Sunday, February 26, 2023

Perfect Basmati Rice

Adapted from Made in India by Meera Sodha
Whenever I want plain perfectly-cooked rice, this is the recipe I use. I order my basmati rice from Kalustyan’s and buy Super Quality Basmati Rice Dehraduni/Indian White Extra-Long Grain in 10-pound bags.
For this dish I use an All-Clad 3-quart saucier, which, unfortunately, has been discontinued. I think a 3-quart covered sauté pan would work well. Meera Sodha uses a skillet with a lid. Whatever pot you use, it needs to have a lid. 
Mason Cash Cane Collection bowls are my favorite, and I have a nice selection in different sizes. They are no longer made in England, but except for the Batter Bowl, as of now they are made in Portugal. I have found that Everything Kitchens consistently has the best selections that I've seen.   
Perfect Basmati Rice
I know you don't use liquid measuring tools for dry ingredients, but in this case, since the instructions call for a ratio of rice (1) to water (1-1/2), I use a 2-cup Pyrex measuring cup to measure both ingredients (not at the same time).
I use a stainless steel rice washing bowl and bless the day I discovered such a thing exits.  I put the rice in the rice washing bowl, rinse it till the water runs clear, and place the rice washing bowl into a Mason Cash Cane Size 24 bowl, fill it with cool water until the rice is covered, and let it sit for at least 20 minutes. When it's time to drain the rice, the rice washing bowl tips easily, and the water runs out. This turns what could be a bit of a pain into an easy step. 
You can of course do the same thing with a strainer in a bowl provided the holes are small enough not to let the rice through.   
For 4
1 cup of basmati rice
1-1/2 cups of just-boiled water
2 tablespoons neutral oil (I use cold-pressed grapeseed)
¾ teaspoon salt
Wash the rice in cold water until the water runs clear. Let the rice soak in a bowl of cold water for at least 20 minutes. Drain.
Put the oil into a wide-bottomed, lidded shallow pan and turn the heat to medium. Add the drained rice stirring a couple of times to coat each grain in the warmed oil.
Pour in the boiling water, add the salt, stir once, and bring the rice to a boil, then put the lid on, and immediately turn the heat down to a simmer. Let it cook for 10 minutes without lifting the lid.
When the 10 minutes is up, turn the heat off, and let the rice rest for another 10 minutes. Before serving, fluff the rice with a fork.  
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