Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet. There are many different ways to cook rice, but here Gordon shares his knowledge to make sure that your basmati rice will come out light and fluffy every time, with a little twist
First measure 400g of basmati rice.
Rinse it in warm water until the water runs clear, meaning you have washed away all the excess starch and dust.
Now place your rice in a saucepan. Make sure that your pan is big enough as during the cooking process the rice will expand, absorbing the water, and double in size.
This rice will be served with chicken tikka masala, so we will be adding some Indian spices to the rice to add a little extra flavour.
Take 3 cardamom pods and gently tear them open with your fingers. This will allow the pods to release their flavour into the rice. Add them to the pan.
Add 2 whole star anise; this will add a subtle aniseed flavour.
Cover with a lid and over a high heat bring the rice to the boil as quickly as possible. Then turn the heat down to the low and leave to gently simmer for 8-10 minutes. Don't continually check the rice, as removing the lid releases all the steam which helps make your rice light and fluffy.
After 8 minutes of cooking turn off the heat and check the rice.
You know it's ready when all the water has been absorbed. Test a strand, if it needs a little more cooking time, place the lid back on and allow the heat and moisture in the pan to help finish cooking it off.
When the rice is ready, take a fork and fork through the rice to fluff it up.
Remove the cardamom pods and star anise and serve immediately.
More from Cookalong Live
Get the full week 6 menu for Cookalong.
Get the Cookalong week 6 ingredients.
Put yourself on the Cookalong map
We've got the best of Gordon's recipes from The F Word and Cookalong, plus many more!
Get step-by-step cooking videos for the Cookalong, made by the man himself
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments