Soggy rice and flavourless salads be gone! Australian chefs share their tips for making delicious food – that even terrible cooks can follow
A cherry clafoutis: easy and impressive.I am a terrible cook. I joke that it is the reason I’m not married. .
I can ruin a stir-fry ; am incapable of turning out an edible pasta dish ; and run for the exit when confronted with an actual recipe that I have to follow. I know I am not alone. There are other terrible cooks out there. And then there are quite good cooks who, nevertheless, have no idea how an Indian chef would prepare basmati rice, or a Mexican chef would make a proper taco. Until now.Fluffy rice“First, don’t use a rice cooker. Soak 500g of basmati rice in lukewarm water for 15 minutes to soften it. While it is soaking, boil the water and add ¼ tsp of salt and a tablespoon of ghee or olive oil.
“Once it’s cooked, drain it, then spread it on a flat tray so it cools down. In this process, every grain should be fluffy, flavoursome and ready to serve.”
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