WHY HAVE I ONLY JUST FOUND THIS OUT???

[storminabuttercup]

I'm shouting because i cant believe i've never done this.

I can not cook rice, at all. it sticks, it goes claggy, it never works. But i'm a trier! Just looked on the back of the bag of basmati and there are instructions for microwave cooking.... 250ml water for every 65g rice. Cover in cling film, pierce and cook for thirteen minutes! It was PERFECT i tell you, PERFECT!!

Jamie Oliver My Arse!

As you were...

this is the longest thread i've ever had!

Gravy.

Take joint out of pan. Skim fat off. Add tbsp of cornflour and a glug of wine (red for beef, white for chicken) Whisk until a paste is formed. Add half a litre of stock made with a knorr organic stock cube. THEN put it on a low heat and bring to the boil, adding a bit more wine if it's a bit thick. Keep stirring the whole time.

I find the key is to do all the faffing with cornflour and wine before you put it on the heat. Cookbooks always tell you to do it with low light underneath, but this always caused lumps ime.

If you don't have a microwave (but I use your micro method too)

for every 250g of rice you need a pint of water

put in oven proof saucepan

bring to boil

bung in oven at 150 deg C

for 15 mins

perfect rice every time.

Two ways done in my house:

Rinse rice in water until water runs clear (quicker if you let it soak first) then use equal water to rice.

So a mug of rice, then a mug of boiling water, bring back to boil, lid on, turn down as low as possible, don't lift lid until 15+ mins - perfect!

Buttery rice.

Rinse measured rice as above. Chop onion finely and cook gently in some butter. Add rice, couple cloves and equal boiling water, bring to boil as above etc - lovely!

Always buy Tilda Basmati and then just bung it in a pan with loads of water, boil 10 mins, drain into sieve, rinse with cold water, leave to drain for a couple of minutes, job done. No stirring.

get on ebay and buy a tupperware vintage rice cooker,(square lidded box with inner colander) rinse rice till it runs clear, boil for 5 mins pop into tupperware vintage rice cooker put lid on and do not lift for 15mins water will drain through the sieve bit and rice is perfect fluffy and dry, mine cost £4.99. you will never have wet sticky rice ever again

Maderia is my secret ingredient in gravy. Use as you would wine - so add to pan, reduce, then add stock and then cornflour mixed with cold water (so no lumps). Pass gravy through sieve. Seems expensive but lasts forever and means you don't have to open (and sometimes waste a bottle red wine). Is the best gravy ever I promise!

Vermouth also very good especially if you add a handful of tarragon (which I keep in the freezer) - again need to pass through sieve.

roundtoit!!! i actually have one of those! i cook pasta in it! will be trying it now!!!