By Simon Rimmer
Long-grain rices such as basmati are thin, dainty and pointed. If cooked properly, long-grain rices will stay separate and fluffy, as in a good pilau.
Mexican bean stew
Chicken with rice (arroz con pollo)
Curried chicken and rice salad
Red lentil soup
Egg-fried rice
Dolmades
Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you're cooking the rice as a side dish. Stir in about double the amount of liquid (such as water or stock) and simmer in a covered saucepan for about 15 minutes. Do not try to stir the rice while it is boiling. Remove the pan from the heat and place a clean tea towel under the lid - this will help absorb the steam and keep the grains separate. Set aside for five minutes. Fluff up the rice with a fork before serving.
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