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Steaming hot rice for every Indian meal

I never cook anything but white basmati rice when eating Indian food. I’ve read all about how it’s lower in fat than other long-grain rice. But honestly, it’s the light, fluffy texture and nutty fragrance that does it for me.

For a brief, seriously healthy spell I tried making brown basmati instead. This is packed full of fibre and even healthier that the white variety. But it takes a bit of getting used to with a curry. So I use it only to serve with other, non-Indian meals.

Feeds 4 Vegetarian

350g (12oz) basmati rice

1. Having weighed the rice in the kitchen scales, measure it out again in a mug – taking note of the number of mugfuls – and place in a medium pan. Fill the pan with cold water. With one hand, stir the rice for a minute to release the dust from the rice into the water.

2. Next drain the rice and, using the same mug, add one-and-a-half times as much hot water as rice into the same pan. By measuring the water in this way, you are adding only as much as the rice needs to absorb while cooking. No need for draining or second-guessing!

3. Bring the pan to a boil, then lower the heat to a simmer, cover with a lid and cook for 10–15 minutes until the water is all absorbed and the rice is cooked through. Never stir the rice while cooking because that releases starch and makes it all gloopy. If you desperately want to prod the rice to check it, use a fork instead of a spoon. Once the rice is ready, keep the lid on the pan for 2 minutes to let the steam release any grains stuck to the bottom. Then scoop on to a plate and attack.