To steam rice, place 1 mug of rice in a pan and add 1½ mug of water or stock. Add a little salt and bring to the boil. Stir once to ensure the whole pan is simmering and then cover and transfer to the Simmering Oven to finish steaming. This is known as the “absorption method” and most rices, including Patna and Basmati, will take about 20-25 minutes. It will steam to perfection, with no danger of it sticking and every grain will be fluffy and separate. by Richard Maggs, AGA Cookery Doctor
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