Thursday, April 23, 2009

Basmati Rice

Rice is pretty much the staple carbo here in our house, so I've gotten pretty used to whipping up a batch. I've been told my method is wrong, but it works for me.

Twice as much water, plus a little, as the rice. Salt to taste.

Bring to a boil, turn it back to low low low. When the water is absorbed, cut the heat. Let it rest a bit, fluff and serve.

So what do I mean by "plus a little"? It's hard to quantify. When I started cooking at Jen's, I discovered she had a handy little plastic measuring cup that has something of a flute the last quarter of an inch. I fill with rice to the bottom of the flute, then flush full with water twice.

Plus a little. Yeah. Then there's my electric stove trick. Bring it to a boil on a heavy duty burner while you have the smallest one on the lowest setting. Move the pot when it comes to a boil. Obviously, gas is easier.

Often I soak the rice. Basically, if I know I'm making rice that night, I'll measure out the ingredients in the early afternoon. Occasionally I'll rinse it, but I've been getting the Trader Joe's 2lb bag of basmati rice these days and it doesn't seem to be as bad as the rice you get in that 20lb burlap bag at your local Indian grocer. Of course, it's harder to get fresh kari leaves or papadam at TJ's, so it's a push.

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