Instructions: Measure out the amount in cups (one cup or about 250ml per person) then wash in several changes of water to rinse it of excess starch.

Once its drained tip the rice into a heavybottomed saucepan so that its about 4 to 5 cm deep (the more rice the wider the pan).

Then for every cupful of rice add just under 1 1/2 cups of water.

Alternatively add enough water so that when you lower your index finger to touch the rice the water comes no higher than the first joint on your finger.

Salt the water and bring to a boil. Bubble for 2 minutes then cover with a well fitting lid turn down the heat to very low and cook for a further 7 to 8 minutes.

Then turn off and leave to steamcook for a further 10 minutes.

This is how to cook Thai (jasmine) japanese rice and most mediumgrain rices. It works with basmati rice too.

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