Try this Basmati Rice recipe, or contribute your own.
- Carbohydrate 57.6725333333333 g
- Cholesterol 0 mg
- Fat 2.18026666666667 g
- Fiber 2.61333333333333 g
- Protein 5.92853333333333 g
- Saturated Fat 0.436053333333333 g
- Serving Size 1 1 cups of cooked rice (234g)
- Sodium 399.126666672009 mg
- Sugar 55.0592 g
- Trans Fat 0.176213333333333 g
- Calories 276 calories
Step-by-step
- Rinse the rice thoroughly with water to remove any excess starch.
- Soak the rice with plenty of water for 30 minutes. You can do this in a separate bowl or the pot you are going to cook the rice in.
- Drain the water.
- Add the soaked rice to the pot. Add 2 cups water, salt to taste and a splash of oil. The oil will help prevent the water from boiling over which is caused by the starch in the rice, and some people say it also adds flavor.
- Bring to a boil under medium-high heat, uncovered.
- When it starts boiling, cover and lower the heat to low. Cook for 15 minutes.
- After fifteen minutes, take the lid off. If there is any excess water, allow it to boil off. Fluff with a fork, you are done.
- (Optional) You can add a bit of color by mixing about an eighth teaspoon of turmeric with a tablespoon of water, then adding a handful of some still hot rice to your mixture. Then mix this rice back into the white rice.
Individual grains emerge distinct, elongated, and fragrant, holding their shape without sticking together into a dense mass. Achieving this texture relies entirely on the initial thirty-minute soak, which allows the grains to hydrate evenly before heat is ever applied. Skipping this soak forces the outside of the grain to overcook while the center remains hard. Standard pots work well for this method, provided the lid fits tightly to trap steam during the crucial fifteen-minute low-heat phase.
Adapting Equipment for Starch Management
Heavy-bottomed Dutch ovens distribute heat more uniformly than thin aluminum pots, preventing the bottom grains from scorching while the liquid reduces. A small splash of vegetable oil or butter added to the cooking water inhibits the formation of starchy foam that causes aggressive boiling over. Without a tight lid, wrap a clean kitchen towel around the pot's rim before placing the cover on top to seal in escaping moisture. Turmeric, when used for color, disperses most effectively if mixed with a small spoonful of warm water before touching the grains.
- Grains remain crunchy: Add two tablespoons of water, cover tightly, and steam on the lowest heat setting for five additional minutes.
- Rice turns mushy: Reduce the initial water volume to 1.75 cups for the next batch, accounting for pots that vent too much steam.
- Scorched bottom layer: Switch to a heavier pot or lower the heat output immediately after the liquid reaches a boil.
