No matter what you do, the rice just becomes dry, tasteless side dish that keeps falling apart on your fork.
That’s because you are doing it all wrong. But don’t worry, chef Ramsey is here to get you up and running.
Step one: Rinse in cold water. Sushi rice is often rinsed in cold water 5-6 times! Don’t panic though, one rinse is enough for normal rice.
Step two: Put the rice into a pot and season lightly with salt and pepper. Add cardamoms (pierce them lightly) and star anise for added flavour and fragrance.
Step three: Add cold water. More specifically you need 1,5 parts water for every part rice.
Example: 400 grams rice needs 600 ml of water.
Step four: Lid on the pot (important)
Step five: Bring it to boil as quickly as possible and then turn the heat down to let it simmer for 8-10 minutes.
Step six: Do not take the lid of until ready.
Step seven: The rice is now ready, lid off and take the star anise and cardamoms out of the rice.
Step eight: Enjoy.
Photo credit: young shanahan