Sometimes the simplest things stump me. For years, rice was my nemesis. Too sticky, too wet, too mushy. The alternative? Burnt. I couldn't even make Uncle Ben's turn out right. As with my bitter green tea fiasco, when faced with continued failure, I simply stopped trying.
Many of you are wondering why I didn't just get a rice cooker. First, it was years ago when I was a very broke student. Second, see my policy on one-note kitchen gadgets.
Fortunately, I'm inquisitive. One of our local Indian restaurants made rice that smelled like heaven and tasted better. I grilled the owner. What kind of rice is this? Basmati. Where do you get it? Asian stores. How do you make it? He seemed amused by my intense curiosity and gave me the secret to perfect basmati rice. I pass this secret onto you.
The quantities aren't important. The ratio is. For every 1 cup of rice, use 1 1/2 cups of water. That's it. Well, almost. Frying releases more flavour and you have to keep your nose out of the pot, but otherwise, it's dead simple and foolproof -- providing you can do the math.
Perfect Basmati Rice
Printable recipe
Ingredients
- oil
- 1 part basmati rice
- 1 1/2 parts water
- Heat a little oil in a sauce pan that has a lid.
- Fry the rice for a few minutes in the oil over medium heat. The oil will initially turn the grains translucent. Fry until most of them turn opaque again. Do not brown the rice.
- Add the water and stir.
- Put the lid on the pot.
- Turn the heat to low, set the timer for 15 minutes and leave the room.
- Do not, repeat, do not lift the lid. Don't peek to see how it's coming along. Just leave it be.
- When the timer goes, remove the pot from the heat. Give the rice a quick stir and put the lid back on. Let it sit another 3 minutes.
- Serve with pride.
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4 comments:
Intriguing. I've never had problems cooking rice. Brown rice, white rice, wild rice, basmati, jasmine scented rice...the latter being something I've developed an infatuation with, especially when mixed with coconut milk, currants, green onions...
Now i have a confession to make. I know how you are about small appliances, and I'm normally that way. However, we have one of those George Foreman grills with five different plates, and we use it a lot--and love it. (it was a gift). BUT, the big bad new delight in my kitchen is the black, shiny, Kitchenaid artisan mixer. I've wanted one for ages. My sister got one for her birthday (at my suggestion to her husband)...and he probably paid four hundred bucks plus for it. I paid zip. Nada. Got it by cashing in my credit union choice rewards points. Made my fabulous flourless chocolate cake with it the other night...perfection in a pan! I haven't played with it a lot yet, because I've been busy with deadlines, but I can now turf the obnoxious portable mixer that I've had for several years that has been a headache. for so long.
I believe my rice problem was two-fold. One: I bought cheap, starchy student-priced rice. Two: I keep lifting the lid to see how it was coming, thus releasing the steam. The combination was truly inedible. Since I learned about basmati, I've rarely had a problem. That said, I messed up a batch last week by doubling the water. That's what I get for multi-tasking.
I had a Hamilton grill and hated it. Maybe George has perfected the indoor grill, but I'm leery of them. My philosophy is, if you use it then it's not a waste of money or space at almost any price. If you don't use it, then even free is too expensive (in kitchen real estate terms).
I purchased a Jenair standing mixer in a moment of weakness and blogged about it.
http://christie-corner.blogspot.com/2006/11/eating-crow.html
It comes out once a year and earns its keep with the Christmas baking blitz. My kitchen's just too small for it to be a permanent counter fixture and I'm too scrawny to haul it in and out of the basement (no cupboard space big enough upstairs). I'm jealous of your mixer, but even more so of your space. Cook something decadent for me!
I know anything I've read about Basmati rice requires you to rinse it first. I typically put it in a strainer and strain it off twice until the water draining off becomes clear. I'm going to try your method tonight and see where it gets me.
Confession time, James. I never wash my rice. I know, I know. I should. But I never do and it comes out fine using the method described in the post.
Let me know how the method works for you.
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