- 1½ cups (300 g) jasmine rice
- 270 ml canned coconut milk
- ⅔ cup water
- 2 tsps finely grated fresh ginger
Place 1½ cups (300 g) jasmine rice, 270 ml canned coconut milk, ⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy-based saucepan, season with salt; stir well to combine.
Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook for 10 mins.
Turn off heat; stand, covered, for a further 5 mins.
By using an exact quantity of water, cooking rice using the absorption method (also sometimes called steaming) retains the flavour of the rice. Rinse rice in a sieve under cold running water, running your fingers through the rice to help dislodge the surface starch until the water runs clear. For 1½ cups (300 g) uncooked white or brown rice, bring 3 cups (750 ml) water for white rice or 3½ cups (875 ml) for brown rice to the boil. Add a pinch of salt, then the rice. Return to the boil; cover with a lid. Reduce heat to very low. Cook white rice for 10 mins and brown rice for 30 mins. Remove from heat; stand covered for 10 mins. Fluff with a fork. The pan must have a tight-fitting lid for this method to work. If the lid is loose, seal the saucepan with foil or wrap the lid in a tea towel to prevent the steam from escaping.
TYPES OF RICE
Cooks to give separate, fluffy grains ideal for pilafs, biryani, salads and most savoury dishes.
Slightly more clingy than long-grained when cooked. Ideal for croquettes, arancini and for eating with chopsticks. Special varieties, such as arborio, are used for risotto and other dishes.