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Rice cooked with steaming method in a colander, half covered with tin foil
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Light & fluffy rice

The perfect rice every time

Rice cooked with steaming method in a colander, half covered with tin foil
Save recipe

25 mins
Super easy

serves 4

About the recipe

This foolproof, hassle-free way to cook rice will give you that light, fluffy texture you love.


nutrition per serving

3
1
4

Calories

0
.
4
g

Fat

0

Saturates

0

Sugars

0
.
1
5
g

Salt

6
.
5
g

Protein

6
9
.
8
g

Carbs

0

Fibre

of an adult’s reference intake


Recipe From

Jamie's Ministry of Food book cover

Jamie's Ministry of Food

By Jamie Oliver

Ingredients

350g basmati rice

Top Tip

Once you’ve got the hang of this, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.

Method

  1. Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later). Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes
  2. Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.

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