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How to cook basmati rice
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Ingredients:
None
Procedures:
1I use a method that results in perfect rice every time.
2I 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.
3Then, add enough water to cover the rice and boil for about 7 minutes.
4Test the rice by biting into a few grains...it should be firm, but not crunchy.
5Be sure not to over-cook the rice at this stage (it"s better to have it a little under-cooked).
6Drain in a colander and rinse the rice with about 2-3 cups fresh water.
7Put the rice back in the pot and steam with the lid on for 30-40 mins.
8Over low heat.
9The 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.
10Cilantro / 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).
11Mix it all together and return to the pot to steam as described above.
12(these proportions are for about 6 cups cooked rice).
13Dill / lima bean rice ======================= after you drain the rice in the colander, add 1 bunch chopped dill and 1 box frozen baby lima beans.
14Mix it all together and return to the pot to steam as described above.
15(again, this is for about 6 cups cooked rice).
16Hope you enjoy these! .
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