To stop grains of rice from sticking together, add a few drops of cooking oil or a teaspoon of butter or margarine to the cooking water.
For snowy white rice, add a few drops of lemon juice or vinegar to the cooking water.
Rinse uncooked rice in a sieve under a cold running tap before cooking; this removes excess starch, so preventing the rice from becoming sticky.
Everyone has their favourite way of cooking rice, but here are two very successful methods:
Place the rice in a saucepan. Add ½ pint/285ml of water or stock for every 4oz/115g of rice to be cooked. Bring to the boil, cover with a tightly fitting lid and simmer for 20-25 minutes until the rice is tender and the water or stock is absorbed. If necessary, add a little more liquid if the rice is not cooked before the liquid disappears.
Or simply cook the rice in a large amount of boiling salted water until tender. Drain thoroughly and serve, or keep warm in a sieve over a little boiling water.
