In the Indian subcontinent, the tradition is rather to make boiled rice from basic varieties for everyday use. While for more festive meals, we tend to prepare rice pilaf from more upscale varieties such as Basmati. Because good rice requires a good cooking method, discover the secrets that will allow you to get the most out of your Basmati rice! The expected result is perfectly cooked rice, with whole grains, standing out perfectly from each other.
Rule #1: Measure the Right Amount Of Rice
Count one glass of 30 cl (equivalent to 200g) for 3 or 4 people if you use it as a main accompaniment. If you want to cook lots of small dishes, cook the same quantity but rather for 4 or 5 people.
Rule #2: Wash the Rice
Washing the rice removes the starch: this is how it does not stick when cooked. According to the Indian method, washing the rice several times in a row in a container is advisable, making sure to change the water (until it becomes transparent). For a quicker method, you can put the rice in a strainer and run it under water until the flowing water runs clear.
Rule #3: Take a Thick-Bottomed and Rather Large Saucepan
With a thin pan bottom, the rice may stick. With a too-small pan, you risk ending up with a thick layer of rice, making it rather difficult to handle. This is why it is rather advisable to use a cast iron casserole dish. Remember to have about 2 cm of rice maximum at the bottom of the pan at the start of cooking: this will allow the preparation to be mixed without breaking the grains.
Rule #4: Brown the Rice in a Small Amount of Ghee
This step enhances the fragrance and flavour of the rice. Heat a little ghee in the casserole (about ½ case for one glass of rice). The rice grains should be coated in the ghee and become a bit translucent.
Rule #5: Add Two Volumes of Hot Water to 1 Volume of Rice
The water used to cook the rice should ideally be boiling when poured over the rice. This avoids a possible thermal shock produced by cold water, and the rice grains do not break. In India, the custom is to always heat a pot of water in parallel with the first stages of preparing the rice.
Rule #6: Salt at the Beginning of Cooking
Salt the preparation just after pouring the water because salting at the end of cooking would force you to mix the rice and therefore break the grains.
Rule #7: Cook for About 15 Minutes over Medium Heat and Cover.
Make sure to wait until the rice absorbs all the water. It is advisable to stir once or twice with a wooden spoon during cooking, to prevent the rice from sticking. Turn off the heat when all the water has evaporated. You will then obtain a slightly al dente rice.
Rule #8: Turn Off the Heat and Leave It Covered For 2 Minutes
This will allow the grains of rice to finish cooking slowly.
Rule #9: Serve Immediately
Be careful; good rice generally does not support reheating!
Visit the ADNOOR website to get the best quality basmati rice, nuts, seeds, and dried fruits. We have been the importers, exporters, wholesalers, distributors, and co-packers of various nuts and grains in Canada for the last 25 years.
