Each household has their own way of making Rice. There is no right or wrong way of doing it, as long as it does not turn mushy or remain under done. I have found that using the double boiler method works best and you get perfectly made rice which is soft yet firm.
- 250 gms Rice
- 500 ml boiling water
- 1/2 tsp salt
- 1 tsp Ghee/clarified butter
- 2 pans that fit into one another.
Wash and drain the rice. Tip it into the smaller pan and add the salt and Ghee to it. Boil 1.25 litres of water in the larger pan. Pour 500ml into the rice and place the smaller pan into the larger one in which the water is kept boiling. Cover the pan with a lid large enough to cover the larger pan. Allow to simmer on a gentle flame for twenty minutes. Open the lid and check rice. If it is three fourth done, cover and allow to cook for a further ten minutes. If hard to touch, pour in an extra 100 ml of boiling water and cook for ten minutes. Total time required from start to finish is exactly thirty minutes. Switch off and gently lift the smaller pan out. Fork the rice with a gentle hand, cover and keep aside. Alternatively you can tip it into a casserole or a hot pot to keep it warm.