How to Cook Basmati Rice
When purchasing basmati rice, please make sure you opt for the type that's ivory-colored instead of entirely white. This proves that the rice has been aged for a certain period of time - and meaning tastier rice ;)
Servings: 4 servings
Rinse: Use a strainer, rinse the rice under cold and clear running water for 2 minutes. You don't need to rinse the rice until the water turns completely clear, it's totally normal if the water’s still cloudy.
Soak: Transfer the properly rinsed basmati rice into a large bowl, let it soak in cold water for at least half an hour. As mentioned above, this helps the grains expand and become fluffy later; plus, reduces the cooking time for you.
Drain the rice after the presoak is done.
Transfer the basmati rice to a boiling pot (that comes with a fitting lid). Add a few pinches of salt and pour water over. Swish it around so the salt is well-dissolved.
Bring the pot to a simmer, over medium-high heat. Then, cover the pot with the lid tightly to prevent evaporation, so that the rice absorbs all the liquid and no steam will escape.
When the water starts to boil once again, reduce the heat to low and let the rice cooked for another 15 minutes.
Turn off the heat but still keep the lid on. Let the rice sit still for 15 minutes to steam.
Remove the lid and start to fluff the rice over (using a spatula or a big pair of chopsticks) before bringing to serve.
Serving: 1serving | Calories: 338kcal | Carbohydrates: 74g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Calcium: 32mg | Iron: 0.7mg