Simple Basmati Rice Food

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.

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.

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

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.

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.

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.

SIMPLE CUMIN BASMATI RICE

Steps:

• In a medium bowl, soak the rice in the water about 30 minutes.
• Heat the oil in a large saucepan over med-high heat; add in the cumin seeds and black pepper; they should sizzle upon contact with the hot oil.
• Quickly add in the rice with the water it was soaking in; mix in the salt and bring to a boil over high heat.
• Decrease heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10-15 minutes.
• Do not stir the rice while it cooks.
• Remove from heat and let the rice rest undisturbed about 5 minutes.
• Transfer to a serving platter, garnish with cilantro, and serve.

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.

HERBED BASMATI RICE

Steps:

• Heat olive oil in a medium skillet coated with cooking spray over medium-high heat.
• Add rice and garlic to pan; Saute 2 minutes or until rice is lightly toasted.
• Add water, broth, and salt to pan; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
• Remove from heat; let stand 5 minutes.
• Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

SPICED BASMATI RICE

Steps:

• Wash rice in several changes of tap water
• Pour 2 pints of water over rice and soak for half an hour. Drain in a sieve for 20 mins. This will remove the excess starch & help achieve fluffy rice
• Add oil to a large saucepan and heat gently. Add onion & fry until soft and lightly brown.
• Add rice, garlic, spices and seasoning & stir for 3 to 4 mins so all grains are coated with oil and spices
• Pour in chicken stock and bring to boil. Turn to a low heat and cook for 10-15 mins until rice is tender & most/all water has been absorbed.

SPICED BASMATI RICE

Steps:

• Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
• Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.

BASMATI RICE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.