Basmati Rice is grown in the North Indian region and is the most prestigious rice of India. Steamed Basmati Rice is the simplest form of rice preparation, where rice is boiled till soft.
|Preparation Time:||30 minutes|
|Basmati Rice||1 cup|
|Ghee (clarified butter)||1 tsp|
- Wash rice thoroughly until the water is clear.
- Pour it in a sauce pan. Add water and cloves and soak it for 1 hour.
- Cook it till it start boiling.
- Reduce heat and cover it. Stir occasionally and add ghee. Wait till all the water dries up (about 15 minutes).
- Turn off heat. Steamed Basmati Rice is ready. Serve it hot with any dal.
- For best results always soak rice for at least one hour but it’s not necessary if you are in a hurry.
- Adding ghee helps in keeping the rice grains separate.
Steamed Basmati Rice
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2 thoughts on “Steamed Basmati Rice”
Wash gently until the water is pretty clear.
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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