Lorna Sass: Basic Basmati Rice

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Basic Basmati Rice

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 42

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup basmati rice

2 quarts water

1 teaspoon salt -- (optional)

 

Boiling basmati rice in a large amount of water and draining it just as it

becomes tender is a foolproof technique for achieving perfect results

every time. No more mushy rice sticking to the bottom of the pot.

 

Unlike boxed domestic white rice, basmati needs a thorough rinsing. Many

traditional cooks like to soak it for a half hour or so, but I don't find

it necessary. This technique also works well for jasmine rice.

 

Put the basmati in a large strainer set over a large bowl. Run water

through the strainer to fill the bowl. Swish the rice a few times

vigorously with your fingers and set aside to soak briefly.

 

Fill a large pot with the water and salt (if using) and bring to a rapid

boil over high heat. When the water is boiling, lift the strainer of rice

from the bowl and run cold water through it for about 10 seconds.

 

Stir the rice into the boiling water and cook until the rice is tender, 10

to 12 minutes. Stir occasionally, making sure that no rice is sticking to

the bottom of the pot. Drain thoroughly.

 

Serve immediately or - for drier, fluffier rice - return the rice to the

pot, cover, and let sit off the heat for 5 minutes. Fluff up before

serving.

 

Yield:

" 3 cups "

T(Cooking Time):

" 0:10 "

 

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Per serving: 617 Calories (kcal); 4g Total Fat; (5% calories from fat); 16g

Protein; 127g Carbohydrate; 0mg Cholesterol; 2309mg

Sodium

Food Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0