BASICS

BASICS: Basmati Rice

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.

Basmati Rice

BASICS: Plain Basmati Rice

2 cups basmati rice

2 2/3 cups water

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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.

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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.

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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.

Categories: BASICS, Rice

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