STEAMED: Add 1 ¾ cups water to a saucepan and bring to a boil. Add 1 cup basmati rice to the boiling water and stir through a large pinch of sea salt. Cover the pan and quickly reduce heat to med-low. Make sure your lid keeps in all the steam. Cook for 10-12 mins depending on your cooker. Remove from the hob and allow the steam and residual heat to continue cooking the rice for 5-7mins. Remove the lid, fluff rice with a fork and serve with stirfried veg and grilled chicken breasts.
TURMERIC RICE WITH RAISINS: Place 1 cup of Basmati rice in a saucepan that has a lid. Along with the rice, throw in a handful of raisins and a couple of cloves, along with 2-3 partially crushed cardamom pods. Also add a good pinch of salt, cinnamon and white pepper along with a teaspoon of turmeric, brown sugar and unsalted butter. Pour in two cups of boiling water and bring to a boil. Once boiling, cover and reduce heat to low / med for 10-12 mins. Remove from heat and leave to steam for an additional 5 mins. Fluff with a fork and serve with chicken on the bone and a simple salad.
EGG FRIED RICE: Have some premade steamed rice to hand which has cooled to room temp. In a frying pan with high sides or wok, fry off some onions and garlic in a little olive oil. Meanwhile in a bowl, beat 2-3 eggs and add some finely chopped spring onions. When onions and garlic are soft and fragrant, throw in a cup or two of the cooled steamed rice and toss. Sprinkle in some curry powder and coat everything. Finally, add in the egg mixture and turn through until cooked. Sprinkle with chopped coriander and serve with ground beef and kimchi.