0 How to Cook Boiled Rice

Step-by-step Guide How to Cook Boiled Rice

We all have different ways of cooking rice, there are also different kinds of rice to cook, Chefs rice recipe uses Basmati rice.

For those of us that already know how to cook rice it may seem easy as it comes naturally, but if you think back to before we knew how to cook rice correctly I bet there are some memories that will make you smile of what a disaster it can be to a novice.

If you are someone who can not seem to get your rice quite right then look no further than here as Chefs step by step guide of how to cook rice perfectly will make rice a success in your kitchen.

Rice is a great staple food to eat, you can have it as a side dish or as a main dish with Indian food, Mexican food, Chinese food, Arabic food and much more.

If you like a slightly chewy rice then you can alter the cooking time from 12 to 10 minutes and the steaming time from 12 to 10 minutes - do not alter any other part of the rice recipe.

Chef finds that cooking it for the 12 minutes is the the texture people like most best.

Always remember when cooking basmati rice one trick is to not remove the lid until the rice is ready to eat.

Ingredients to cook Rice recipe
10oz Basmati Rice
500ml Cold water
1/2 tsp Salt
1 -2 tsp Oil ( 1 tablespoon can also added)
Water to soak the rice
Oil or Butter to stir through (optional)

Tip from Chef....if you add a little extra oil or butter the rice grains separate much easier, you can do this when the water is brought to the boil or after the rice is ready.

How to Cook Rice


Weigh the rice.

Thoroughly rinse the rice under a tap using a sieve.

You want the starches (cloudy white colour) to run clear.

Place rinsed rice into a dish and cover with water.

Soak for 30 minutes.

Drain off the water and place rice into a pan along with the salt and oil, mix.

Pour over the 500ml of cold water.

Make sure there are no rice grains stuck to the side of the pan and all of the rice is covered with the water.

Bring the rice to the boil, mix then place a secure lid on the pan and turn the heat to the lowest setting.

Simmer for 12 minutes.

Do not remove the lid.

Carefully remove the pan from the stove and leave for a further 12 minutes.

Do not remove the lid.

Only now can you remove the lid.

Let the steam escape then fluff the rice with a fork.

Optionally you can stir in a little oil or butter through the rice.

Enjoy your perfectly cooked basmati rice recipe.

0 Pinto Bean Stew Recipe

Pinto beans are a very healthy pulse to include in your diet. The health benefits of pinto beans are huge. I will be posting the nutritional information of pinto beans very soon but in short they contain many vitamins, minerals and are fantastic at lowering cholesterol and much more.

As well as being so healthy pinto beans are a very tasty bean indeed. Widely used in Mexican food recipes pinto beans make fabulous chilli dishes and taste superb with rice and toasted bread.

My pinto bean stew recipe is very delicious and filling. I love the fruitiness of the zucchini against the other rustic vegetable ingredients and mild blend of spices.

I covered my stew with chopped fresh parsley leaves which just topped the meal of to perfection. Fresh parsley leaves are rich in antioxidants and contain vitamins such as Vitamin C, A and K and also Iron.

This pinto bean stew is fully vegan and contains very little fat.

Doesn't it feel great to eat such a tasty meal knowing that it has great health benefits?

Ingredients for Pinto bean stew recipe
1 +1/2 Cup dried pinto beans
Hot water
1 Large Zucchini (chunks)
1 Large potato (chunks)
1/2 Swede (small chunks)
2 Small flat mushrooms (small chunks)
3 Tbsp Tomato puree
2 tsp Oil
1 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Mild curry powder
1 tsp Paprika
1 Garlic clove (minced)
750ml Water
Salt and Pepper to season
Flat parsley leaves

Picture of pinto beans.

How to make Jeenas Kitchen Pinto Bean Stew Recipe


Cover pinto beans in hot water and soak for 2-4 hours.

In a jug mix together the paprika, garlic, curry powder, cumin, coriander, tomato puree and oil.

Add some of the 750ml of cold water then add the rest of the water mixing well.

Drain and rinse the pinto beans.

Place the pinto beans into the bottom of the pressure cooker.

Place the swede on top of the beans, then follow with the potato then the zucchini and mushrooms.

Pour the spiced tomato water on top of the beans and vegetables.

Secure pressure cooker and and bring to full pressure, turn the heat to the lowest heat and cook for 30 minutes only.

See how the water does not cover the vegetables.

Turn off the heat then carefully place the pressure cooker under a cold water tap then release the lid.

Add enough salt to suite your taste and carefully stir.

Serve this delicious pinto bean stew as it is or with basmati rice, bread or jacket potato.

I had mine with fresh flat parsley leaves and fresh cracked black pepper and it tasted fantastic.

Enjoy chef Jeenas pinto bean stew recipe.

Which fresh herbs do you like to serve a good homemade stew with?