Zen And The Art Of Rice Cookery

 You could say its like almost any other sort of cooking or activity,
 once your head is in the right place,everything else follows successfully.
So grab yourself a measure of ur favourite beverage and lets take a journey
from storecupboard to table, via the stove.

But I’ve never done this succesfully before you cry on dismay. Don’t worry.
Pay attention to the details and everything is going to turn out brilliantly

What we’ll need: 

• Rice (normal long grain, not the fancy stuff)
•  A boiling vessel (preferably a pot with a tight fitting lid)
• A heat source (gas, electric, induction cookers if you really fancy)
• Colander (you’ll see why later)
• dihydrogen oxide (ie water, fresh not stagnant, salty or funky i any other way)
•  Salt( whichever you prefer. I tend to stick to coarse or kosher salt for the simple
    reason it doesn’t clump in the excessive humidity of a commercial kitchen)

The how its done:

• Bring four (4) parts water to a rapid boil in your pot, adding about 10 ml salt  per liter
• Add one (1) part rice and stir immediately. (at work we use 20 liters of water, a handful of salt and 5 liters uncooked rice, but that tends to be a little bit excessive for home)

• Now the slightly tricky part. Bring the pot back to the boil and simmer for about twenty minutes, stirring occasionally. When the rice/water mass form little holes in it, pull off the heat and allow to stand for three minutes

• Dump everything into the colander and allow to drain

• Rinse thoroughly with cold running water until all the starch is off and the water is running
  clear (most people don’t do this at home, but restaurants do, it just makes for a better product
  IMHO)

• Reheat as needed. I like to add a little bit of butter and some salt, cover the container with
  clingwrap and give it some “radar loving” by throwing it in the microwave.