I love the smell of basmati rice. Even uncooked, it has an amazing fragrance. And this is probably one of the easiest ways of preparing it.
It was not until I lived in Japan that I first came across people rinsing their rice before cooking. As someone that grew up in the United States, we usually used long-grain rice that was “enriched.” Rinsing would just wash away the vitamins and minerals. But rinsing makes a difference in the texture of simply cooked rice. At least it does for me.
This recipe is from the cookbook, At Home with Madhur Jaffrey. Like I said, it is easy and can be done while preparing other dishes.
BASICS: Plain Basmati Rice
2 cups basmati rice
2 2/3 cups water
Put the rice in a bowl. Cover with cold water and stir gently. Pour out the water carefully. Repeat 4 – 5 times or until the water is almost clear.
Add water to cover the rice and let it sit for at least 30 minutes. After that, drain the rice well. You can leave it in a fine mesh sieve or colander over a bowl until well drained.
Put the rice in a pan with a tight fitting lid, add the water and bring to a boil. Once it boils, bring down the heat to a very low simmer and cover. Let the rice simmer for about 25 minutes.
When it is ready to serve be sure to fluff up the rice carefully.