Rice has a rep for being a bit tricky to cook – hence the abundance of rice cookers on the market. (Or is that just business playing to rampant consumerism?) I have learnt the rule for basmati: one volume of rice to two of water. However, each rice variety seems to have its own idiosyncrasies. (Read ‘reasons for turning into an inedible glug or concrete slab’.)
I love this simple idea where the volume of water doesn’t matter.
Throw the bag into a saucepan of boiling water for 18 minutes. (This straightforward action does, nevertheless, retain some possibility of human error and hence the ‘sport’ or ‘wild card’ aspect of cooking is also retained). When the time has elapsed, pull out the bag, allow it to drain and voila. (Almost) foolproof perfect rice.