Steamed or boiled rice

Steamed or boiled rice

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Steamed rice, especially steamed basmati rice, is the best complement for most curries. It is the everyday rice eaten in most Indian homes. North Indians prefer bread or biryanis and fried rice preparations. But while steamed rice is popular throughout India, it is deemed an insult to offer it to guests or serve it on festive occasions – it shows that the host did not take the trouble to serve something more elaborate.

Ingredients

Quantity Ingredient
200g basmati rice or other long-grain rice, washed and drained

Method

  1. To steam the rice, put it in a shallow heavy-based saucepan. Pour in 375 ml water, stir and bring to a boil over a medium heat. Reduce the heat to low, cover and cook for about 20 minutes. Do not uncover or stir during the cooking time; this ensures that the rice cooks evenly and does not break up. Remove from the heat and, still covered, leave to rest for 10 minutes before serving. (This allows the rice grains to plump up to their maximum length.)
  2. The rice can also be cooked by the boiling method. Put the rice and 1 litre water in a large saucepan. Bring to a boil over a high heat, then reduce the heat to medium and cook uncovered for about 20 minutes, or until the rice is soft. Drain in a sieve but do not rinse in cold water.
  3. The best steamed or boiled rice should be firm to the touch and al dente, not mushy.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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