Many people buy rice that’s ready-cooked or “easy-cook” because they’re just not surehow to cook ricefrom scratch – but if you make it properly yourself it’s so much more tasty! Cooking rice correctly is really quite simple – it just takes a little more effort and a bit of patience. The type I used for the pictures is Italian brown short grain rice,which is particularly nutty, healthy and delicious but this cooking method also works very well using most other rices such as white or brown basmati or jasmine.

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How to cook perfect rice

1. It’s important that the rice must be thoroughly washed to get rid of excess starch. Firstly run cold tap water through it in a sieve, then put it into a large bowl with plenty more fresh water and scrunch it around with your fingers. Repeat this a couple of times until the water is clear. Drain the rice again in the sieve then put it into a pan – preferably a heavy-bottomed, cast-iron one which keeps the heat better.
2. Cover with cold water (unsalted) to a depth of about an inch (2.5 cm) above the rice.
3. Cook uncovered over a high heat for about 10-15 minutes scooping off any scum that bubbles up.
4. When the water is bubbling below the surface of the rice, and little moon-like craters appear, turn off the heat. Move the pan to your smallest burner, put the lid on and turn the heat to its lowest setting.
5. Simmer for 6 minutes more. Then turn off the heatBUT LEAVE THE LID ON!
6. Leave well alone for 10-15 minutes. It isvery important that you don’t uncover the riceduring this time because it’s still absorbing the steam and water.

If you follow these simple instructions you’ll always get rice the way Goldilocks prefers – not too hard, not too soft but just right!