Charishmas Fresh Mint Flavoured Basmati Rice Food

MINTED BASMATI RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• Examine the rice for foreign objects, but do not wash.
• Heat the olive oil in the bottom of a heavy casserole until it begins to bubble. Add the onion and saute until translucent. Add the rice and stir to coat well with oil before adding the bay leaf, salt, pepper and the hot broth. Quickly bring to a boil, place a tight fitting lid on the pot and place into the oven.
• Cook the rice for 18 to 20 minutes before removing from the oven. Stir in the butter and the chopped mint and serve.

PERFECT, QUICK AND EASY BASMATI RICE

Steps:

• In a large saucepan, bring water to a boil.
• Add rice (and salt, if using) and stir. Bring back to a boil.
• Once boiling, reduce to a simmer and cook for 10 minutes partially covered, stirring once.
• Drain water well and place back into warm pan, Cover and let sit OFF HEAT until ready to serve. I wait at least 10 minutes.
• Fluff with a fork and serve.
• If using an electric stove, you may need to use 2 burners to reduce the heat to a simmer more quickly (one for high temperature, one for medium-low or low).
• Makes plain, fluffy rice. Adjust seasonings as you wish. (Salt, chicken stock, saffron, raisins, almonds etc.).
• Times are for 10 minute cook and 10 minute rest.

BASMATI RICE WITH BASIL AND MINT

Steps:

• Preheat oven to 350°F.
• Place rice in a fine-mesh strainer; rinse with cold water and then drain.
• Heat oil in a large saucepan over medium-high heat; Add ginger and garlic; cook 30 seconds, stirring constantly.
• Stir in rice; cook 1 minute, stirring constantly; add remaining ingredients, stirring to combine; bring to a boil.
• Cover; wrap handle of pan with foil; Bake at 350°F for 25 minutes, stirring once.
• Remove rice from oven; fluff rice with a fork, Serve.

CHARISHMA'S FRESH MINT FLAVOURED BASMATI RICE

Steps:

• Heat water in a pot on high flame.
• Once it starts bubbling, lower heat and add the drained rice and salt.
• Stir once and allow to cook.
• Once it comes half-way to a boil, add the mint leaves.
• Lower flame, partially cover with a lid and allow it to cook until almost three-fourth done.
• Uncover and drain in a colander(done to remove the starch).
• Transfer to a clean(and preferably warm) casserole or serving container.
• Otherwise, alternatively, transfer to a microwave-safe container and microwave for 3 minutes, uncovered.
• Fluff with a fork and serve immediately.
• We had this with black-eyed peas(posted separately with my name).
• Enjoy!