| Basmati rice |
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 Picture by Jason Lowe Serves 2-3 Always rinse the rice thoroughly in cold running water to remove any starchy residue: this makes it less sticky when cooked. A wide variety of rice dishes are made with basmati, such as pulao, biryanis and puddings. 200g (7 oz) white Basmati rice ¼ tsp salt (optional) drop of vegetable oil
Rinse the rice for 30 seconds to remove any starchy residue. Place in a saucepan with the salt, if using, and the oil. Add 375ml (13 fl oz) of boiling water and cover the pan. Simmer on a very low heat for 10 minutes. Remove the lid and, with a fork, check a few of the grains to see if they’re cooked. All the water should be absorbed. Cooled cooked rice can be stored in the refrigerator for 24 hours only. When reheating rice, warm it in a pan on a very low heat with 1 tsp butter or oil. Make sure it is piping hot before serving.
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