Ingredients:

  • 500 gram long grain
    white Rice
  • 800 ml water ( to parboil
    the rice)
  • 600 ml water ( to cook the rice )
  • 1 teaspoon Salt
    (optional)

Method of Preparation:

Step 1: Parboil the Rice.
First, place the clean white rice in a pot. Pour in the 800ml water and leave to boil.
The water should completely cover the rice (twice the level of the rice is ok). When
the water in the rice begins to boil and you notice the whitish (starchy contents)
coming out of the rice, put of the heat.- Now, run some cold water into the pot, stir
thoroughly and pour the rice into a big sieve. Pour the rice back into the pot and repeat
the process(that is, run more cold water and transfer to sieve). Leave the rice in the
sieve to strain out the remaining water.


Step 2: Now, pour the 600ml of water into a pot and let it boil, until it starts to
bubble.


Step 3: Pour in the parboiled Rice and salt, mix thoroughly and leave to boil on
medium heat, until the rice is done cooking.
Tip: the trick is to make sure that the water in the pot is very hot and at the same
level as the rice. The rice should be tender without becoming soggy.
If the rice is still hard after the water has dried up, add just a little water and simmer
on low, until done.
Finally, serve and enjoy with any, stew or sauce of choice.

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