|per 100 g||Total Recipe|
|Gross weight||100 g||1061 g|
|Energy||180 kJ / 43 kcal||1903 kJ / 456 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||2 g|
|Fibre||1 g||8 g|
|Salt||407 mg||4310 mg|
640 mlTap water
410 gLong grain Rice
1.1 kgTotal recipe weight
Wash the rice in a sieve with luke warm water until the drained water is clear, allow the water to drain off before adding to the sauce pan
When the rice is washed, cover with water. As a rule of thumb the rice should be the length of one digit of your middle finger below the surface of the water.
Place the pan on high heat until the water boils. Turn the heat low, add the salt and leave to simmer with the cover on.
After about 15 - 20 minutes, the water should be absorbed by the rice. You can now take off the lid and stir through the rice so it doesn't stick.
Leave for another few minutes until the rice is dry. It should now be a little bit sticky
Your rice is ready to serve
Use Basmati rice or other aromatic rice variants.