Taylor Alison Swift is an American singer-songwriter. She is known for narrative songs about her personal life, which have received widespread media coverage. At age 14, Swift became the youngest artist signed by the Sony/ATV Music publishing house and, at 15, she signed her first record deal.
Her 2006 eponymous debut album was the longest-charting album of the 2000s in the US. Its third single, "Our Song", made her the youngest person to single-handedly write and perform a number-one song on the Billboard Hot Country Songs chart. Swift's second album, Fearless, was released in 2008.
Buoyed by the pop crossover success of the singles "Love Story" and "You Belong with Me", it became the US' best-selling album of 2009 and was certified diamond in the US. The album won four Grammy Awards, and Swift became the youngest Album of the Year winner.
Chef shares recipe for 'perfectly cooked' rice using crucial four-step method
dailyrecord.co.ukCooking the perfect rice is a very particular talent as it is so easy to get wrong, but a professional cook has shared her 'foolproof' method that she swears by.If you have been left with a pot of undercooked, hard grains or a mushy, wet sludge, then you'll want to test out Indian chef Manisha Bharadwaj's “four foolproof rules to ensure you never mess up your rice again”.Appearing on an episode of BBC's Inside the Factory, the expert gave host Cherry Healy a rice cooking tutorial.
Manisha explained that her process uses the absorption method. This lets the rice cook by absorbing the liquid it's boiling in.To ensure that you don't use too much water, Manisha recommends following the 1:2 rule, a ratio of one serving of rice double the water, report the Express.“I’m making rice by the absorption method,” Manisha explained. “One measure of rice and double the amount of water by volume - that’s crucial.”Depending on how many servings you want to cook, it’s a good idea to measure the rice and water in separate bowls or measuring jugs.The method makes for a "low- maintenance" cooking process.
While doubling the liquid is crucial, you also have to rinse the rice, use a suitable pan and not disturb it.“Let’s start by washing the rice as it’s still got a little bit of loose starch,” Manisha said. “Any starch left on the grains will make them clog together.“Give it a good rinse until the water runs clear,” this could take a few minutes.“You want to choose a pan that is heavy-bottomed and has a tight-fitting lid, you want to lock the steam in, that’s what’s going to cook the rice,” the chef revealed.“The rice is going to absorb all the liquid so you don’t want any of the steam to escape.” Tip the washed rice and water into the pan
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