|Nutritional Guidelines (per serving)|
|Servings: Serves two to three people|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you enjoy cooking basmati rice, you're not alone. It is common in many Indian meals. Learn how to cook basmati rice, so it gives off less starch. This method of cooking rice is great if you want to get rid of as much starch as possible. It is, however, a hit-and-miss method for the first few times you try it and requires that you pay attention to the rice as it cooks.
You'll need to pay attention, but the results will be worth it when you create less starchy rice. No more serving up clumpy basmati rice -- with this technique, you can enjoy the splendor of each grain without them sticking together.
- 1 cup basmati rice
- 4 cups water
- Salt to taste
Put the rice in a sieve, and thoroughly wash it under running water. You know it is washed well when the water runs clear. This not only cleans the rice but also removes some of the starch from it, so it never gets into the mixture.
Put the rice into a deep pot that can take at least three to four times the volume of the rice as the rice will sweep as it cooks.
Add the water and the salt, and then stir the mixture.
Set up to cook it on medium heat. When the water comes to a rolling boil, stir once, and reduce heat just a little. Cover the pan. Some people put aluminum foil under their lid to prevent steam from escaping; others add in a drop of vinegar and say that keeps the rice pieces separate, but that may affect taste.
In about five to seven minutes, use a slotted spoon to lift out a few grains of rice, so you can see how they are cooking. Test a grain of rice by smashing it between your thumb and index finger. The rice is cooked if it squashes up completely. If it is raw, the center of the grain will still be a little hard. If that is the case, cook the rice for a few more minutes and test it again.
If the rice is done, immediately remove it from the heat, and strain through a large sieve or a colander. Place the sieve or colander on top of a large empty bowl, and cover with a clean tea towel. Allow the rice to rest for about five minutes.
The rice is ready to eat when lots of the grains on the surface seem to stand up.
Use a fork to fluff up the rice, and serve it while it is still hot.