How to make perfect rice by Zaatar and Zaytoun - Lebanese Recipes (2024)

Making perfect rice every single time really is a life skill everyone should have. By perfect I mean fluffy, ungreasy and light as opposed to soggy, clumpy and oily, which is simply 😑unacceptable.

I shudder every time I see pre-cooked rice being advertised on TV in those awful little sachets.

Long grain rice such as Basmati is best eaten along side stews, curries and hotpots. If you are already eating something with a sauce the rice should give a contrast in texture.

First you must soak the rice to prep it for cooking. I could go through all the different methods of making rice but why bother when this is the most delicious and fool proof way.

You start by lightly sautéing the washed and drained rice in a little vegetable oil, stirring it until it becomes a little heavy to the touch.

It will only take a few minutes to notice the change in texture, whereby you then add kettle boiled water and salt, let it boil for a minute or so then reduce the heat to the lowest setting and cover.

If anyone tries to open the lid, promptly hit their hand with a wooden spoon, frown at the them with severe eyes and calmly issue a warning as follows: I don't want to see you doing that ever again.

What is the best rice to water ratio?

With Basmati rice it is always 1.5 cups of water to 1 cup of rice. I have seen celebrity chefs suggest you should do 2:1 or otherwise.

NO. It is always 1.5, don't even think about questioning this wisdom. And yes you should get a measuring cup and measure out said 1.5 cups of water.

My mum can do it by eye but unless you have 40+ years of exceptional cooking under you belt don't even attempt it and then cry when it goes wrong.

So in a standard stainless steel pot the rice requires exactly 15 minutes of cooking, but when I got my copper pots I realised I needed only 13 minutes as the heat conducted itself better.

Also, I use a gas hob with real flames for all my cooking, if you have an electric hob you might need to add a minute or so.

Finally, when you turn it off, unless you are starving, try and keep the lid on for a few extra minutes for it to simmer in its own steam. Fluff it with a fork before serving as you appreciate your own rice fumed glory.

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