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How to cook basmati rice - from the nice people at Tilda


http://www.tilda.com/our-rice/cooking-basmati-rice

basmati rice

My preferred method is the rice cooker, but if not, then the covered pan method:

Covered Pan Method

Covered Pan (or absorption) is where the rice is cooked with a measured amount of water in a covered pan. The rice absorbs the water completely and is not drained. Place 250g/300ml (for 4 servings) of rice in a medium pan. Measure in cold water (1 measure dry rice : 2 measures water). The water to rice ratio can be altered to obtain the required rice texture. Add to 1 teaspoon salt (optional). Bring to the boil, stir then cover and turn the heat to ‘low’. Cooking time depends on the grain, so check with the chart below. Do not lift the lid to peek. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. The surface of the rice will have small holes in it, this is quite normal and it should be fluffed with a fork before serving, a knob of butter can be added if desired.If you are really into rice - this is an amazing book: http://www.amazon.com/Seductions-Rice-Jeffrey-Alford/dp/1579652344

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