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!
HOW TO COOK BASMATI RICE
Learn how to cook basmati rice on the stove. It is a very easy recipe and this method produces perfect basmati rice every time.
Provided by Kristen Stevens
Categories Side Dish
Time 17m
Number Of Ingredients 2
Steps:
- Add the rice and cold water to a medium-sized pot over high heat. Bring the pot to a boil then immediately cover the pot and reduce the heat to low.
- Simmer the rice (no peeking!) for 12 minutes.
- Remove the rice from the heat and let it rest, covered, for 10 minutes.
- Use a fork or spoon to gently fluff the rice before serving.
Nutrition Facts : ServingSize 1 serving = ¾ cup, Calories 169 kcal, Sugar 1 g, Sodium 7 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 1 g, Protein 3 g, UnsaturatedFat 2 g
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.
AROMATIC BASMATI RICE (RICE COOKER)
From The Ultimate Rice Cooker Cookbook. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. This would be wonderful as a side to tandoori chicken. Do not eat the whole spices. Cook time includes letting the rice rest on the 'keep warm' setting.
Provided by IngridH
Categories Rice
Time 1h1m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the rice in a fine strainer, then drain thoroughly.
- Place all ingredients in the rice cooker bowl, and swirl to combine.
- Set the machine for the regular white rice cycle.
- When the machine shifts to 'keep warm', set a timer for 15 minutes.
- After 15 minutes, fluff rice with the plastic paddle or a wooden spoon.
- Serve now, or leave on 'keep warm' for up to 4 hours.
Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 201.7, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9
COOKED BASMATI RICE
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 3 cups
Number Of Ingredients 2
Steps:
- Rinse rice with cold water until water runs clear.
- Place rice in a medium saucepan and cover with 1 1/2 cups water. Add salt and bring to a boil over high heat. Reduce to a simmer, cover, and cook for 15 minutes.
- Remove saucepan from heat and let rice stand, covered, for 10 minutes. Fluff with a fork and serve immediately.
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
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