Brownbasmatiricebasicpreparation Recipes

HOW TO MAKE PERFECT BROWN BASMATI RICE

Steps:

• In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and ½ teaspoon salt.
• Bring to a boil.
• Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!)
• Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.

HOW TO COOK BASMATI RICE

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.

BROWN BASMATI RICE -- BASIC PREPARATION

Steps:

• First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
• Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
• Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
• When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
• If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!