Perfect Basmati Rice Recipes

SIMPLE BASMATI RICE

Steps:

• This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
• Fill up the bowl 1 more time and let the rice soak for 30 minutes.
• At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
• Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
• At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

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.

BASMATI RICE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

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.

PERFECT BASMATI RICE

Steps:

• Place Rice in a sieve and rinse well.
• Transfer rice to a large bowl and cover with water. Allow to soak for 30 minutes.
• Drain Rice through Sieve and rinse again thoroughly.
• Bring water to the boil and add rice.
• Cook for 5 mins then simmer for a further 7-10 mins or until cooked to your liking.
• Drain rice once cooked and stir the knob of Butter through well.
• The butter will seperate the grains and your rice should be perfect - ENJOY!

PERFECT BASMATI RICE EVERY TIME

Steps:

• Put the rice in your ricemaker ( or saucepan ) and rinse several times with cold water swishing gently with your hand to release excess starch. Drain.
• Add the 2 1/4 cups cold water to the ricemaker ( saucepan ) and the salt.
• Turn the ricemaker on and leave until done. ( Or bring the saucepan to a boil, cover and simmer on low for 20 mins ).

PERFECT NO FAIL BASMATI RICE

Steps:

• Rinse rice till water runs clear, drain well.
• In saucepan place water and rice, cover and cook over low-med flame till water looks evaporated and steam holes appear.
• Turn of flame -- DO NOT LIFT LID!
• Leave for 5 minutes then fluff with a fork -- your result will be perfecly cooked rice.