|Brown rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Olive oil||1 Tablespoon|
|Salt||1⁄2 Teaspoon (or to taste)|
1. In a medium pan (preferably non-stick) with a tight fitting lid, heat the oil over medium high.
2. When the oil is heated through, pour in your measured rice. Give a good stir so that each grain is coated with the oil. Saute for 1 minute.
3. Pour in the measured amount of water.
4. Add salt and give it a stir through.
5. Cover the pan to bring the water to a rapid boil.
6. When the water comes to a rolling boil, reduce the heat to the lowest possible degree, cover the pan with its lid and steam the rice for about 20 minutes. Do not lift the lid to keep checking how it is going.
7. You can tell whether the rice is ready when you don't hear the simmering noise any more.
8. Fluff the rice with a fork and serve it steaming hot garnished with fresh herbs if you like.
In the video I suggest that the rice takes 20 minutes to steam. I’ve since carried out time trials and realise that’s a slightly conservative estimate, so be prepared for it to take longer depending on the pan you use. Basmati is quicker than short grain rice and white rice is quicker than brown rice.
You can’t go wrong if you listen out for the simmering noise, once that’s gone you know that water has evaporated and your rice is ready to eat.
Put the rice on to cook first when preparing a meal so that it can steam away whilst you get on with the rest of the meal.