Wash the rice before cooking until the water runs clear, which makes it grainier. Put in a saucepan and add enough water so that it is a finger`s breadth above the rice, which is an average of 1.5-2 cm. This rule also applies if you make several servings of rice, always add enough water so that it is a finger`s width over the rice. It should not be less or more. Then salt the rice.
Bring the rice to the boil and then immediately turn the stove switch to the lowest setting and cover the pot. The rice is done in 10 minutes (basmati rice, long grain rice takes a little longer). With this method, it is important not to remove the lid or stir it during the cooking time! So-called “chimneys” then form in the rice. If you are not sure about the time, you can test a few grains of rice after the end of the cooking time, if not, cover them again and cook for 5 minutes longer.
When the rice is done, the water in the pot has also been used up. The method works wonderfully and the rice is heavenly fluffy and very dry.
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