Rice and grains

Fluffy rice is the base of half the meals in the Gulf. Once you know the ratios and why rice needs careful cooling, you can cook it perfectly and safely, and branch out into bulgur, couscous and quinoa.

The template: absorption method

• 1. Measure the rice by volume (a cup or a mug). Allow about 75 g dry rice per person for a main meal.
• 2. Rinse it in a sieve under running water for about a minute if you like your grains separate. Many cooks skip this for packet basmati; if you do rinse, use slightly less water.
• 3. Put the rice in a pan with water and a pinch of salt. For white basmati, use about 1 cup rice to 1.5 cups water.
• 4. Bring to a simmer uncovered, then cover with a tight lid, turn the heat to low and cook for about 12 minutes without lifting the lid.
• 5. Take it off the heat and leave it covered to steam for about 10 minutes. This rest is what makes it fluffy.
• 6. Fluff gently with a fork or rice paddle and serve.

Swap it: other grains

• Fine bulgur (for tabbouleh and kibbeh): pour over about 2 times its volume of hot water and soak for 10 to 12 minutes; no cooking needed.
• Medium or coarse bulgur (for pilafs): 1 cup bulgur to 1.5 cups boiling water or stock, simmer covered for about 12 minutes, then rest covered for 10 minutes.
• Couscous: pour 1 to 1.5 cups boiling water or stock over 1 cup couscous, cover and leave for 5 minutes, then fluff with a fork. A little olive oil and salt in the water stops clumping.
• Quinoa: rinse well (this removes a bitter coating), then simmer 1 cup quinoa in about 1.75 to 2 cups water, covered, for about 15 minutes. Rest covered 10 minutes.
• Brown rice: about 1 cup rice to 2 cups water and around 25 to 45 minutes covered, depending on the variety.
• Liquids: swap water for stock for more flavour. For a Gulf-style rice, add a cinnamon stick, cardamom pods or a dried lime to the pot.

Worked example: fluffy basmati rice (serves 3)

• Ingredients: 1 cup (about 190 to 200 g) white basmati rice, 1.5 cups (375 ml) water, half a tsp salt, 1 tsp butter or ghee (optional), 2 cardamom pods (optional).
• If rinsing, rinse under running water for about 1 minute and reduce the water by 2 tbsp.
• Put everything in a small saucepan, bring to a simmer uncovered over medium-high heat until the surface looks foamy.
• Cover, turn down to low and cook 12 minutes. Do not lift the lid.
• Rest off the heat, covered, for 10 minutes. Fluff and serve. One cup of dry basmati makes about 2.75 cups of cooked rice.

Rice food safety

• Uncooked rice can contain spores of a bacterium called Bacillus cereus. The spores can survive cooking.
• If cooked rice is left warm, the spores can grow and produce toxins that cause food poisoning, so cool leftover rice quickly, ideally within 1 hour. Spreading it out or dividing it into smaller portions helps.
• Once it reaches room temperature, put it straight in the fridge and eat it within 24 hours.
• Reheat rice only once, until it is steaming hot all the way through. Never reheat it a second time.
• This applies to rice dishes too: biryani, fried rice and machboos leftovers should be eaten within a day.

Fixes and tips

• Rice is mushy: too much water, too much stirring or the lid lifted. Use less water next time and leave it alone.
• Rice is hard or crunchy after resting: sprinkle over 2 to 3 tbsp boiling water, cover and leave on very low heat for 5 more minutes.
• Rice burnt on the bottom: the heat was too high. Do not scrape the burnt layer into the rest; serve from the top.
• Sticky clumps: rinse next time, and fluff gently with a paddle, which breaks long grains less than a fork.
• Making a lot: larger batches need a few extra minutes of cooking.