HOW TO COOK BASMATI RICE
Learn how to cook basmati rice on the stove. It is a very easy recipe and this method produces perfect basmati rice every time.
Provided by Kristen Stevens
Categories Side Dish
Time 17m
Number Of Ingredients 2
Steps:
- Add the rice and cold water to a medium-sized pot over high heat. Bring the pot to a boil then immediately cover the pot and reduce the heat to low.
- Simmer the rice (no peeking!) for 12 minutes.
- Remove the rice from the heat and let it rest, covered, for 10 minutes.
- Use a fork or spoon to gently fluff the rice before serving.
Nutrition Facts : ServingSize 1 serving = ¾ cup, Calories 169 kcal, Sugar 1 g, Sodium 7 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 1 g, Protein 3 g, UnsaturatedFat 2 g
BASMATI RICE
How to make basmati rice as good as the restaurants
Provided by Steve Thomas-Patel
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Rinse the rice thoroughly with water to remove any excess starch.
- Soak the rice with plenty of water for 30 minutes. You can do this in a separate bowl or the pot you are going to cook the rice in.
- Drain the water.
- Add the soaked rice to the pot. Add 2 cups water, salt to taste and a splash of oil. The oil will help prevent the water from boiling over which is caused by the starch in the rice, and some people say it also adds flavor.
- Bring to a boil under medium-high heat, uncovered.
- When it starts boiling, cover and lower the heat to low. Cook for 15 minutes.
- After fifteen minutes, take the lid off. If there is any excess water, allow it to boil off. Fluff with a fork, you are done.
Nutrition Facts : Cholesterol 2 mg, Calories 120 kcal, Carbohydrate 25 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
BEST FLUFFY BASMATI RICE EVER
What is so difficult about cooking rice, one might say! I have got a fool-proof microwave rice recipe to make the perfect fluffy rice each time.
Provided by kukskitchen
Time 20m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Add all the ingredients in a microwavable pot and cook for 20 minutes on full power.
- Once the 20 minutes is over use a fork to fluff up your rice.
- For best results cover with a tight lid and stand for a further 5 mts.
- Best served ASAP.
- If you are using it after it has been cooled down or been in refrigerator, add a sprinkle of water before microwaving again.
- For best results, wash ur rice in running tap water prior to cooking to remove extra starch
- Flavour up ur rice with anything at all - left over chick pea curry, masala of egg masala, some frozen veg( plus more salt), or anything that u might fancy.
- Watch this blog at www.kukskitchen.blogspot.co.uk for more easy rice based recipes.
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
PERFECT, QUICK AND EASY BASMATI RICE
You'll never want to spend the money on a rice cooker after trying this recipe. It is so easy I never thought it would work. But it makes perfect, fluffy Basmati (or Jasmine or long grain white rice). You cook the rice like you would pasta. Yea, it's that simple.
Provided by GarlicFingers
Categories White Rice
Time 20m
Yield 3 Cups, 3 serving(s)
Number Of Ingredients 3
Steps:
- In a large saucepan, bring water to a boil.
- Add rice (and salt, if using) and stir. Bring back to a boil.
- Once boiling, reduce to a simmer and cook for 10 minutes partially covered, stirring once.
- Drain water well and place back into warm pan, Cover and let sit OFF HEAT until ready to serve. I wait at least 10 minutes.
- Fluff with a fork and serve.
- If using an electric stove, you may need to use 2 burners to reduce the heat to a simmer more quickly (one for high temperature, one for medium-low or low).
- Makes plain, fluffy rice. Adjust seasonings as you wish. (Salt, chicken stock, saffron, raisins, almonds etc.).
- Times are for 10 minute cook and 10 minute rest.
SIMPLE BASMATI RICE
Provided by Aarti Sequeira
Time 55m
Yield about 4 cups
Number Of Ingredients 3
Steps:
- This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
- Fill up the bowl 1 more time and let the rice soak for 30 minutes.
- At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
- Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
- At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!
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PERFECT BASMATI RICE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine IndianCategory Vegetables & SidesServings 4Total Time 25 mins
- Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
- In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
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- Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming.
HOW TO COOK BASMATI RICE - MY WEEKEND KITCHEN
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3.5/5 (2)Total Time 30 minsCategory Main CourseCalories 179 per serving
- Take the rice in a big bowl and fill it with regular water. As you swirl your hand through the rice and water, the water will go cloudy with all the rice starch.
- Drain the water through a sieve and repeat washing the rice until the water runs clear. This usually takes 3-4 changes of water.
- In a pot, bring 2 cups of water to boil. Reduce the heat to low. Drain the rice and add to the water. Add ghee, salt, and cloves. Give everything a mix. Close and cook on the lowest heat for 15-20 minutes till all the water has been absorbed by the rice and the rice is cooked through.
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- 1. Rinse the rice using a fine-mesh sieve or strainer and cold running water. You can also try an alternative to this rinsing method: measure the rice into a heavy bottom pot and cover with cold running water. Stir, drain, and repeat.
- 4. Immediately turn down boiling water to a low simmer and let simmer, covered and undisturbed, for 15 minutes.
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3 WAYS TO COOK BASMATI RICE - WIKIHOW
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Estimated Reading Time 8 minsViews 419K
- Soaking the Rice First Download Article Pour one cup of rice into a bowl. Use a measuring cup when dumping your rice into a bowl.
- Cooking Rice on the Stove Download Article Add 1 3/4th cups of water inside of a deep saucepan or pot. If you are using 1 cup of rice, use anywhere from 1 ½ to 2 cups of water.
- Cooking Rice in the Microwave Download Article Fill a bowl with a 1:2 ratio of rice and water. In a single, microwaveable bowl, add one cup of rice, and two cups of water.
HOW TO MAKE TURKISH RICE - RECIPE - A KITCHEN IN ISTANBUL
From vidarbergum.com
5/5 (2)Servings 4Cuisine Turkish FoodCategory Vegetarian
- Rinse the rice in several changes of fresh water until the water no longer immediately becomes very cloudy (see text above). Drain.
- Add the olive oil or butter to a pot set over medium/low heat. Add the pasta. Fry until light brown, stirring regularly. Add the rice and ½ tsp salt. Add the water. Put a lid on, bring to the boil and turn the heat down to low. Leave to cook for 12 minutes.
- Take off the heat and leave (without taking the lid off) for 20-30 minutes, or as long as you can bear to wait. For a buttery rice, quickly add 1 Tbsp butter as you take the rice off the heat, closing the lid immediately to ensure as little steam as possible escapes.
- When ready to eat, fluff the rice up with a fork, adding more salt if necessary. For a more buttery flavour, mix in another tablespoon of butter just prior to serving.
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