Cooking rice can be rather hit or miss. Either it can be bland, or puffy and over cooked, it isn’t as easy as you think. But now I have a fool-proof recipe. This recipe is based on 2 people so double amounts accordingly.
1 cup of rice (I use Jasmine)
2 cups of water
a pinch of salt
1 stock cube (chicken, meat or vegetable)
1 tbsp olive oil
Put the olive oil, rice and salt in a flat bottom pan (as in the photo) and fry over a medium heat on the hob for about a minute stirring continuously.
Add the water and stir.
Cover pan with a lid and simmer over a low heat until all the water has evaporated (approx 20-25 minutes).
**You can also add grated ginger or turmeric powder for added flavours. Ginger goes nice with Chinese dishes, and the turmeric for Indian.
Left over rice can be chilled in the fridge over night and is then perfect for fried rice dishes.