This is the ideal accompaniment to Thai curries. Servings vary depending on the number of persons.
8 fl.oz jasmine rice, or other long-grain rice (per serving)
12 fl.oz water (per serving)
1/2 tsp salt (per serving) - optional
Wash the rice to ensure it does not become sticky when cooking - place the rice in a large bowl, and fill with cold water. Move the rice around with your hands until the water becomes murky. Drain off the water and repeat until the water becomes almost clear. This will usually take up to 5-7 washes.
Then fill up the bowl one final time until the rice is covered with water. Leave to stand for 20 to 30 minutes, after which the grains will become milky, and will make a much a fuller and softer rice when steamed. Drain.
Take a heavy-based, flat bottomed cooking pan with a tight fitting lid. The lid is very important as an ill-fitting lid will let the precious steam escape.
Place the rice in the pan, and add the water - one and a half times the amount of rice you are using. Add 1/2 tsp salt per serving of rice if desired.
Then place the pan on a medium heat until the rice starts to bubble. At this point reduce the heat to the lowest setting on the cooker. Leave to cook for 15-20 minutes. Under NO circumstances should you remove the lid! This will release the essential steam.
Now turn of the heat and leave the rice on the hob to steam for 10 minutes or so. This will ensure all the grains are cooked evenly.
After the 10 minutes is up, remove the lid and fluff the rice with a fork. It is then ready to serve.
Add a bruised stem of lemongrass to the rice when cooking for a delightfully subtle and fragrant rice (remove after cooking).