India Menu
How to cook Basmati Rice
Be wary of deception in the marketplace. Jasmine Rice from Thailand is often sold as Basmati or Indonesian Basmati. The two varieties of rice have a similar special aroma, but their textures are different. Be sure that the Basmati Rice you buy is imported from India, Pakistan, or Bangladesh. Otherwise, it may not be the real thing.
- 1 cup Basmati Rice
- 2 cups Water
- ½ teaspoon Salt
Basmati Rice cooks faster than most other varieties of rice. It only requires 15 minutes of simmering. Add salt to water and bring to a boil. Slowly sprinkle in the rice, stirring continuously. You want the entire surface of every grain to come in contact with the boiling water so it won’t come out sticky. Once you’ve finished adding the rice, allow the water to return to a boil before covering it. Turn the heat down very low and let the rice simmer for 15 minutes.
Lifting the lid while the rice is cooking can make it gummy. You should listen to the sound the rice makes while it cooks. Is the sound wet and bubbly? Or is it dry and crackly? When the rice sounds dry, remove it from the heat and allow it to sit with the lid on (no peeking, or it will get gummy) for at least 10 minutes. The rice is now ready to serve.
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