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Simple, plain yet fragrant boiled basmati rice.

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In Indian cooking, basmati rice is a long grain rice known for its delicate fragrance and this dish is probably the one I get asked about most. Now, one thing you need to understand is that Indians are terrible rice snobs. I did try to open up my mum's world once by cooking her a risotto and I have never been looked at with such dismay - it was like her brain could not compute that you can cook rice like this, or serve someone 'rice soup' as she called it. Oh well, I tried...

Right then, I always use basmati rice as it is the best and it always delivers. Put it like this, once you've made my rice you will never make it any other way again (or you'll have me to answer to!).

Ingredients
1 mug of washed basmati rice
2 mugs of cold water

Method

Wash the rice till the water runs clear - this is done by putting the rice in a pan stirring and draining, repeat and wash again until the water is clear. You will need to do this a few times. I always measure my rice in a mug (a standard mug will feed 3-4 people) and you will need twice the amount of water to rice to cook them perfectly.
Put your washed rice in a wide based pan and add twice the amount of cold water.
Begin to heat up the pan and bring it to a rolling boiling. Reduce the heat to the lowest setting possible and put the lid on the pan. Leave to cook for exactly 12 minutes. However tempted you maybe do not remove the lid.
After 12 minutes remove from the heat, take the lid off and leave for a few minutes.
All the water will have been absorbed and each grain will be separate - using a fork gently fluff up the rice don't just plunge straight in with a spoon