Probably like you, many of the meals I cook, involve serving them with rice. If you own a thermal cooker there are two way to deal with this.
If your thermal cooker has only one inner pot (some thermal cooker have two) I can either put a trivet in the bottom (its legs in the food) and put something like my cake tin containing part boiled rice on the trivet or cook your rice about 30 minutes before I want to eat in a separate saucepan. If you on the other hand have a Mr D’s top pot you can follow the recipe and then put the top pot in the inner pot before placing the inner pot into the outer container.
In the past I have tried many methods of cooking rice. These include Jamie Oliver’s rice cooking method from his book “Ministry of Food” and Madhur Jaffrey’s methods from her book “Illustrated Indian Cookery”. All of these work but take far more time than my method and do not seem to be any better.
- 1/2 cup of rice per person. I always use Basmati rice except for when I am cooking Thai food. With Thai I prefer Jasmine rice.
- 1 cup of water for each 1/2 cup of rice.
- Salt to taste.
- Add the water to a saucepan.
- Add salt tasting the water until you can taste the salt. Vary the amount to your taste but remember if you can’t taste the salt in the water your rice will tend to be bland.
- Bring the water to the boil.
- Pour the rice into the boiling water and bring it back to the boil.
- Boil it gently (a rolling boil) for 5 minutes.
- Turn off the heat and put a lid on the pan.
- Leave for about 30 minutes and you then will have perfectly cooked rice.
- Before serving fluff up with a fork.