Serves: 4

I did a cooking class 15 years ago with David Thompson, inarguably the world’s best Thai chef (and ironically, an Australian).

He covered a lot of ground on the day including 15 seconds on rice where he said the only technique anyone needed was the trick where you measured the water above the rice – however much rice, whatever the cooking dish – to be the distance between the top of your thumb and the first joint.

If you did this, this was all you needed to know.

I’ve lived by this rule since and I’ve cooked plenty of successful rice since.

Though jeez I love it when I find a different technique. A technique that works too!

Thanks Rick Stein. Loved it!

Ingredients

315gm basmati rice
1 tsp vegetable oil
2 cloves
3cm piece of cinnamon stick
1 green cardamom pod, crushed
1/4 tsp salt
350ml water

Method

1. Wash the rice and then soak for 30 minutes.
2. Heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic.
3. Drain the rice and add it with the salt; stir a little.
4. Add the water and bring to the boil, then cook on a very low heat with the lid on for 10 – 12 minutes until all the water has been absorbed.