Steamed Basmati Rice

Steamed Rice

March 31, 2010

2 thoughts on “Steamed Basmati Rice

  1. About washing, how many times do you rinse Basmati rice? For Japanese rice, I swirl the rice and water gently for a minute, pour the water out, and repeat until the water is fairly clear (usually about 3 or 4 times). On the other hand, with Thai (perfumed) rice, I rinse only once without swirling much, or else the nice scent is lost. I haven’t got any experience with Basmati.

    I like the instruction to add a tbsp of ghee just after the water’s absorbed. This probably improves the consistency and avoids clumping and stickiness. Another neutral oil like colza or soy oil would probably be ok too, but olive oil might compete with the food flavors too much.

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