For people that are not fortunate enough to be blessed with high-octane culinary skill, the thought of how to cook Basmati rice is sure to be met with an ominous mix of ignorance and trepidation. And matters are exacerbated by the fact that it invariably happens to be the most suited accompaniment for all cuisines in which rice rules the roost.
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Contrary to popular belief, cooking this supreme quality rice is certainly not a Himalayan task. So without obfuscating any further, here are the secrets that you always craved for but didn't know whom to ask:
- The grains of this kind of rice are long and lengthen further during the cooking process. And of course, they taste heavenly.
- Since the starch content is relatively high, the grains have to be rinsed in cold water several times before the cooking process. Soaking in fresh cold water for about 30 minutes after the washing process is considered ideal.
- Drain the water completely before putting the grains in a medium saucepan.
- Measure the water used to cook the rice. A 2:1 ratio (2 cups of water for 1 cup of rice) is sure to keep you afloat.
- Add a pinch of salt along with the rice and water and cover with a tight-fitting lid. Just in case the lid is not tight enough, cover the saucepan with an aluminum foil before placing the lid.
- Cook the rice till the solution boils. Thereafter, reduce the heat and allow it to simmer for about 10 minutes before turning off the heat.
- Do not stir the rice during the cooking process, which generally takes about 30-45 minutes.
- On completion of the cooking process, allow the rice to stand in the saucepan for about 5 minutes before inspecting the contents. Fluff with a fork when the process comes to a fragrant end.
- Ideally, all the water should have been absorbed by the rice. In case the rice turns out to be a wee bit too soft, reduce the quantity of water the next time. The opposite holds true in case the rice seems hard.
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