Bung rice in pan. Cover with enough water to submerge the rice (about an inch above the level of the rice). Boil until the water is reduced and the surface of the rice is pitted like a crater. Put a tight fitting lid on the pan, reduce temperature to the lowest option and cook for ~15 minutes. Lovely, fluffy steamed rice
Happy April everyone! These forums are very quiet generally these days.
There was near chaos in the CakeBook house this week - we nearly ran out of cheddar. I needed some for my chilli, and Cake had reassured me there was a cheese-mountain. There wasn't. And I wasn't willing to put Wensleydale with cranberries on my dinner.