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How do you cook Basmati Rice?
I've given up, I have been buying the pouches lately, but it goes against the grain. It shouldn't be that hard to boil a bit of rice, but it never turns out right. Any suggestions?
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Goes against the grain, ha ha
I think you can either use the method where you use a huge pan of water and boil it for a set time or use a set amount of water to a set amount of rice, same as with long grain.
I've never had any problems with the second method although you are, apparently, supposed to cover it with a lid. I never do.
See, that just shows how shockingly outdated your attitude is. We don't just have it with curry.
Scream I followed all the instructions, and done several controlled trials but it is never consistently good.
One part rice into 2 parts boiling water, cover and leave simmering until the water is absorbed - let stand for a few minutes then fluff up with a fork - easy peasy!
( you doing the Spring 5 on Weds?)
Bring water to boil then add rice & reduce heat to a gentle simmer for 9 mins. Drain in a collander/sieve and cover to let it steam (residual heat) for an additional 5 or so mins. It always come out as fluffy as
Is this complication only a thing with white rice? I use brown basmati rice for everything, just cover it in a random amount of water, boil and simmer for about 20 minutes and it's fine every time. Get the brown stuff.
one volume of rice, 2 volumes of cold water and salt
stick in a microwave dish, cover and microwave for 10 mins on medium power (may take a bit of trial and error depending on your microwave)
a method that has worked faultlessly for years for us
Badly
Get a rice cooker.
Two cups water per one cup rice. Add a clove or two
Bring to boil then turn down to a when it foams up. leave simmering. Keep partly covered. Stir occasionally
Ready when the water is absorbed but not boiled dry.
My method is closest to PhilPub; boil water, cover rice with random amount of water, leave for 5-10 mins. Taste. If done strain, if not leave a bit longer.
Thanks, I will try again, particularly the brown rice and the microwave.
Yes Dave I will be there
My method (when not using a rice cooker) was taught to me by my mother: put random amount of rice into pan. Stick your finger in the rice and use your thumb to measure where the rice comes up to on your finger. Cover with cold water, then stick your finger in the water till it touches the top of the rice. The water should come up to the same point on your finger. Then bring to the boil and simmer till all the water is absorbed.
Rinse the rice twice in cold water. Put in pan, add twice the volume of cold water. Add a pat of butter, glug of olive oil, or couple of bricks of frozen spinach if you wish. Or just leave it as it is. Bring to the boil and let it boil rapidly for a minute or two. Then cover tightly and simmer on lowest setting, barely moving on the surface, for 15 minutes. Turn off heat but leave rice undisturbed to rest for another five minutes.
Alternatively, as Lit says, use a rice cooker. Same rule applies for quantities: twice the water by volume.
Boil kettle. Small pan on med heat on stove. Wash 1/2 cup rice under the cold tap in a seive. Melt 1 tsp butter in the pan and then pour in rice. Swirl pan around to coat the rice in the butter and heat for about 15 sec. Pour in 1 cup of water. Add salt to taste. Stir. Cover and turn heat down to lowest setting. Leave or 7.5 mins. Remove cover. Stir. Cover. Leave for another 7.5 mins. Eat.
Remember, it's only OCD if it bothers you.
Similar to my method. Except that I have CDO. It's like OCD but with the letters in the correct alphabetical order, as they should be.
Buy easy cook rice (no need to wash)
The Ken Hom method always works.
Bung rice in pan. Cover with enough water to submerge the rice (about an inch above the level of the rice). Boil until the water is reduced and the surface of the rice is pitted like a crater. Put a tight fitting lid on the pan, reduce temperature to the lowest option and cook for ~15 minutes. Lovely, fluffy steamed rice
http://www.channel4.com/programmes/sunday-brunch/articles/september/ken-homs-perfect-steamed-rice-recipe
Puffsta, do you have the feeling you've asked a "how long is a piece of string?" sort of question?
See you weds night then puffsta
If it comes out looking like string you aren't cooking rice, you're cooking spaghetti.
place in a pan of boiling water (no salt)
cover
boil over
reduce heat
boil for a bit longer
strain if necessary
serve
bin the burnt stuff
1 cup rice to 6 cups water in a pot much larger than the volume of rice and water (i use a pressure cooker pot) leave the lid off.
Bring to boil on highest temp available on hob (gas mark 6) then reduce to gas mark 3 (simmer).
around 8-10 minutes it should be done, drain the water by tipping rice into colander/sieve then place the colander/sieve back on top of the pot and cover with a clean tea towel. Leave to steam/stand for about 5 minutes, serve.
I put my secret in bold but this is definitely a question with infinite answers, the best basmati rice I've tried is amira superior aromatic.
Basmati rice is a bugger for me - One time it works the next its stale as f**k!
I just tried the tea towel method, very good result
I've got some of the brown stuff simmering at the moment. More importantly, I've cooked dahl for the first time ever and learnt how easy it is to make. Last night's curry night was a triumph, even if I say so myself. Gotta love leftovers.
Lamb and kale curry, red lentil dahl, brown basmati rice. Beer. Happy.
Nice, I was on the brown too - with jerk chicken and callaloo.
Callawho??
I'm on a roll. Dining with a bunch of ladies, there was also some leftover fig and blueberry pie with Madagascan vanilla cream.
Sorry Puffsta, I've hijacked your rice thread with food p0rn!
I always prefer to steam rice. Takes a bit longer but tastes much better and a nicer texture. Just a bit of water in the rice in a bowl and steam for about 20 mins. Perfect every time. Soak the rice first and its even better but not sure why.