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Basmati
Rice |
I finally have perfected cooking basmati rice. Research on the web
yielded the answer. This method makes fluffy, long, skinny separate
grains. Yummy.
1 cup imported Indian basmati rice
1 tablespoon butter
+/- 1 teaspoon salt.
1 1/2 cups water
1 - rinse the rice under running water for about a minute. I use
the plastic mesh strainer.
2 - Soak rice in cool water for 20-30 minutes (I leave it in the
strainer and just immerse strainer and rice in a big bowl or saucepan,
then lift out, dump the water and allow rice to drain for a minute)
3 - saute rice with the butter in a non-stick frying pan for 3-4
minutes... to dry and coat the grains
4 - bring the 1 1/2 cups salted water to boil in a heavy saucepan,
transfer rice to the water, cover and reduce heat to low.
5 - simmer on low for 15 minutes, then turn off heat
6 - wait at least 10 minutes to serve
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