Goldenbasmatirice Recipes

HOW TO COOK BASMATI RICE

Steps:

• Add the rice and cold water to a medium-sized pot over high heat. Bring the pot to a boil then immediately cover the pot and reduce the heat to low.
• Simmer the rice (no peeking!) for 12 minutes.
• Remove the rice from the heat and let it rest, covered, for 10 minutes.
• Use a fork or spoon to gently fluff the rice before serving.

GOLDEN MARGARITA

Steps:

• Fill a cocktail shaker halfway with ice. Add the tequila, liqueur, lime juice, Simple Syrup and egg whites. Shake for 8 to 10 seconds. Strain into a rocks glass filled with ice.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

GOLDEN BASMATI RICE AND PEAS IN RICE COOKER

Steps:

• Put rice, salt and tumeric into rice cooker stir until mixed well.
• Add water and butter.
• Push cook on rice cooker.
• Add frozen peas to hot rice a few minutes before serving.
• Garnish with cilantro.

HENRY MEER'S BASMATI RICE WITH GOLDEN RAISINS

Steps:

• Rinse the rice in cold running water and drain.
• Bring a small pot of water to the boil. Add the raisins and cook until plump, about 3 minutes. Drain and reserve the raisins.
• In a medium-sized saucepan, heat the butter until foamy. Add the shallots and bay leaf and saute over medium heat until translucent. Add the rice and raisins to the shallots and stir gently.
• Add 1 1/2 cups of water, cover and bring the mixture to a simmer.
• Stir and reduce the heat to medium-low. Simmer gently until all of the water is absorbed, about 20 to 25 mintues.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.