Sunday, 3 April 2011

How to cook rice: the Delia Smith method

My good friend, Roman Krznaric, once showed me how to cook rice the Delia Smith way. Since then, I've never done it any other way. I taught my mum, who's an accomplished cook, and she was thrilled by the results. What's so good about it? It makes perfect rice every time. It doesn't waste any water. There's no need to rinse out the starch. You don't end up with leftover rice having made too much. It doesn't stick to the pan. Here's how to do it:

  1. Measure out half a mug of rice per person.
  2. Add three-quarters of a mug of cold water per person.
  3. Add a couple of teaspoons of olive oil.
  4. Put the lid on the pan and swirl it around to mix in the oil.
  5. Warm on a high heat until it boils.
  6. Remove the lid and stir with a wooden spoon.
  7. Replace the lid and leave untouched on a low heat for 7 minutes.
  8. When the 7 minutes is up, stir with a wooden spoon until the remaining moisture has evaporated.
  9. Serve up your perfect portion of rice, cooked with Delia's method.

Measure out half a mug of rice per person


Add three-quarters of a mug of cold water per person.


Add a couple of teaspoons of olive oil.

Put the lid on the pan and swirl it around to mix in the oil. Warm on a high heat until it boils.


Remove the lid and stir with a wooden spoon.

Replace the lid and leave untouched on a low heat for 7 minutes.

When the 7 minutes is up, stir with a wooden spoon until the remaining moisture has evaporated.

Serve up your perfect portion of rice, cooked with Delia's method.

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