Method

1- Choose your portion size- it’s based on volume rather weight so 1:2 rice to water.
1/2 a mug, serves 2 | 1 mug, serves 4.

2- Add your rice (in this case 1 mug) to a pan and fry in either 1 tsp oil and for extra flavour, add a small knob of butter.
Tip- ensure your sauce pan that has a tight fitting lid.

3- You can allow it to go golden slightly, it starts to smell like popcorn.

4- Once slightly toasted, add 2 mugs cold water and turn to a medium heat, then you can season with salt (or spices etc) and simmer on medium for exactly 10 minutes. After 10 minutes remove from heat completely (do not take off lid) and leave for an additional 5 minutes to finish cooking.
You can leave for upto 30 minutes with the lid on, and it will stay hot.

That’s it! I don’t wash my rice, but feel free to do so.
Also, I love to use Tilda, basmati in the blue pack, but it works just as well with a budget version, as long as it’s basmati.