Rice is filling and cooked rice is something I keep in the fridge.

These instructions are for solid plate electric stoves only.

Put 1 measure Risotto rice and 3 measures of water in very big lidded pan, leave on high heat until boiling.

Turn off heat, leave pan on hotplate and leave lid on. At this stage it will foam up so keep watch until the danger of over boiling has passed. When it boils up just keep on lifting the lid until it settles down again. When it calms down make sure the lid is on tight and forget it.

Rice water makes a huge mess and is horrid to clean up.

When you go back to it later on you'll find it has cooked to just the right consistency. If it's too dry add a bit of water.

I use the cooked rice as a basis for Risotto. I mix in lots of cooked veggies and seasoning.

Or maybe I'll have it as Rice Pudding. I stir in Slenda, a touch of nutmeg and some skimmed milk powder.

It's nice with stewed fruit sweetened with Splenda. Rhubarb is good as it has very few calories.