rice involved I guess we all could say we've made some pretty average rice. I have eaten it at times a gluggy sticky mess and one doesn't like to give any guests a meal with rice like that.

I have found this method on line and the author says it is absolutely foolproof for fluffy rice I haven't done it yet but will do so next time round. It isn't difficult and is well worth a go I reckon.

If any other Kemo Sabe's have another method please share as it may be a better way than this.


For 2-3 people:

The trick is to have a medium sized saucepan with a lid, plus a colander or sieve that will fit inside the rim of the pan.

Bring about 3 litres of salted water, plus one quarter cup of white vinegar, to boil in the pan. Add to this one coffee mug of long grain rice, stir it once (and once only), partially cover and cook on a medium heat for exactly 15 minutes.

Drain the rice into the colander and rinse it briefly under cold water to remove any excess starch clinging to the grains. There won't be very much, that is the purpose of the vinegar - which will not, I promise you, adversely flavor the rice.

Now put about three inches of water in the bottom of the pan and bring it to the boil. Put the colander with the rice on the pan, and the pan lid over the rice.

Reduce the heat and steam the rice for around ten minutes - or until you are ready to use it. It will be perfectly cooked, light and fluffy.

Top Tip: When steaming in this way, add a marble or small pebble to the pan. If the water begins to boil dry you'll hear about it!

One huge advantage of this method is that you can prepare your rice beforehand and simply keep it in the fridge until you need it - even overnight if necessary. Be sure to cover it though, to prevent it drying out.

You can either re-heat it using the steaming method given above or use it cold for salads. Of course you can also use it at this stage for your favorite fried rice recipe if you wish.

You can produce yellow rice by adding saffron or a teaspoon of turmeric to the water before adding the rice, or add a handful of chopped capsicum to produce a nice decorative effect.

A mix of dried herbs will also give you an excellent savory rice. In fact, once you understand the basic method, the end result is only limited by your imagination.

All the best
Skip


PS If anyone has tried or does try before me please post with feedback

What was the rice brand called please Carolyn?

I find supa muket rice bloody awful so this sounds good 2 Me..

Grrr!!!

Read somewhere recently never to keep cooked rice in the 'fridge longer than two days, make you crooker than Rookwood.

pd

I usually cook rice this way

Bring a large saucepan of salted water to the boil
Add way too much rice and forget until it boils over creating a big mess.
Curse, turn off heat and burn hands while you clean up mess
Either forget to put pan back on or turn on heat
After main dish is cooked, put back on high heat to reboil and repeat above
Eventually simmer for a bit
Usually turns out really great or with a burnt taste
Serve with cold  or overcooked main dish
Kev   

TBF wrote on Jul 5^th, 2008 at 9:38pm:


You can do the same with spaghetti and other pastas as well.