For Basmati use 1 measure rice to 1.5 measure liquid.
Wash Rice, until the water is clear.
Optional: Toast the rice in Ex Virgin Olive Oil – Adds a nice flavour
Bring liquid to a soft bubble boil
V Important- heat to low, tight-fitting lid on
Turn off heat. Do not remove lid. Do not stir. LET IT REST for 10 Mins
Its ready. Do not use a fork to separate. It will break the grain. Use a paddle, spatula etc.
Tips for no-fail basmati rice recipe
- Rinse basmati rice very well before cooking. Wash a few times (4 to 5) until the water runs clear. This will help remove starch from the surface of the grains. Starch is what makes cooked rice sticky and gummy, so for fluffy rice, it is important to remove the starch.
- Use the right amount of cooking liquid. The ratio of basmati rice to cooking liquid (water or broth) is 1 cup of rice to 1 ½ cups of liquid. Any more or less will affect the texture of the rice.
- Use a non-stick pot. To avoid any potential issues of rice sticking to the bottom of your pot, just use a non-stick pot.
- Toast the rice before adding water. I like to start by toasting the rice in extra virgin olive oil first, this is not traditional but a great way to elevate the flavor and play up the nuttiness of the rice.
- Add flavor. Season the rice well with Sea salt. And if you like to add more flavor, try adding cardamom pods or bay leaf (this is completely optional).
- Allow the rice to rest before serving. Once the rice is fully cooked, let it sit undisturbed for 5 minutes before fluffing with a fork. It is tempting to remove the lid and immediately serve, but I’ve found these few minutes of rest essential in cooking perfectly fluffy and tender rice
Iiquid it depends on the mood and style. Start with a good stock.
A common Indian way is 1 cin stick, 2 cloves garlic, some onion, turmeric, seeds etc.
Suggestions below are copied from various websites. They are just ideas.
Stir 1 – 2 Tbsp. toasted pine nuts and 1 – 2 Tbsp. dried currants or dried cranberries into the cooked rice. The textures and flavours contributed by these add-ons elevate the rice to a sophisticated side.
3. Japanese Rice
My family absolutely loves this rice dish with its varied textures and flavours. When the rice is cooked, stir in 1 Tbsp. rice vinegar, 1 cup shelled and steamed edamame, 1/4 cup thinly sliced scallions, and 1 tsp. toasted sesame seeds or sesame oil (stir in a tsp. of miso paste if you happen to have it.)
5. Herbed Rice
Stir into cooked rice, ¼ – ½ cup chopped fresh herbs such as parsley, scallions, basil, or cilantro. So simple and so delicious.
6. Rice with Peas and Onions
I love this one because it adds some extra vegetables into the meal without anyone even noticing. In a small skillet, sauté ½ diced yellow onion with 1 Tbsp. oil until it starts to brown. Mix in frozen or fresh peas and sauté the mixture for about 2 more minutes. Mix the onions and peas into already steamed rice. Season it with salt or soy sauce, if desired.
Latin American or Tex-Mex dish you are preparing. Cook the rice according to the package directions (cook it in light coconut milk, if desired). When cooked, stir in the juice of ½ lime, ½ cup fresh chopped cilantro, 1 Tbsp. olive oil, and 1/4 – 1/2 tsp. salt.
8. Caribbean Rice
You’ll practically feel the sand between your toes as you enjoy this rice that brings tropical flavours to your table with almost no effort. Cook the rice in light coconut milk with 1/2 tsp. ground allspice, 1/2 tsp. salt, 1/2 tsp. dried thyme (or stir in 1 tsp. fresh thyme after cooking), and 1/8 tsp. ground cloves.
9. Curry Rice
This flavorful rice makes a lovely side dish for any roasted or grilled meat or tofu dish you might serve. In a heavy saucepan with a tight-fitting lid, sauté ½ finely diced yellow onion in 1 Tbsp. oil over medium heat until the onions are lightly browned. Add the rice.