How To Make Perfect Brown Basmati Rice Recipes

4 WAYS TO COOK BASMATI BROWN RICE - WIKIHOW

Steps:

• Add the rice to cold water to rinse it. Measure 2 cups (470 ml) brown basmati rice, and pour it into a medium-sized bowl of cold tap water.
• Rinse the rice. Use your hand to swish the rice around until the water becomes cloudy-looking and foam appears on the edges. While rinsing can wash away some of the rice's nutrients, brown basmati rice is typically imported and may be processed with talc, powdered glucose, and rice powder. Rice connoisseurs, therefore, recommend rinsing it. Doing so will also get rid of some of the starch, which will help make your rice less gluey.
• Strain the water from the rice. Pour out the water through a mesh strainer or by tilting the bowl to the side. You can hold a plate over the bowl to keep the rice from spilling out as you drain the water.
• Rinse the rice again. Add more cool tap water and repeat this process until the water is clear. This could require up to 10 rounds of washing the rice.
• Once the water is clear, leave the rice in the bowl and set it aside.
• Combine the rinsed rice and cold water to soak. Add 2.5 cups (590 ml) cold water to the drained and rinsed rice and let it soak between 30 minutes to 24 hours depending upon the method of cooking and how long you want to cook it. The longer you allow it to soak, the less time it will take to cook. Additionally, basmati rice is known for its rich flavor, which can be lost during the heating process. Soaking it reduces cooking time, thus preserving more of its flavor. Soaking rice also improves its texture, making it softer and lighter.
• Drain the water from the rice. Use a mesh strainer to drain the water that has not been absorbed by the rice. You can also use a colander, but the holes must be very small so the rice doesn't escape when you strain it.

HOW TO MAKE PERFECT BROWN BASMATI RICE

Steps:

• In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and ½ teaspoon salt.
• Bring to a boil.
• Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!)
• Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.

BROWN BASMATI RICE -- BASIC PREPARATION

Steps:

• First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
• Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
• Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
• When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
• If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!