BBQ Rice

Preparation

1. 1
   Measure 1 cup of loose rice into the sieve.

   Not boil-in-bag. The sauce cannot get through the pouch.

2. 2
   Rinse the rice under cold water until it runs mostly clear.

   Washes off surface starch so the grains stay loose. 2 or 3 rinses, and it does not need to drain dry. Skip it for sushi rice, where the stickiness is wanted.

3. 3
   Measure 2.5 cups of water.

   By absorption, roughly 2 cups of water per cup of long grain, 1.5 for short grain, 1.25 for sushi. Basmati and instant differ. This recipe boils the excess off rather than absorbing it, so it runs wetter.

Method

1. 1
   Tip the rice into the pot and pour the water in.
2. 2
   Turn the burner under the pot to high.

   Lid off, and it stays off. The water is meant to cook away, not stay in the pot.

3. 3
   Stir once so the rice sits in an even layer on the bottom.
4. 4
   Wait for the water to come to a boil.
5. 5
   Pour BBQ sauce into the pot and stir it through the rice.

   2 tablespoons is a good starting point. Easier to add more than to take it back out.

6. 6
   Leave the burner on high until most of the water has cooked off.

   Watery to thick and syrupy, around 8 to 10 minutes. No need to stir while there is still plenty of water over the rice.

7. 7
   Turn the burner down to medium.

   Rice starts catching on the bottom around here, once the water is no longer covering it.

8. 8
   Stir the rice every minute or so from now on.

   Or shake the pot in a circular motion instead, which drives off the last of the water faster.

9. 9
   Add butter to the pot, if you are using it.

   Goes through more evenly than butter added at the end.

10. 10
    Taste a few grains of the rice.

    Soft all the way through. A chalky centre means it needs longer. Splash of water, lid on, 2 minutes.

11. 11
    Turn off the burner and lift the pot off it.
12. 12
    Spoon the rice onto plates.
13. 13
    Pour soy sauce over the top.
14. 14
    Enjoy.