Cook: Easy Basmati Rice - Sheba Karim
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Cook: Easy Basmati Rice

Google how to cook basmati rice and you’ll find numerous methods and rice-to-water ratios. I’ve tried several methods, and my favorite is adopted from thekitchn.com. Works perfectly every time.  Since you add the water when it is already boiling, this recipe is easier/faster with an automatic kettle.

1 cup basmati rice (1 cup serves 3-4 people, depending on how much you eat)

1 ¾ cups water

¼ tsp salt

Pot with a lid

Aluminum Foil

Kettle

  • Rinse and Soak – Place basmati rice in a bowl, cover it completely with cool water, gently swish the water/rice with your fingers. The water will become cloudy from the starch. Drain the water. Add, swish and drain two more times. Each time the water should be a little less cloudy. After the 3rd rinse, let the rice soak in warm water for 30 – 45 minutes. (note – you can skip this step if you’re in a hurry, but the draining and soaking process will give you the best flavor)
  • Drain rice, place it in the pot, add salt, gently stir
  • Now add 1 ¾ cups boiling water, turn on heat to medium-high.
  • Bring to simmer, add a tsp of ghee or olive oil if you’d like. Cover the pot with aluminum foil, folding the foil over the edges of the pot, put the lid on.
  • Simmer – Now that the pot is sealed, turn heat down to just above the lowest flame and let simmer for 15 minutes, then turn it down to the lowest flame and let it simmer for 5 more minutes.
  • Sit – After you turn off heat, let it sit, still sealed, for 5 minutes.
  • Serve – Open cover, remove foil, fluff with a fork, enjoy!