We lovingly produce each grain of Laila Rice with the same passion and enthusiasm as Laila Majnu, so you can guarantee perfect cooking results every time. If you ‘Love Rice’ you will ‘Love Laila’.

Laila has many different varieties of rice, in many sizes and packaging to suit your needs. Look through Laila’s product selection to find your perfect rice.

The key to cooking perfect, fluffy rice is very simple, and with Laila Basmati, the quality is in the rice.

There are a variety of different ways that you can cook your rice, simply choose which method you prefer and will guarantee your rice will be cooked to perfection.

Absorption Method

This is the most authentic and traditional method used by most Asian families to cook their rice.

It requires an exact amount of measuring of water to cook the rice, as it is dependent upon the rice absorbing the water it is cooked in.

  • For Brown Rice
  • Start with: 3 measures of water per 1 measure of rice
  • Cook it for 25 minutes.

Cooking Rice in a Microwave

For simple steamed rice this is a simple and speedy alternative method.


  • Mix rice and water in a microwave-safe container.
  • Measure in cold water: 1 measure of rice: 2 measures of water
  • You can adjust the ratio through experimentation depending on how dry or moist you prefer your rice, the power of your microwave and the size/shape of the container.
  • Add a teaspoon of salt, vegetable oil or tablespoon of butter before cooking if you want to enhance the flavour of your rice.
  • Stir the rice mixture slowly with a wooden spoon.
  • Combine the ingredients thoroughly.
  • Cover the rice.
  • Place in the microwave and set the timer.
  • Here are some guidelines to follow for a 700 watt microwave and Basmati rice:
    • 1/2 cup rice, 9 minutes
    • 3/4 cup rice, 12 minutes
    • 1 cup rice, 16 minutes
    • 1 1/4 cups rice, 20 minutes
    • 1 1/2 cups rice, 23 minutes
  • Leave the rice in the microwave for five minutes after cooking. Don’t open the door. The steam will complete the cooking process.
  • You might observe that the rice grains start to orient themselves vertically, like they’re “saluting”. Fluff the rice with a fork before serving.

Storing Rice

Storing your rice correctly and for the right length of time is just as important as the way you cook it. Rice will lose flavour and degrade just like any other dried ingredients.

  • Uncooked dry rice must be always be kept at room temperature in a clean, cool, dry place.
  • Its packaging once opened should be resealed and stored properly to prevent dust, moisture and other contaminants from entering.
  • Brown rice cannot be stored for as long due to the nature of the grain.
  • For Long Grain Rice bake for 25-30 mins
  • For Easy Cook Rice bake for 30-40mins
  • For Brown Rice bake for 50-60 mins

Oven Baking

Oven baking takes longer than other methods but is worthwhile if you have another dish in the oven at the same time.


  • Pre-heat the oven to 180 degrees
  • Measure in cold water: 1 measure of rice: 2 measures of water
  • Boil the water
  • Add the rice, salt and butter (both optional) to a casserole type dish
  • Add in the boiling water
  • Stir to combine the ingredients
  • Cover tightly and bake for 25-30 minutes for Basmati Rice

Oven Pan Method

This method is where rice is cooked in water and then drained.


  • Bring a large pan of lightly salted water to the boil
  • Add in the measured quantity of rice (roughly 60g per person)
  • Stir once, turn down the heat, and simmer fairly fast without covering the pan until tender (about 10 minutes)
  • Drain in a colander or sieve
  • Pour boiling water over it to wash off the excess starch and helps to keep the grains separate
  • Cover with a cloth or tea towel for about 3 minutes while the water drains off and the rice dries up fluffy
  • Add a little butter or oil (optional) and serve


Before cooking your rice, it is optional to soak and rinse the rice. The longer the soaking time, the shorter the cooking time.

This is necessary for some types of rice such as brown rice as its texture is much harder than white rice, however for all types it improves the flavour and texture and results in a softer and more elongated grain.

To rinse and soak:

  • Put the desired amount of dry rice in a container and fill it up with cold water.
  • Use clean hands to sift and swirl the rice in the water.
  • Drain the water immediately and repeat, you will notice the water becomes less cloudy each time.
  • On the 3rd or 4th rinse, let the water and rice stand to soak for 5-30 minutes, drain, and then cook.

Using a Rice Cooker

Rice cookers are similar to a slow cooker but electrically operated with a cooking time similar to the covered pan method.


  • Measured amounts of rice and water are placed in the rice cooker.
  • There should be graduated marks on the inside of many rice cookers indicating how much rice and water should be added.
  • The cooker should be then covered and switched on.
  • When the water has been absorbed the rice cooker turns itself off and is able to keep the rice warm for a few hours without spoiling.
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