How to cook basmati rice

1 servings

Ingredients

Quantity Ingredient
None

Directions

From: flaminio@...:

Somebody asked about cooking basmatti rice so it isn't sticky. I use a method that results in perfect rice every time. I cook it in a non-stick pot on the stove, not in a rice cooker: First, be sure to rinse the rice with cold water until most of the starch is removed and the water pours off pretty clear. Then, add enough water to cover the rice and boil for about 7 minutes. Test the rice by biting into a few grains...it should be firm, but not crunchy. Be sure not to over-cook the rice at this stage (it's better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over low heat. The rice will develop a nice crunchy bottom that's delicious (eat this first so it doesn't get soggy!) I also have two variations that are great...these are classic Persian dishes.

Cilantro / Green Onion Rice ============================== After you drain the rice in the colander, add 1 bunch chopped cilantro and 1 bunch chopped green onions (Chop them into *small* pieces...I use the food processor). Mix it all together and return to the pot to steam as described above. (These proportions are for about 6 cups cooked rice.)

Dill / Lima Bean Rice ======================= After you drain the rice in the colander, add 1 bunch chopped dill and 1 box frozen baby lima beans. Mix it all together and return to the pot to steam as described above. (Again, this is for about 6 cups cooked rice.)

Hope you enjoy these! . . . . . . . . . . . . . . . . . . . . . . . .

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From: Peter_Brooks <pb@...>. I occasionally have some disasters with rice, but usually manage to keep it from being too sticky. Here's what works for me: 1) Wash the rice. Especially true for just plain rice with glucose coating. When I want sweet sticky rice, I buy sweet sticky rice. :-) 1A) Don't soak the rice. Wash, swirl the rice/water/gunk and pour out. If it's still grungy, do it again. You don't want to get the kernels any wetter than necessary.

2) Measure the water. The white basmati rice that I use (maybe a Lundberg bag; can't remember) said to use 2-¼ cups of water for every cup worth of rice. This seems to be perfect for stovetop cooking, and pretty close for my Hitachi cooker. (I think that the Hitachi would be happy with less water, but I haven't cooked basmati in it recently.) Brown rices usually use more (maybe 3X for the wonderful Luncberg Christmas rice, higher for wild 'rice'), while white-bread rice is less (2X usually).

3A) I usually have better luck with a *heavy* glass/ceramic pan; specifically, the bottom half of a Corning Visions double boiler.

They offer a similar pot as a 1½(?) quart saucepan, but with a non-stick coating. IMNHO, the high thermal mass of the Corning pot does a better job at getting the heat spread out right.

For the corning, I get the rice/water boiling, cover, and turn down to the lowest setting on my (gas) stove. I don't lift the lid until I'm pretty sure the rice is done. The clear pot makes this easier.

3B) With the rice cooker, I accept a little bit of stickiness, but usually the top half of the rice is pretty well OK.

For what it's worth, "steamed" rice is just boiled. Pete From: sidhu_d@... (Daljeet Sidhu).

the secret is, the basmati rice you use, and the way you cook it. To get good basmati rice, visit a neayby Indian grocery store and pick the "indian" basmati rice. A good mid-grade basmati rice is Laxshmi brand. It comes in 10-15 pound bags and is about $10.00 for the bag.

Basmati rice in the regular grocery stores are much more expensive, and of a poorer quality than what you get in an Indian store.

I always cook rice in a pan, so I can't say how you can cook them in the rice cooker. Different qualities, and brands of rice need different amount of water to cook. For Laxshmi brand you add 2 cups of water to one cup of rice. Bring the water to hard boil on high heat. Cover the pan with a tight lid, and let it simmer for about 10-12 minutes. At this point you will notice that the rice have fluffed up, but they still have some water. Lift the lid from one side to allow the steam to escape while you let it simmer for another 3-5 minutes or till you feel the rice are sufficiently dry. Do not stir while cooking. Another way to get that dry look in rice is to leave them in the oven for a few minutes after they are cooked, this takes the extra moisture out of them. If you choose a brand other than Laxshmi, experiment on the amount of water they need, it can be half a cup less to an extra half a cup in one cup of rice.

Fatfree Digest [Volume 10 Issue 35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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