So how about we learn how to cook it in a way that adds a whole new dimension to the taste and texture?
To start out you want to run your rice under cold water before you cook it, as this helps to wash away all the starch (essentially stops your rice clumping together during cooking)
Get your pan on the heat add add your water and season the water as you normally would with salt and pepper, then add your rice.
You always start cooking rice with cold water, DO NOT boil your water and then add the rice.
Once your pan has started to boil, lower the heat and simmer for 5 minutes.
Then get your colinder and tip your rice out into the colinder catching some of the water back into your pan, and we will use this water to steam your rice.
There should be around 2-3cm of water in your pan and you want to place your colinder on top of your pan and cover the colinder with tin foil and leave it on a low heat for 7-9 minutes.
This is going to steam your rice and make it unbelievably light and fluffy, unlike any rice you will of had before you tried this method!!
Serve your rice immediatly if you're ready, or leave the tin foil over your colinder and it should stay warm for up to 15 minutes.
Its as simple as that, a little extra work than just leaving it to simmer away, but trust me, the results are totally worth it!
Thanks for reading guys, feel free to leave comments or any requests.
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