This is by far the quickest way to make perfect rice. A recipe from across the pond!
First, measure out the amount of rice you want to cook and soak in cold water for at least 30 minutes. Longer is ok too.
Heat 2-3 tablespoons of olive oil in a steel or nonstick pot. Fry diced onions in oil on medium heat.
Add a sprinkle of turmeric and salt and sauté until onions are translucent.
Drain and rinse the rice and add to pot. Stir until well coated and yellow.
Add water at about 1.5 to 2 times the amount of rice (per directions) and raise heat to bring to boil. Immediately reduce to simmer and set timer for 7 minutes. Keep uncovered and stir occasionally for uniform cooking.
After 7 minutes, remove pot from heat, drop in frozen peas, cover and let sit until all water is absorbed. Should only take a few more minutes.
Fluff with fork to mix in peas and serve.
Tip: For a traditional Indian version, use Basmati rice and replace the onions and tumeric with whole seeds of cumin, coriander and cardamom pods. Peas optional.