Most of my recipes call for rice as an accompaniment. In TCM it is a neutral ingredient, even if it is white. Brown rice is much better for you but it really doesn’t go with SE Asian food; save it for your Indian meals or for having with vegetables. I cheat and use a rice cooker to make rice, but I was also taught this method by a Thai chef. It’s the same principle as a rice cooker!
1oz long grain basmati or jasmine rice per serving
water to cover up to the depth of your first finger joint
First of all either soak the rice in cold water or rinse thoroughly until the water runs clear.
Then place in a saucepan with the salt and cold water, measuring the depth by placing your finger on the surface of the rice. Add salt and bring the rice up to the boil.
Let it boil for 3-5 minutes, 10-15 minutes for brown, then cover with a tight-fitting lid and turn off the heat. The rice will gently steam until you are ready to eat (leave it for at least 15-20 minutes).