The perfect rice

every time

Feeds 2

Rice, 1 cup jasmine

Bay leaf, 2

Salt, 1/2 tsp

Water 1 1/2 cups

Put the rice, bay leaves, salt and water in a pot and cook on low with the lid off until the water begins to simmer. Now put the lid on and keep cooking until all the water is absorbed, but don’t stir it. The rice will begin to curl on the top and this is when I turn off the heat. Place a clean folded tea towel over the top of the pot and the lid back on, leave for about 10 minutes so that the rest of the moisture is absorbed, then serve. Be mindful not to have anything else on the stove cooking when the tea towel is on top of the pot!

Leftover rice can be used for fried rice or to make congee. To do this, add stock to the cooked rice and simmer until the rice is very overcooked and has broken apart, then top with your favourite toppings like an egg, pickles, vegetables and chilli jam.

If you want to cook more rice, double the recipe but make sure you double the water too.