Effortlessly prepare the rice

Boiling rice
This is also known as hot water method and is good for salads or dishes where the rice is to be served cold. Be prepared to add lots of water for the best outcome.

The traditional method of boiling advocates twice the volume of water for boiling rice as the standard. However, it is better to boil rice in five to six times its volume of water for excellent results. This dilutes the starch and leaves distinct, light rice grains.

Use a large pot or saucepan. Pour three litres of water in the pot. Bring the water to a rolling boil. Add 460g of rice. Reduce the water to a simmer and cook for 12 to 15 minutes, or until tender but firm.

Pour the rice straight into a colander. Cover the colander with a clean cloth (a dish towel is ideal) and leave it to stand for 10 minutes.
Prior to serving, fluff the rice with a fork and serve.

Steaming rice
Wash the rice in cold water.
Bring water to boil in the steamer. Place the rice into the steamer.
Steam for 20–40 minutes. The amount of time needed will depend on the variety of rice used.

Microwave rice
Interestingly, this is not a time-saving method, just one of convenience for those who prefer to do everything with a microwave. Find a bowl large enough. The ratio of rice to water should be 450g rice and 600ml water, so check, if the bowl can manage this amount. Add both water and rice.

Consider adding a touch of butter or oil to the water. This can help prevent the rice from boiling over and cover the bowl. Place the bowl in the microwave with care. Heat initially for five minutes on full power.

Microwave on half power for 15 minutes. Avoid stirring it at any stage.

Allow to stand for a few minutes (up to 10 minutes is best), then serve as usual.

I’m sure you are now covered when it comes to cooking this simple yet complex food.