This is a foolproof trick from Mumtaz Khan (who learnt it from his mum in Pakistan), to cook perfect fluffy rice. It needs a medium sized saucepan with a tight fitting lid. If steam leaks from the pan, seal the edges with tin foil. The rice and water amounts can be halved or doubled, but don't change one without changing the other

250g Tilda Basmati rice

450ml water

Knob of butter (optional)

Optional flavourings: 1 tsp turmeric or 5 strands saffron

• Rinse the rice in a sieve under running water for a good 30 seconds (removes much of the starch which stops rice being fluffy)

• Put the rice and water in a medium saucepan and bring slowly to the boil

• Just as the water starts to boil, add butter and flavourings (if using). Stir lightly, and cover with a tight fitting lid

• Turn the heat down to the lowest possible setting and cook for 12 minutes. Don’t take the lid off during this time

• Allow to stand for 5 minutes and then serve