Basmati Rice
Basmati Rice is one of the most prized rice in the world, grown in the Himalayan foothills. Originally cultivated in India, Nepal and Pakistan it is the go-to rice for Indian dishes. It’s a long grain, aromatic rice that is best rinsed and soaked before cooking.
Basmati Rice
The goal is to have distinct grains of rice once it is cooked, light and fluffy for curries, Biryani, and stews. So, start preparing the rice at least 30 minutes before you want to cook it. Let the Basmati soak up the sauces such as Halibut with Chili Garlic Vinaigrette and Wasabi Cream, Butter Chicken, Butter Chicken – 2, and Turkey/Chicken and Spinach Curry.
Ingredients
- 1 cup (180 gr) Basmati Rice
- 2 cups water
- 1 tsp. salt
Instructions
- Rinsing and soaking the rice is essential to removing the starch, and a light and fluffy rice.
- Place rice in a fine mesh sieve over a larger bowl. Run cold water over the rice, stirring with your fingers while the water drains into the bowl. (The water in the bowl will be starchy looking to begin with and get clearer as more starch is removed.)
- Empty the bowl of starchy water and continue rinsing and emptying the bowl until the water in the bowl is clear. This is usually close to 10 times.
- Fill the bowl with clean water and rest the sieve in the water for 20 minutes.
- After 20 minutes, drain the water in the bowl and let the sieve rest over top of the empty bowl for another 5 – 10 minutes.
- You want the rice dry to the touch on top of the sieve.
- Always cook Basmati 1 part rice: 2 parts liquid.
- If you have a Zojirushi “Neuro Fuzzy” Rice Cooker, set rice to the “harder” setting instead of “softer” because the rice has been well rinsed.
- If using stove top method: Bring the water and salt to a boil. Add the rice, return to a boil.
- Once rice is boiling, reduce heat to low and cover tightly. Do not stir the rice.
- After 15 minutes, there should be holes in the top of the rice and little liquid.
- Remove from heat and let rest 5 minutes. Fluff with rice paddle or a fork and serve immediately.
Notes
Basmati is delicious and fragrant. However, we’ve never eaten it without some wonderful sauce on top, so pair the wine to meal and enjoy!