Basmati Rice
Basmati rice is a staple in Indian and Middle Eastern cuisine, known as a long-grain, aromatic rice variety. Its name comes from the Hindi word 'basmati,' meaning fragrant. Imagine the aroma of freshly cooked rice filling the kitchen, while the grains separate easily, remaining fluffy and perfectly tender. The correct cooking technique is crucial to achieving the perfect texture, and by following this recipe, you are guaranteed to succeed every time.
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Ingredients for this recipe
Servings: 4
300
g
Basmati rice
600
ml
Water
1
tsp
Salt
10
ml
Olive oil
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Preparation Steps
1
Thoroughly rinse the basmati rice in cold water until the water runs clear. This helps remove excess starch, ensuring the rice is fluffy.
2
Soak the rice in warm water for 20-30 minutes to help the grains elongate during cooking.
3
In a medium saucepan, bring 600 ml of water to a boil. Add a teaspoon of salt and a drizzle of olive oil.
4
Drain the soaked rice and gently add it to the boiling water. Stir once, then reduce the heat to low.
5
Cover the saucepan and cook the rice on low heat for 12-15 minutes, or until all the water is absorbed.
6
Once the rice is cooked, turn off the heat and let it rest, covered, for an additional 10 minutes to allow the grains to fully soften.
7
Before serving, gently fluff the rice with a fork to separate the grains.
