Title: Preparing Basmati Rice for Cooking
Categories: Rice Indian
Yield: 1 Serving

Here are a few reminders for cooking basmati rice: 1. A sprinkle of lemon or lime juice or a dab of ghee, butter or oil added during cooking helps the grains to remain separate and light.

2. Generally, 1 cup (95 g) of uncooked rice yields 2 3/4 - 3 cups (650-710 ml) of cooked rice. The ratio of water to rice varies not only with the type of rice used but also according to the degree of firmness desired. Brown rice absorbs more water than white rice.

3. Thick walls on your pot will help distribute the heat evenly throughout the rice, bringing all the grains to the same degree of tenderness. If your rice is cooking unevenly (perhaps the top layer is not cooked enough while the rest of the rice is tender), it is likely that your lid does not fit tightly enough. Try covering the pot with a tight sheet of aluminum foil, then replace the lid. Good-quality nonstick cookware is excellent for preventing rice from burning or scorching once the liquid is absorbed. A golden crust will form, but the rice will not burn if kept over low heat.

4. Once the lid has been placed on the rice, the heat must remain very low, just high enough to maintain a very gentle simmer. If you cannot achieve a sufficiently low setting from your burner, try cooking the rice in a well-covered, ovenproof dish in a preheated 325 degrees F (160 degree) oven for 25 minutes.

5. Never stir or otherwise disturb the rice while it is covered and steaming. Keep the rice well covered with a tight- fitting lid and let it cook undisturbed until all the water is absorbed and the rice is tender and fluffy. Removing the lid will allow precious steam to escape and make the rice cook unevenly.

6. Rice is at its best when prepared just before serving. Try to time your rice so that it has cooked and rested before fluffing. A rice pilaf or simple rice dish will remain piping hot for up to 20 minutes, provided you've used a heavy pot with a tight-fitting lid. If there is an unavoidable delay and the rice must sit before serving, transfer the entire dish into a wire-mesh strainer and set it over barely simmering water. Place a folded kitchen towel over the saucepan and replace the lid. This can save you from a disaster for up to an hour.

From "The Art of Indian Vegetarian Cooking". Format in Meal- Master by Karen Adler SPXB77A. By fatfree-request@fatfree.com on Jun 16, 1997

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