My love of rice has definitely grown since moving to Asia. I will happily eat a bowl of well-cooked, jasmine rice on its own.
Most people in Cambodia use a rice cooker. I’ve got one that I haven’t used. But it’s really easy to get decent rice without one. At home we used to boil it in a starchy soup and then drain it. This stops it getting fluffy and evenly cooked.
You will need
- A saucepan with a tight fitting lid (this is important);
- A timer (your phone will do)
- Bravery and patience
Measure out your rice and give it a good rinse. I usually use half a mug per person.
Add your rice to the saucepan. Add twice the amount of water. (Preferably filtered drinkable water for those in Cambodia.) Season with salt.
Put the lid on. This will be the last time you see your rice until its ready to eat.
Bring your rice to the boil. Meanwhile, set your timer to ten minutes.
Once your rice is at a boil (you’ll hear it rattling and it may start spitting a bit), turn on your timer.
Do not lift the lid at any point.
This is where you need to be brave and patient. You can turn the heat down if you’re worried it’s boiling away too wildly.
Whenever you hear whatever ringtone you set it to, turn off the heat.
Reset your timer and leave the saucepan for another 10 minutes.
You can take the lid off! Fluff up and serve.