Jamie Oliver Light and fluffy rice recipe

Master this recipe, then pass it on to a friend

Date Published:

22/10/2007

Jamie:

"This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results. Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice. If you want to have this rice with the vegetable jalfrezi and need to make two batches, simply cover the first batch and put to one side while you make another – it should stay warm for about 20 minutes."

Taken from Jamie’s Ministry of Food

1. Put a large pan of salted water on a high heat and bring to the boil.

2: Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later).

3: Add your rice to the boiling water and wait for the grains to start dancing around.

4: From that point, boil for 5 minutes .

5: Drain the rice in a colander.

6: Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer .

7. Cover the rice in the colander with foil or a lid.

8. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes.

9. Remove from the heat and if you’re ready, serve immediately.

10. If not, leave the foil or lid on and put aside until ready to serve.

Recipe taken from Jamie's Ministry of Food
©Jamie Oliver 2008.

1) Print the recipe at home
2) Cook it at home
3) Teach the recipe to 3 friends
4) Join the Pass it On chain on the Ministry of Food website

This recipe is from Jamie's Ministry of Food (published by Penguin). Photography Copyright © 2008 David Loftus

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