Basmati rice

Basmati rice

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

Perfect Basmati rice is fluffy and delicate. It has a wonderful fragrance that is reminiscent of an Indian meal, but, in reality, many southern regions use their own indigenous rice which is thicker, shorter and nuttier. The basic rule is one part rice to one and a half parts water, but the longer you soak it the less water it needs – the moisture from the soaked rice can amount to more than you think.

Ingredients

Quantity Ingredient
200g basmati rice, cleaned in several washes of water until the water runs clear
365ml water
1/2 teaspoon lemon juice, (optional)

Method

  1. Soak the rice in fresh, cold water for 30 minutes for long and fluffy grains.
  2. Drain and tip into a thick-bottomed pan for even cooking. Add the water and bring to a good boil. Add the lemon juice, if using, and give it a good stir. Cover tightly, turn the heat right down and cook for 7–8 minutes. Check after 7 minutes – the grains should be cooked, but if not, cover and test again after another minute.
  3. Turn off the heat and uncover. Allow any excess moisture to evaporate from the pan for 5 minutes, then fluff up with a fork and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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