GRLMGC
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Mon Jan-24-05 07:13 PM
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How do you cook perfect basmati rice? |
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I don't wanna screw it up
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HereSince1628
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Mon Jan-24-05 07:20 PM
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1. I follow directions on the box... |
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I just did that for a dish of Matar Pulav on Saturday...
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DeposeTheBoyKing
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Mon Jan-24-05 07:22 PM
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Measure your amount into a large bowl. Wash 3 times with COLD water and rinse, then soak the rice in cold water for 15-20 minutes. Then you can cook it in 3 tbsp. of oil with the appropriate amount of water. Bring it to a boil, then simmer for 12-15 minutes until the water is absorbed.
Add 1/2 tsp. cumin seeds, 4 cloves and 2 1" cinnamon sticks for a DELICIOUS rice dish!
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chefgirl
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Mon Jan-24-05 07:30 PM
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Usually, Basmati requires long, slow cooking. Longer and slower than plain white rice. A good rule to follow is a 2:1 ratio of water to rice. Bring it to a boil, then turn it down to a VERY low simmer and dont stir it until all the water is absorbed.
A foolproof way to cook any rice, however... and restaurants do this quite often in the interest of simplicity...is to cook the rice the same way you would cook pasta.
Fill a pot with about 4 quarts of water and some salt, add as much or as little rice as you desire. Bring it to a boil and cook until it reaches desired texture. Drain and serve. Of course, you will lose a certain amount of flavor by draining the water away, but it also eliminates the possibility of having sticky or clumpy rice. Just a little tip.
-chef-
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DU
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Thu May 09th 2024, 06:03 AM
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