Jamie Oliver

Light and fluffy rice

The perfect rice every time

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Light and fluffy rice

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    574
    29%
  • Fat
    0.9g
    1%
  • Saturates
    0.0g
    0%
  • Protein
    14.1g
    31%
  • Carbs
    126.2g
    49%
  • Sugar
    0.0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
Recipe From

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    574
    29%
  • Fat
    0.9g
    1%
  • Saturates
    0.0g
    0%
  • Protein
    14.1g
    31%
  • Carbs
    126.2g
    49%
  • Sugar
    0.0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • sea salt
  • 350 g basmati rice
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Method

This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.

Once you’ve got the hang of that, 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.

Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.


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

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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