Classic Indian Basmati Rice Authentic Recipe For Fragrant And Fluffy Rice

How to Make Perfect Basmati Rice Recipe Little Spice Jar

WEBMar 12, 2024 · Allow the rice to soak for 30-45 minutes. During the last 15 minutes, bring the 8 cups of water to a boil in a 3-quart saucepan (or …

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1. RINSE AND SOAK: Place the rice in a mesh sieve. Rinse under cold running water for at least 2-3 minutes. When the water runs clear, place the rice in a medium bowl and fill the bowl up with cold water. You want there to be at least 3 cups of water for 1 cup of rice. Allow the rice to soak for 30-45 minutes. During the last 15 minutes, bring the 8 cups of water to a boil in a 3-quart saucepan (or larger.)
2. BOIL: When the water is boiling, lower the heat for just a second and add the salt and vinegar. Once the ingredients are added, kick the heat back up to medium-high. Drain the rice using a sieve. Add the rice to the boiling water and cook for 5-9 minutes. Check the rice every minute after the 5 minutes are up. You want it to be a hair underdone to your ideal preference. If you prefer softer rice, it’ll take you closer to 6-9 minutes. For a more al dente rice, aim for 4-6 minutes. Drain the rice in the same mesh sieve and do a quick rinse under cold running water. Let the rice drain while you prepare the saucepan.
3. STEAM: Make sure there’s no water remaining in the saucepan. Place the pan over medium heat and drizzle with oil. Add drained rice to the pot, cover with a tight-fitting lid and lower the heat to medium-low. Listen to the rice to see when it just starts to gently sizzle. That’s when you can lower the heat to the lowest setting and continue to steam the rice for 6 minutes. Turn off the heat and allow the rice to sit for 5 minutes before plating and serving.

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Perfect Basmati Rice Once Upon a Chef

WEBDec 5, 2013 · In a medium pot, combine the rice, water, butter, and salt. Bring to a boil. Cover the pot with a tight fitting lid and turn the heat …

1. Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
2. In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
3. Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.

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