White Basmati Rice Recipe
Blog: cookingwithnelo.com
Servings: 4
Ingredients
- 2 cups (400 g) white basmati rice - rinsed, soaked for 30 mins, then drained (Note A)
- 3 cups (700 ml) water
- 2 tablespoons cooking oil
- 2 teaspoons salt - regular white/table salt
Instructions
- Combine 3 cups water with oil and salt in a pot. Cover and bring to a boil over high heat. Once boiling, add the drained white basmati rice. Give a quick mix.
- Partially cover the pot with lid and let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye. At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
- Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam for 10 minutes. DO NOT remove the lid. No peeking, no stirring.
- Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 10 minutes so it finishes cooking in residual heat.
- After the resting time, remove the lid, plate the rice using a flat, wide utensil like a rice paddle, and enjoy.
Notes
Note A: Basmati Rice – Soaking the rice gives it a noticeably better texture, but if you're unable to do so, let the rice rest for 20 minutes, instead of 10, at the very end of cooking. Don't forget to rinse the uncooked rice, as it's important to get rid of the excess surface starch. For best results, use extra-long grain, aged basmati.