Preparing Basmati Rice
Basmati Rice
India's long, needle-shaped basmati rice requires careful handling to prevent breaking the fragile grains and to produce fluffy results.
- Always wash basmati rice to remove surface starch and any processing debris. To do it the Indian way, fill a large bowl with cold water and add the rice. Stir gently with your hand in one direction. The water will turn cloudy. Carefully pour off the cloudy water, add fresh water, and repeat until the water is no longer cloudy—probably at least six times.
- For best results, soak basmati rice for at least 30 minutes or up to 2 hours in cold water. Traditionally, the rice is cooked in this soaking water so use the appropriate measured amount. The rice will absorb some moisture and will be less likely to break when cooked. How much water? Jeffrey Alford and Naomi Duguid, authors of Seductions of Rice (Artisan, 1998), recommend 1¼ times the volume of rice (for 2 cups rice, 2½ cups water). Bring the rice and its soaking water to a boil, stir, cover, and reduce heat to low. Cook for 15 minutes, then set aside to rest for 10 minutes.