Steamed Basmati Rice
This is a fragrant, long-grain variety of rice often used in Indian recipes. Basmati can be cooked in the same way as other rice, in the ratio of two cups water to one cup rice. The recipe below helps to bring out the flavour of basmati.
Servings
4
400 g white basmati rice
600 ml water
1 tbsp butter (optional)
1–3 tsp salt
2 tsp lemon juice
Saffron (optional)
If adding saffron, soak it in a tablespoon or two of hot water for 10 minutes, and add the water and strands in with the lemon juice.
10 minutes
Rinse the rice in a sieve for 5–7 minutes under cold running water.
5–7 minutes
Add the water, rice, butter, and salt to a pot.
Bring to a rapid boil.
Mix in lemon juice and the saffron mixture if using.
Cover the pot tightly, reduce heat to minimum, and simmer for 8½ minutes.
8½ minutes
Taste the rice to check its texture. Cook for 1–5 minutes longer depending on how underdone it is.
1–5 minutes
Fluff with a fork and serve hot with your favorite recipe.