by Simon Rimmer

Impress with this simple rice and peas recipe. The perfect side to any Carribbean inspired dish.

Side dishes

Preparation

Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you're cooking the rice as a side dish. Stir in about double the amount of liquid (such as water or stock) and simmer in a covered saucepan for about 15 minutes. Do not try to stir the rice while it is boiling. Remove the pan from the heat and place a clean tea towel under the lid - this will help absorb the steam and keep the grains separate. Set aside for five minutes. Fluff up the rice with a fork before serving.