SHOPPING LIST: Cooking Skills: Rice 1, Chapter 2 (Boiling Rice)

Rice: long-grain, basmati and jasmine from chapter 1 will do. Staples (salt, soy sauce, sesame oil) are in the list.

Boiled long-grain rice (1 portion)
[ ] 75 g long-grain white rice
[ ] 1 litre water
[ ] ½ tsp salt

Boiled basmati (1 portion)
[ ] 75 g basmati rice
[ ] 750 ml water
[ ] ½ tsp salt
[ ] 2 cardamom pods, lightly crushed (optional)
[ ] 1 bay leaf (optional)

Jasmine rice with soy and spring onion (1 portion)
[ ] 75 g jasmine rice
[ ] 750 ml water
[ ] 1 pinch salt
[ ] 1 spring onion, finely sliced
[ ] 1 tsp reduced-salt soy sauce
[ ] ½ tsp toasted sesame oil
[ ] 1 tsp sesame seeds (optional)

Fried-rice-ready rice (2 portions)
[ ] 100 g long-grain or basmati rice (enough for 2 portions)
[ ] 1 litre water
[ ] ½ tsp salt
[ ] An airtight container and a clean baking tray

For the experiments
[ ] 225 g long-grain rice (three lots of 75 g, for the water experiment)
[ ] 100 g long-grain rice (for 8, 10 and 12 minutes)
[ ] 150 g long-grain rice (two lots of 75 g, for steamed vs rinsed)