FLUFFY BASMATI RICE
Serves: 4 as part of an Indian meal.
Prep Time: 5 minutes washing + 4 to 24 hours soaking.
Cooking Time: 2 to 5 minutes depending on soaking time.
Dietary Style: Veg. GF. DF. Vegan.
One of the most talked about dishes at any of my spice classes is the rice: making fluffy, nutty and fragrant rice isn’t difficult when you have the secrets. Time is a key ingredient, so this is one dish you do need to think about in advance. This method of rice is a boiling method, not an absorption method, so make sure you have plenty of water in the pot so that the rice can boil freely when cooking. I begin cooking the rice before dinner is finished, to allow time for the final steaming step.
INGREDIENTS
- Basmati rice
- Time
Rinse your Basmati rice thoroughly until the water coming off the rice is almost clear - this may take five to six good rinses with cold water. One cup of unsealed rice should feed three to four people as part of an Indian meal.
Once thoroughly rinsed, soak the rice in a bowl of cold water - with the rice covered - for between eight to 24 hours before cooking. I soak my rice the night before, or the morning of the meal. If you forget to plan ahead, give the rice whatever time you can to soak.
When ready to cook, place a large pot with water on the stovetop on high heat until it reaches a rolling boil. Once boiling, strain the soaking rice of water and tip into the boiling pot.
Once the rice comes back to the boil, it will need as little as two minutes to cook if it has been soaked for a half day or more. Watch the rice, and turn off the pot once it is partially opaque and retains a little bit of bite when tried.
Strain the boiled rice into a colander. Place the colander with the strained rice back into the pot off the heat and place the pot lid on top. This allows the rice to steam. Leave aside to steam for 15 to 20 minutes - an important final step that allows the rice grains to separate.
The result is fluffy rice with beautiful texture and delicious aroma.