The 9 Rules for Cooking Basmati Rice

Inspired by Pascale's very interesting post on the art of cooking pasta, we have prepared an article on the art of cooking rice, including Basmati. In India, on a daily basis, boiled rice with basic varieties is made. Luxury rice, such as Basmati, is reserved for festive meals and prepared pilaf.

Often, it is served boiled in France. But it really develops all its aromas when it is prepared pilaf. In India, boiling Basmati rice is like putting water in a good wine ... Not far from heresy!

Here are the secrets to making the most of good Basmati rice. The expected result is a cooked rice, whose grains are whole and stand out perfectly.

1. Measure the adequate amount of rice per person

If it is a main accompaniment, count 1 glass of 30 cl for 3-4 people. If you prepare a lot of small dishes in the logic of Indian thali, cook the same amount for 4-5 people.

2. Wash the basmati rice

Washing the rice aims to remove the starch that is around. Rid of its starch, rice does not stick to cooking. According to the authentic Indian method, it is washed in a large container, changing the water several times until it is transparent.

The express method: put the rice in a Chinese (and not in a colander whose holes would allow the grains to pass) and pass it under tap water until the running water is clear.

3. Take a thick and relatively large saucepan

If the bottom is fine, the rice will attach. If the pan is too small, you will end up with a thick rice that will not be easy to mix. Choose a cast iron casserole and make sure you have about 2 cm of rice in the bottom of the pan at the beginning of cooking: you can then mix the preparation without breaking the grains.

4. Brown the rice in a small amount of ghee

This stage exhales the fragrances of rice.

Heat a little ghee in the casserole (about ½ tbsp for a glass of rice). Coat the grains of ghee rice well and wait a few minutes for the rice grains to become a little translucent.

5. Add 2 volumes of hot water for 1 volume of rice

Ideally the water should be boiling when poured over basmati rice.

In fact, cold water would produce a thermal shock and the rice grains would break. In India, you always heat a pan of water in parallel with the first stages of rice. You can completely heat water in a kettle; the hot tap water is also very good.

6. Salt in the beginning of cooking

Salt just after pouring the water. Indeed, if you salt at the end of cooking, it would force you to really mix the rice. Which is incompatible with the obsession of the perfect grain?

7. Bake about 15 minutes over medium heat and covered

Wait until the water is absorbed by the rice, mixing once or twice with a wooden spoon to prevent the rice from catching. When all the water is absorbed by the rice, stop the fire: it is then all done.

8. Stop the fire and let it cover for 2 minutes

This allows the grains of rice to finish cooking quietly.

9. Serve immediately

Good rice does not support reheating.

Posted on May 12, 2018 at 05:23 PM