How to Cook the Perfect Rice

A variety of cooking methods can be used to cook your rice, see below for more details…

OPEN PAN METHOD:

Open Pan (or excess water) is where rice is cooked in lots of water just like potatoes or pasta, then drained in a colander.

Bring a large pan of water to the boil. When boiling, tip in 500g (for 10 servings) of rice. Return the water to the boil then stir well. Lower the heat to a fast simmer and cook according to the variety – see table below for cooking times. Drain in a colander and allow to stand for 5 minutes, before fluffing with a fork and add a little butter or oil (optional).

CLOSED PAN METHOD:

Covered Pan (or absorption) is where the rice is cooked with a measured amount of water (which varies according to the rice variety) in a covered pan. The rice absorbs the water completely and is not drained.

Place 500g (for 10 servings) of rice in a  pan. Measure in the required amount of cold water (see table below). Bring to the boil, stir, then cover and turn the heat to low and simmer (see chart below for timings). At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. The surface of the rice will have small holes in it, this is quite normal and it should be fluffed with a fork before serving. A knob of butter can be added if desired.

COMBI STEAMER METHOD:

A popular method for cooking rice – combi steamers give a great result and allow additional flavours to easily be added during the cooking process.

Place 500g (for 10 servings) of rice in a shallow solid dish. Stir in 750ml of cold water – see table below. Add half a teaspoon of salt and a knob of butter (optional). Place in the combi steam oven, uncovered. Fill up the water tank as per manufacturing instructions and cook on 100% steam – see below for timings. Remove from the oven carefully and fork through the grains.

RICE COOKER METHOD:

Rice Cookers are independently electrically operated and similar to a pressure cooker in design. Cooking time is similar to the covered pan method. Measured amounts of rice and water are placed in a rice cooker, which is then covered and switched on. When the water has been absorbed the rice cooker turns itself off and is able to keep the rice warm for several hours without spoiling.

Simply place 500g (for 10 servings) into the rice cooker. Add the required amount of water (see chart below) and then cook. The rice cooker will automatically switch off once the liquid has been absorbed.

For best results when cooking Wholegrain Basmati and Easy Cook Brown Wholegrain, simply rinse the rice in cold water before cooking.

MICROWAVE METHOD

Place 200g (for 4 servings) of rice in a deep microwavable bowl. Stir in the required amount of cold water – see table below. Add half a teaspoon of salt and a knob of butter (optional). Cover with cling film allowing a tiny vent on the side, do not pierce film. Cook on 50% power – see timings for different rice varieties below. Stand cooked rice for 5 minutes then uncover carefully and fork through the grains.

For best results when cooking Wholegrain Basmati and Easy Cook Brown Wholegrain, simply rinse the rice in cold water before cooking.

HOW TO MAKE THE PERFECT RISOTTO

2. Stir in 250g Tilda Arborio Risotto rice then pour in 250ml hot vegetable or chicken stock. Stir and simmer until absorbed.

3. Gradually stir in 750ml more hot stock over 15-18 minutes, allowing each amount to be absorbed. Season to taste.

4. Mix in a knob of butter and 2-3 tbsp grated Parmesan. Serve immediately.

SERVING TIP

For extra flavour add 100ml dry white wine and 2 pinches saffron strands in stage 2.