3 cups water
1 tsp salt
2 cups Calrose rice
1. Put the salt and water into a large saucepan and bring to the boil.
2. Add the Calrose rice. Stir, and bring back to the boil. *(Tip: there’s no need to wash Australian rice before cooking to remove foreign matter.)
3. Place a tight-fitting lid on the pan, turn the heat right down and simmer for 17 minutes. (Note: do not lift the lid, or the steam that is cooking the rice will escape.)
4. Turn the heat off. Remove the lid, place a clean tea towel over the pan, then replace the lid. The tea towel will absorb any excess moisture. After 5 minutes the Calrose rice will be cooked to perfection.
* Whether you wash the starch from rice before cooking depends on personal preference, the recipe and the type of rice. Unwashed rice will remain slightly starchy and the grains are more likely to cling together. If you prefer loose, fluffy rice, wash it a couple of times under cold water until the water runs clear (best done in a fine sieve or colander). Washing can reduce cooking time – usually by about 1 minute.