Loads of methods mate but basically i Rinse it in hot water until water runs clear, (important as it removes starch so stops it sticking), then enough hot water in to cover rice by about 1". Lid on, bring to boil, stir once, then simmer for 5mins. Test, should be about cooked but might still be a little grainy, drain, back in pan, lid on and let it steam. Fluff up with fork, job done.
Some do the ratio of rice to water method but i find it a bit hit and miss depending on cooking temp
I usually cook up 200g dry weight. Once cooked, run through cold water until completely cooled, split between 3 tupperware boxes and then refrigerate. Once required, loosen lid slightly, heat in microwave on full power (950w) for 2 mins and its perfect. (and safe!)
post edited by SJL - 2011/03/26 10:01:10