How to Cook Perfect Rice
If you want to cook perfect rice - the kind that always stays light and fluffy, with absolutely every grain remaining separate - then I can teach you. But first you will have to make a promise and that is to memorise three simple little words: leave it alone! If you can do this you will always be able to cook long-grain rice perfectly, and never have to worry about it.
You can now watch how to make perfect, and other rice dishes, in our Cookery School Perfect Rice and Pasta Term - 'Long-grain Rice' - video lesson below.
If you would like to know more about rice read Delia's Rice Study Notes.
This recipe is from Delia's Complete How to Cook. Serves 2
Begin by warming the frying pan over a medium heat, add the oil and swirl it around then stir in the rice – there's no need to wash it – and turn the grains over in the pan so they become lightly coated and glistening with oil.
Next add the boiling water, along with the salt, stir once only and cover with the lid.
Turn the heat to its very lowest setting and let the rice cook gently for exactly 15 minutes.
Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.
Remove the lid, take the pan off the heat and cover with a clean tea cloth for 10 - 15 minutes before serving, then fluff it lightly with a fork and transfer the rice to a warm serving dish before it goes to the table.
You will also need a Little Gem frying pan or similar with a base measurement of 17cm and a tight-fitting lid.