Basmati Rice Microwave Method For Cooking Food

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 RICE, MICROWAVE METHOD FOR COOKING

Steps:

• Put basmati and cold water in a 3-quart microwave-safe dish and cook on high, uncovered, 15 minutes, or until steam holes appear in rice. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork. You'll note that using the microwave shaves only five minutes off the traditional stove-top method, but faster is not the issue here. Better is.

BEST FLUFFY BASMATI RICE EVER

Steps:

• Add all the ingredients in a microwavable pot and cook for 20 minutes on full power.
• Once the 20 minutes is over use a fork to fluff up your rice.
• For best results cover with a tight lid and stand for a further 5 mts.
• Best served ASAP.
• If you are using it after it has been cooled down or been in refrigerator, add a sprinkle of water before microwaving again.
• For best results, wash ur rice in running tap water prior to cooking to remove extra starch
• Flavour up ur rice with anything at all - left over chick pea curry, masala of egg masala, some frozen veg( plus more salt), or anything that u might fancy.
• Watch this blog at www.kukskitchen.blogspot.co.uk for more easy rice based recipes.

KERALAN PRAWN CURRY

Steps:

• To make the curry, preheat the oven to 200C/180C Fan/Gas 6.
• Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15-20 minutes (if your oven runs hot and things start to char, rescue them after 15). Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9-10 minutes, or until the prawns are pink and just cooked through.
• Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes.
• Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside.

HOW TO COOK BROWN RICE IN THE MICROWAVE

Steps:

• Wash rice, rinse, drain. Add rice and water to very large microwave safe bowl. Microwave uncovered at 100% power for 10 minutes. Reduce power to 50%, cover the bowl, and microwave another 20 minutes. Fluff with fork and serve.