Plain Basmati Rice
Basmati rice is a fragrant long-grain rice from the northern part of the Indian sub-continent.
It may be served spiced and coloured as Pulao Rice and made into Biryani Rice with meat fish or vegetables,
but this page describes how to cook plain boiled Basmati rice - use 60-100 gm/person.
METHOD 1
The simplest way is to cook it in plenty of lightly-salted boiling water (at least five times as much water as rice - by weight or volume, it's much the same) for exactly 11 minutes, no more. The rice may be washed beforehand to remove loose starch but this is not really necessary.
Drain well for a few minutes in a seive/colander and then serve at once.
METHOD 2
Total absorption cooking uses half as much dry rice as lightly salted water (or stock - but you'll lose the pure white colour) by weight or volume (it's much the same). The pan must have a well-fitting lid and a thick bottom so that even on very low heat there is no “hot spot” where the rice can stick and burn.
Rinse the rice thoroughly to remove loose starch, and drain it well. Add it to the boiling water or stock and bring it back to the boil. Stir, cover and cook on the
lowest possible heat that will keep the covered pan boiling for five minutes. Turn off the gas or remove from the electric ring and allow to stand for 6-8 minutes without stirring or removing the lid. It may be served at once or allowed to stand awhile.
If you wish to flavour with saffron use 2-5 strands of saffron per 100 gm rice in the water or stock.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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