SIMPLE BASMATI RICE
Provided by Aarti Sequeira
Time 55m
Yield about 4 cups
Number Of Ingredients 3
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.
BAKED BASMATI RICE
I do not like rice, but I love it this way! This is the only way I will eat it. This recipe is a spin from observing my mom's Iranian friend preparing Basmati on a stove, he added the chicken stock and I thought it added such a great flavour. My sister always prepares rice in the oven with chopped onions and green peppers, so I tried the Basmati that way. I usually serve it with Tikka Masala on top. *Note* This rice is supposed to be "al dente", that s why less water is used.
Provided by Dannygirl
Categories Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 452.7, Fat 15.5, SaturatedFat 5.2, Cholesterol 15.3, Sodium 543.9, Carbohydrate 73, Fiber 4.8, Sugar 1.8, Protein 8.6
BASMATI RICE CAKES
From the Aussie food mag Super Food Ideas. Great hot or cold, fabulous for the lunch box, as it can be made ahead and frozen. The smoked chicken breast listed is the whole smoked breasts, not the deli slices.
Provided by Sarah
Categories Lunch/Snacks
Time 35m
Yield 8 cakes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 154.4, Fat 6.6, SaturatedFat 3.1, Cholesterol 94.1, Sodium 239.6, Carbohydrate 15.4, Fiber 1.3, Sugar 2.3, Protein 8.5
FRAGRANT BASMATI RICE
This has saffron and some other nice spices with some red pepper for a little zing. This is from a cookbook in my pre-Zaar days so I'm afraid I don't know which one.
Provided by Oolala
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan.
- Bring to a boil, and stir.
- Cover, reduce heat, and simmer 20 minutes.
- Remove from heat and let rice stand 5 minutes.
Nutrition Facts : Calories 107.7, Fat 0.9, SaturatedFat 0.2, Sodium 148.9, Carbohydrate 22.5, Fiber 1.1, Sugar 0.2, Protein 2.3
More about "basmati rice cakes food"
RICE CAKES RECIPE (FRITTELLE DI RISO) - HEALTHY HOME …
From thehealthyhomeeconomist.com
BASMATI RICE, COCONUT MILK AND HAZELNUT CAKES | TESCO REAL FOOD
From realfood.tesco.com
RICE CAKE BASMATI GUNNY SACK FOOD PNG - FREE DOWNLOAD
From pinterest.com
PERFECT BASMATI RICE - HOW TO COOK - 5 EASY METHODS - VEENA …
From veenaazmanov.com
ORGANIC BASMATI WHITE RICE BUY IN BULK FROM FOOD TO LIVE
From foodtolive.com
BASMATI RICE AND CRAB CAKES WITH A CURRIED MANGO SAUCE
From mahatmarice.com
BASMATI RICE CAKE IN 60 SECONDS - YOUTUBE
From youtube.com
BASMATI RICE - DAVID ROBERTS FOOD CORP
From davidrobertsfood.com
HOW TO COOK BASMATI RICE - THE ENDLESS MEAL®
From theendlessmeal.com
WHAT IS BASMATI RICE? - THE SPRUCE EATS
From thespruceeats.com
BASMATI RICE RECIPES : FOOD NETWORK | FOOD NETWORK
RICE & THE LOW FODMAP DIET - A LITTLE BIT YUMMY
From alittlebityummy.com
TAIWANESE TURNIP CAKE (MADE WITH BASMATI RICE)
From cookinginchinglish.com
BASMATI RICE CAKES CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
13 BEST BASMATI RICE RECIPES - NDTV FOOD
From food.ndtv.com
RICE CAKES BASMATI CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
HOW LONG TO COOK BASMATI RICE? - TEST FOOD KITCHEN
From testfoodkitchen.com
BASMATI RICE CAKES PICTURES, IMAGES AND STOCK PHOTOS
From istockphoto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love