Baked Basmati Rice Food

PLAIN BASMATI RICE

Steps:

• Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
• Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

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 PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

OVEN BAKED RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
• Pour rice into the prepared baking dish.
• Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
• Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.

BASMATI RICE - INDIAN STYLE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. DO NOT skip this step, its very important.
• 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.
• Remove the pods, cloves, cinnamon stick before serving.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

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.

BASIL BASMATI RICE

Steps:

• In a saucepan, bring to boil the rice and water. Reduce heat, cover and let simmer at low heat 10 to 15 minutes or until water is absorbed. Let rest for 5 minutes.
• Meanwhile, in a food processor, reduce the basil, oil, lemon juice, garlic, salt and pepper in a rough puree. Incorporate the basil mixture to the rice and stir.

BAKED BASMATI RICE

Steps:

• Grease a 9 x 13 baking pan with the olive oil.
• Pour in rice then cover with dry chicken stock.
• Pour water on top.
• Add onion and corn and stir.
• Place butter chunks in various spots around the dish.
• Cover with aluminum foil and bake at 350.
• Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.

BASMATI RICE CAKES

Steps:

• Preheat oven to 200°C Grease a 6 X 3/4 cup texas muffin pan. Line holes with baking paper.
• Cook rice, your prefered method will be fine, or follow instructions on packet. Set aside to cool.
• Place rice, smoked chicken, semi-dried tomatoes, 1 Cup cheese, onions, basil and eggs. Add salt and pepper if desired.
• Mix well to combine all ingredients.
• Spoon mixture into muffin pan. Sprinkle remaining cheese over the top.
• Bake for 15 to 20 minutes or until cakes are firm to the touch, and light golden in colour.
• Remove from oven and let stand for 5 minutes. Run a flat edged knife around cakes to losen.
• Turn onto a wire rack to cool.

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.

BAKED CHICKEN THIGHS AND TURMERIC BASMATI RICE

Steps:

• Heat the oven to 400 ℉ (205 ℃). Season the chicken thighs with salt and seven spice. In a parchment paper lined cookie sheet, add the seasoned chicken thighs. Once the oven is ready, put the chicken thighs in the top rack of the oven for 45 minutes. While the chicken thighs are baking, prepare the turmeric basmati rice.
• Using a food processor, blend the peeled onions and garlic.
• In a nonstick skillet on high heat, sautee the blended onions and garlic with olive oil. Once the onions and garlic start to change colors (about 3 to 5 minutes), add the ground turmeric, ground coriander, and salt. Mix well until fully blended then add the rice and water (or broth). Pour the turmeric basmati rice into an oven baking dish.
• Cover the baking dish with foil and place it into the same oven as the chicken thighs on the middle rack. Cook the rice for 30 minutes with the foil on.
• Pull the chicken thighs out of the oven at the end of 45 minutes. Pull the rice out of the oven after 30 minutes of cooking with foil. Remove the foil and fluff the rice. Place the roasted chicken thighs on top of the rice. Put back in the middle of the oven for 15 to 20 minutes.
• Remove from the oven and let rest for a couple of minutes.

BASMATI RICE

Steps:

• Heat water to a boil and stir in rice and salt. Cover and lower to a simmer. Cook rice for 20 minutes. Remove pot from heat and let stand 5 minutes.