Cooking Rice

There are a huge variety of different types of rice out there. The cooking time and amount of water needed will depend on the type of rice. You should therefore consult the packet for details of this and you may also get to know this for your favourite type of rice, through experimentation. Below are some general instructions.

Image: zirconicusso / FreeDigitalPhotos.net

Cooking Rice On the Stove

Measure the amount of rice you need by volume, using a measuring jug or equivalent. Use about the equivalent of 60 ml per person.
Put the measured rice into a non-stick pan with a lid.
Boil some water, measure the amount you need and pour this over the rice.
Add a pinch of salt.
Stir just once, delicately with a non-metallic implement (e.g. a wooden or plastic spoon), ensuring you do not break the grains.
Cover with the lid and turn the heat down to the lowest setting.
Set a timer.
Now leave the rice to cook; do not be tempted to lift the lid until the allocated time has passed.
When the rice is cooked, turn off the heat and remove the lid. Taste a bit to test it is cooked, then place a piece of kitchen towel over the top for 5 minutes to absorb the steam.
Stir the rice and fluff it up a bit before serving.

Cooking Rice in the Microwave

Measure the amount of rice you need by volume, using a measuring jug or equivalent. Use about the equivalent of 60 ml per person.
Put the measured rice into a non-metallic, heatproof dish, ideally one with a lid. A Pyrex dish is ideal. If you do not have a dish with a lid, use a plate that fits fairly snugly on top of the dish, so there is very little space for steam to escape.
Boil some water, measure the amount you need and pour this over the rice.
Add a pinch of salt.
Stir just once with a fork, ensuring you do not break the grains.
Cover the dish with the lid or plate, put on top of another plate in the microwave and cook for the amount of time indicated on the rice packet.
Halfway through the cooking time, open the microwave, remove the lid (be careful as it may be very hot and the steam may escape quickly) and gently stir the rice with a fork to separate the grains and to avoid lumps.
When the rice is cooked, leave to sit without removing the lid for a further 5 minutes, then remove the lid and taste a bit to check it is cooked. Now stir the rice with a fork to fluff it up a bit before serving.

Mashed Potatoes

500 g (1lb 2oz) Desiree, Maris Piper or King Edward potatoes
1 tbsp olive oil or margarine
1tbsp semi-skimmed milk

Image: anankkml / FreeDigitalPhotos.net

Peel and wash the potatoes.
Chop them into even pieces. Depending on the size of the potatoes, chop them in halves, quarters or eighths.
Place in a large pan of cold water, add a pinch of salt, turn on the heat and gradually bring the water to a boil.
Once the water is boiling, turn down the heat so the water is still simmering. Cover with a lid and cook until the potatoes are ready. When you can cut the potatoes pieces in half easily with a knife they are ready. Make sure the potatoes are properly cooked; otherwise the mash will be lumpy.
Turn off the heat.
Drain the potatoes in a colander.
Return the potatoes to the pan and add margarine or olive oil. Do this straight away so the potatoes do not go cold.
Using a potato masher, mash the potatoes until they become a paste. Add the milk. Then use a whisk to remove any lumps. The mixture should eventually become smooth and fluffy.
Taste and add more salt if necessary.
Serve

Variations
You can add all sorts of delicious flavourings to mash to make it even more yummy. Here are some ideas:

Mustard: Add a tablespoon of grainy mustard to the mash at the same time as the milk and whisk in.

Pesto: Add a tablespoon of pesto to the mash at the same time as the milk and whisk in.

Horseradish: Add half a tablespoon of horseradish to the mash at the same time as the milk and whisk in.

Side Salad

Image: FreeDigitalPhotos.net

Vegetables

¼ cucumber, washed and sliced and then chop slices into quarters
1 large or two small tomatoes, washed and cut into eighths
1 gem lettuce or ¼ of an iceberg lettuce, leaves washed, dried and ripped into reasonable sized pieces
1 spring onion or ¼ small red onion, peeled and very very finely chopped (practically shredded)

5 radishes (optional), washed and chopped into quarters
Dressing
1 tbsp vinegar
1 ½ tbsp olive oil
¾ tsp mustard
Pinch salt
½ clove of garlic
Large salad bowl (a large bowl that is attractive enough to put on the table)

In a cup or jar, whisk together all the dressing ingredients, except garlic. Then add the piece of garlic and stir to allow the dressing to get a garlicky flavour.
When you are just about to eat, pour the dressing over the salad and stir with non-metallic implements to ensure the whole salad is dressed.