Mrs Magpie
On a bit of break...
That's a good way to do it BUT it doesn't kill the Bacillus cereus because it doesn't get hot enough, so I would eat it straight away and not save any leftovers whereas my method makes for it being safe to reheat the next day.If we are sharing rice wisdom, here's what I do:
Two cups of basmati, three cups of water. Or teaspoons or buckets, just use two measures of rice to three of water.
Leave it to stand for half an hour.
Then put the heat under it.
When it comes to the boil, turn the heat off, put a tight fitting lid on and leave it alone until all the water has gone. This tends to take ten minutes for me and my cups, but I know the time must be dependent on the actual measures you use.
Take the lid off and stir in a knob of butter.
Perfectly cooked and separated grains of rice every time.
http://en.wikipedia.org/wiki/Bacillus_cereus