Drainage Method for Cooking Basmati Rice
Precise Measurements Mean Perfectly Cooked Rice Everyt ime
Jan 29, 2009
There's a fine line between perfectly fluffy rice and an inedible pudding-like mess. Even experienced cooks take time to perfect the art so a little practise and the right measurements will give you a good foot to start on.
The word basmati means 'queen of fragrance' and certainly lives up to its reputation as the kitchen is filled with its nutty perfume when cooking. Generally sourced from the Himalayan foothills, it is also grown in Pakistan and the states of Punjab and Haryana. It is easily available in Indian and Middle Eastern grocery stores.
Serves 4
Ingredients:
- 400g rice
- 4 litres water
- 2-3 tbs lemon juice
- salt to taste
Pre-cooking
Wash the rice under cold running water a couple of times (at least thrice) until the water runs clear. This helps remove the extra starch. Soak it for about ten to 15 minutes before cooking, as this ensures that the rice cooks uniformly.
Cooking method
Bring the four litres of water to the boil. Now add the lemon juice, salt and the rice. Lemon juice helps wash away the extra starch and bleaches the rice, giving it a fresher appearance. Stir the rice gently to ensure the salt and lemon juice is evenly distributed.
The rice should simmer gently so drop the heat if it is still boiling. Do not stir the rice while cooking as it will break the grains.
To check if the rice is cooked, press two grains between your thumb and forefinger. It should mash smoothly and if there are any hard granules the rice needs to be cooked some more. Once cooked, drain the rice in a colander. Before serving, use a fork gently to fluff up the rice and ensure the grains are well separated.
Flavouring rice
For an extra zing of flavour, you can add dry spices like cloves, cinnamon, cardamom or bay leaves to the water while it is boiling. This is generally done when making the Indian speciality, biryani. Just make sure you pick out the spices before serving.
Once cooked, the rice can also be tossed with freshly cut herbs like coriander or mint, caramelised onions, saffron or rose water. For special occasions in India, the rice is sometimes dressed with toasted nuts like cashews and dried fruits like sultanas and raisins as well.
Serving
Plain white rice goes best with coconut-based Indian curries or a simple dhal (pureed lentils) accompanied by a side dish of vegetables.
However, if flavoured using herbs, dried fruit or caramelised onions, it also makes a nice side to roasted meats, stir-fried tofu or grilled vegetables.
