Try this Perfect Basmati Rice recipe, or contribute your own.
Suggest a better descriptionSource: https://www.recipetineats.com/how-to-cook-basmati-
Place rice and water in a medium size saucepan over medium high heat, no lid.
Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming.
Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves).
Cook for 12 minutes - DO NOT LIFT LID.
Tilt saucepan, then take a QUICK peek to ensure all water is absorbed - be super quick, then clamp lid back on.
Remove from heat, leave for 5 to 10 minutes with lid on, then fluff with a rubber material and marvel at fluffy rice!
Note - Large batches will take slightly longer - about 13 minutes for 2 cups, about 15 minutes for 4 cups (use a pot).
If you purchase the rice at markets out of sacks, I recommend rinsing first. Place in large bowl, fill with water and swish with your hand for 10 seconds. Drain water, repeat 3 times until water is clearer (it will never be 100% clear). Drain well in colander. When cooking rice, REDUCE WATER by 2 tablespoons (because rinsed rice is soaked with water) otherwise your rice will end up gummy.
1 cup = 12 minutes
2 cups = 13 minutes
4 cups = 14 minutes
Heavy / tight fitting lid – loose or lightweight lid results in loss of water when it overflows, as well as steam;
Right pot size – use a medium saucepan (as pictured in video) for up to 2 cups of rice. For 3 cups or more, use a pot. Reason: if you try to cook too much rice in a small saucepan, the rice cooks unevenly and rice at the bottom tends to be stickier;
Bring to boil without lid on – this helps with even cooking by bringing the water up to the correct temperature before placing the lid on to steam;
DO NOT PEEK while it’s on the stove – causes steam to escape which results in uneven cooking;
10 minute rest is essential – Rice fresh off the stove is wet, sticky and hasn’t finished cooking. The grains absorb the liquid while it’s resting; and
DO NOT fluff with fork – it will break the long grains. Use a rubber paddle (pictured above and in video) or rice paddle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (580g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 829 | ||
Calories from Fat: 59 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.9mg | 1 % | |
Potassium 499.5mg | 13 % | |
Total Carbohydrate 173g | 51 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 165.2g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 829
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