• To COOK RICE·

By far the simplest and healthiest way of cooking rice is to simmer it in just as much water as it will absorb. This cuts out draining and reheating and means that none of its nutrients are poured away with the cooking water. As rice varies slightly in absorbency, a little extra liquid may be needed towards the end of cooking ora slight surplus evaporated, so that the result is light, dry and separate·grained. For 4.

•

INGREDIENTS .

I Ib/500 g long.grain brown rice (this is generous: you may prefer to cook less, in which case reduce the amount of water proportionately)

I Y2 pints/900 ml water

Few drops oil Salt

Saucepan with a lid

• METHOD.

Rinse the rice under the cold tap to remove any surplus starch on the surface of the grains. Put the rice, water and oil into the saucepan with a generous pinch of salt and bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Check to ensure that there is still a little liquid in the pan and add more water if necessary. Simmer for 10 more minutes or until the rice is tender: test by breaking a grain between the thumb and forefinger orby tasting. Basmati rice should take just 30 minutes, Patna and American long.grain 30-35 minutes. If there is any water left in the saucepan, raise the heat to moderate until it has evaporated. If kept covered after removal from the heat, the rice will stay hot for 10-15 minutes.

• JILL NORMAN'S·

Curry Powders

There are two points about making curry powder which should be emphasised. The first is that the spices are toasted, which creates a potent smell, so if you have an extractor fan in your kitchen it is advisable to use it; otherwise open the window or betterstill an outside door before you start. The second is that the powders are strong especially just after they are made: broadly speaking, 2 teaspoons are all you need for 4.