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One part thoroughly rinsed rice, in 1.5 to 2 parts boiling water. Keep transparent lid fastened on simmering pan throughout. When you can see that the water has all evaporated, remove from hob and let stand for five minutes. Remove lid and serve.
How easy is that? No need for a bloody machine! You people who chose “rice cooker”, bet you can’t wait until someone invents the “egg boiler”, eh?
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I was always taught to wash the rice and then cover it up to the knuckle of your thumb…the wrinkly bit. I don’t know how, but it works everytime!
That would surely depend upon how much rice you put in, though.