Re: You call that a cheat ?
@I ain't Spartacus
I've developed an even easier method for perfectly cooked, separated rice with NO measuring at all.
Put a quantity of rice in saucepan. Cover with cold water for 10 minutes or so, or don;t even bother with this step.
Drain the rice if you have soaked otherwise just ensure water is a good knuckle above the level of rice, about a centimetre or so.
Bring to the boil. Boil for 4 minutes, max 5. Drain rice, (I use a sieve) place rice back in saucepan, put lid back on, put it on the lowest heat you have for 10 minutes. It might even work just with the residual saucepan heat alone. I haven't tried that as I have induction hobs which enables me to set an extremely low heat).
What you will finish up with is perfectly cooked rice, still slightly al dente, all separate grains, and even better, nothing stuck to the pot. If you don't want it al dente, cook it for 5 minutes.
Depending on your rice, you might even get away with 3 - 4 minutes boiling.
Cheers
Biting the hand that feeds IT
