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jasmine rice: rinse the rice in cold water. place in a pan with a tight-fitting lid and cover with cold water- two parts water to one part rice. bring to the boil and boil until soft on the outside but hard in the centre. drain off the excess water, leaving just enough for the rice to absorb as it finishes cooking. put the lid on and turn the heat down. let the rice cook until the water has been absorbed. check regularly to make sure it doesn't stick to the bottom of the pan.