Step 1

This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See separate recipes for: basmati, jasmin and brown rice.

Step 2

Place water and rice in a large saucepan over medium high heat.

Step 3

Once the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with lid.

Step 4

Leave for 13 minutes - do not stir, do not remove lid. Water should now all be absorbed - tilt to check.

Step 5

Remove from stove, still with lid, and leave for 10 minutes.

Step 6

Remove lid, fluff with rice paddle or fork, and serve!

Step 7

Preheat oven to 200°C/390°F (180°C fan forced).

Step 8

Use a small casserole pot about 24cm/10" wide with a lid. (Note 4)

Step 9

Place boiling water and rice in pot, cover with lid and bake for 35 minutes.

Step 10

Remove from oven, and leave for 10 minutes with the lid still on.

Step 11

Remove lid, fluff with rice paddle or fork, and serve! (Makes 6 cups)

Step 12

Place rice and boiling water in tall microwave proof container (Note 5).

Step 13

Microwave on high for 12 minutes with NO LID (1100 - 1200W microwaves).

Step 14

Remove, cover with lid, leave for 10 minutes.

Step 15

Remove lid, fluff with rice paddle or fork, and serve!