How to Cook the Perfect Rice

August 2, 2016


This is my first ever blog and it happens to be a guest blog for SoFood! a company whose food I love and ethos resonates with me, they have asked me a couple of times and I am delighted to do so, so here goes.


First off, introductions....if you don't know me I am Lajina, and I run Shropshire based 'Masala Magic'. I am so passionate about creating perfectly seasoned curry combinations that I started making spice pots with just the right amount of everything to give you the freedom and opportunity to easily make an authentic Indian meal at home packed with flavour!


When Sofood! asked me to write a blog I thought about what I get asked more than anything to cook, and its something really simple that often goes wrong. The one thing that surprises me the most is how people are scared to cook rice, it's the easiest thing to cook and if you follow the basic rules, you can't go wrong...


One mug of rice will comfortably feed four, sometimes even six as I am assuming that the rice will be a side dish.


How it's done...

I take a mug of rice and I check for any odd stones and simply cover with water, give it a quick stir and set aside for twenty minutes.

Meanwhile I take my favourite rice pan, it's a big pan with a tight fitting lid.

I dry fry spices, depending on my mood, usually a tsp of cumin, green and black cardamom pods, bay leaves, a clove, 1/2 a tsp peppercorns and then drizzle a little oil on a medium flame, ensure the spices do not burn, stirring the pan regularly.

Meanwhile, drain the rice in a sieve and rinse until the water runs clear, this step is so important to ensure the rice does not stick.

Put the kettle on with fresh water and add the rinsed AND drained rice to the pan, stir the pan so all the spicy flavours coat the rice and then add one cup of boiling water and an extra 1/4 cup for the pan and give the rice a good stir, place the pan on the smallest ring of your hob at the lowest setting, give the rice a really good stir and cover with a lid.  Put a twelve minute timer on and leave the rice, after the twelve minutes, take the heat off and leave the rice for another ten minutes minimum.

You should have perfect rice.

Top tip when cooking rice, cook the same cup of water, plus a 1/4 cup for the pan.

I always cook rice at the last minute as it saves re-heating.


Let me know how you get on cooking rice this way and feel free to check out other recipes and what I do on my website





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