This Recipe Will Change Your Life


That’s quite a claim but I can honestly say that each time I cook rice I feel grateful that I learned this method. Before I would wash my rice before cooking and still get sticky rice when it was not wanted. It meant having to cool rice before being able to stir fry it and even then it wasn’t perfect.


Thankfully my brother-in-law let me in on the secret of perfect steamed rice and life has never been the same again. So what is the secret? Oil.


That’s all it is – a little oil, heated and stirred through the rice before cooking and you get perfect non-sticky rice every time. This method is all measured by volume which makes life very easy – it’s an all round winner.

Do you have a recipe that changed your life?

Perfect Steamed Rice

Basmati rice – 100 – 125ml per person (measured in measuring jug)

1tbsp groundnut or sunflower oil

Boiling water – twice the volume of rice used (so for 250ml of rice use 500ml boiling water)

You will also need a wide bottomed pan with a lid and a tea towel.

  • Bring your water to the boil and keep it boiling ready to measure when you need it.
  • Heat the pan over a medium heat. Add the oil and let it heat through.
  • Pour in the rice and stir for about a minute to coat it in the oil.
  • Add your boiling water and stir once to combine.
  • Put the lid on the pan and turn down the heat to the lowest setting on the smallest ring.
  • Cook for 15 minutes. Leaving the lid in place the whole time – this is cooking as an act of faith…
  • When the time is up, remove from the heat and take off the lid. The surface of the rice should have little holes and be free of water.
  • Cover with the tea towel and leave to rest for five minutes.
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  • Reply Rachael Iddon October 3, 2012 at 10:07 pm

    I’m looking forward to trying this. I normally just use non-stick rice but the flavour of basmati is better. I love the idea of cooking as an act of faith!

  • Reply Peggy October 4, 2012 at 6:34 am

    I now remember that the family where I was an au pair cooked rice exactly like that (except it was butter not oil) and I loved it. Must try it myself, thanks for sharing!

    • Reply Kat October 9, 2012 at 9:45 am

      Any fat will work – it coats the starch which is what makes it sticky.

  • Reply Super Kat (@thatkat) October 4, 2012 at 10:44 am

    Latest at Housewife: This Recipe Will Change Your Life –

  • Reply nic@nipitinthebud October 5, 2012 at 7:54 pm

    oh my goodness Kat you have changed my life! I’m notorious for burning rice or turning it into a sticky mush – so much so that my husband insists I only use boil in the bag rice now! But when this post popped up in my reader and I spied a jar of Jalfriezi in the cupboard I had to put your recipe to the test. Bloomin’ brilliant is all I’ll say. As soon as G came into the kitchen he said ”how did you do that rice” because it looked as good as your picture :o) The baby wasn’t too impressed but I think that was more to do with the really bland baby puree his was mixed with as he stared longingly at our spicy curry.

    • Reply Kat October 9, 2012 at 9:44 am

      Hi Nic, This is officially one of the best comments I have ever recieved! I’m so glad it worked for you and that your rice woes are over. Kat x

  • Reply nic@nipitinthebud October 9, 2012 at 4:19 pm

    .. and that’s officially the nicest blog comment thank you. I shall look forward to reading future posts now I do get some free time back from baby for reading and writing blog posts. Very happy to have found you.

  • Reply Kelly November 11, 2012 at 10:17 pm

    I have been meaning to come and comment on this post for weeks. I absolutely love this way of making rice and it has turned out perfectly every time. Thank you so much for sharing.

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