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How to prepare perfect rice

Filed under: Special Comments |

Rice is a small edible seed that is cultivated from grain plants around the world.

It is a main staple food in more than 100 countries in the world. In some households, rice is included with more than one meal a day.

To prepare a perfect rice one needs the following.


  • 1 Cupful of rice
  • 2 Cupfuls of boiling water
  • 1 Dessertspoon cooking oil or 10g butter



-A small saucepan/ pot with a tight – fitting lid
-A wooden or any other spoon
-A shallow serving dish
-A folk


Firstly, rinse the rice, heat the oil or butter gently in the saucepan/you just to the melting stage. Add the rice, and using a wooden/metal spoon stir the grains until they are thoroughly coated.

Next, add the boiling water and salt, stir just once as the liquid comes to simmering point and turn the heat down so that the water simmers very gently.

Cover with the lid, do not take the lid off and most important of all do not stir.

Leave the rice to simmer for 15 minutes. Meanwhile warm the serving dish either by pouring hot water into it or by putting it into a moderately warm oven.

After the rice has been simmering for 15 minutes, take a look and remove a few grains with the spoon, the a few grains by pressing them between your thumb and index finger. If the grains are tender and no trace of liquid is left, the rice is cooked. If not , leave for few more minutes and test again.

Finally, tip the rice into the warned serving dish, using the the spoon to dislodge any grains which are stuck to the saucepan/ pot. Lightly fluff the grains with a folk.

You can now serve your rice with anything of your choice, salads, chicken, beef , vegetables etc.

There are more than 120,000 varieties of rice in the world and they are categorized by degree of milling, kernel size, starch content, and flavor.

China is the world’s largest grain producer, yet has grown more dependent on food imports in recent decades. Much of India’s output is produced by subsistence farmers and consumed locally.


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