Instructions: RECIPE (or perhaps it should be called a RICEIPE) for 2/3 good servings.

Measure EXACTLY 200 millilitres of rice into a saucepan. It can be any type
of long-grain rice and pre-soaking is not needed. (It may work for other types of rice, eg Basmati, but I have never tried it. Will be interested to
hear from others if it works with Basmati).

Add EXACTLY 300 millilitres of cold water.

It is very important that you get these measurements exact, otherwise this method does not work. You dont have to use the amounts shown here, but remember that you must use exact proportions by volume of two parts of rice
to three parts of water. This is the only "difficult" part of this recipe.

The rest is dead easy.

Add a sliver of butter.

Add a dash of salt (or leave it out altogether, as you please).

If you want yellow rice add a teaspoon of turmeric.

Stir it all together.

Bring rapidly to the boil with lid off.

When it is boiling
a) remove from heat
b) place tight fitting lid on top
c) turn heat down to its very lowest setting d) set timer for 10 minutes

Do not lift the lid at any stage until rice is ready

When 10 minutes is up
a) turn heat right off
b) set timer for a further 10 minutes
c) still leave lid on (dont peek)

When this further 10 minutes is up the rice is ready, it will not be sticky and washing up will be easy!

I will be interested to hear from anyone who cares to try this method. It really is easy, pre-soaking of the rice is not necessary, and the big benefit is that you get first class results every time.

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