Steamed rice

Steamed rice

By
From
The Curry Guy
Serves
4

Never fill your pan more than one-third full or the rice will not cook correctly. If making a larger batch, remember the uncooked rice-to-water volume (not weight) ratio is always 1 measure of rice to 1½ water.

Ingredients

Quantity Ingredient
370g basmati rice
750ml cold water
pinch salt
1 tablespoon ghee or butter

Method

  1. Put the uncooked rice in a large bowl and cover with cold water. Swirl the water around with your hands; it will become milky from the rice starch. Pour the water out and add fresh water and repeat until the water is almost clear. About five times should do the job.
  2. Leave the rice to soak in the last batch of fresh water for about 30 minutes, then drain.
  3. Place the rice, water, salt and ghee or butter in a saucepan. Cover with a tight-fitting lid and bring to a boil over a high heat. As soon as the water boils, remove from the heat and let it sit, lid on, for 40 minutes. Don’t remove the lid. After 40 minutes, your rice will be perfectly done. Using a fork or chopstick, separate the rice grains, stirring very slowly. Basmati rice has a tendency to turn to mush if stirred too vigorously.

Tip:

  • Plan on 185g basmati rice for every 2 people.

Note:

  • It’s important not to keep rice warm for over an hour, and always reheat cooked rice fully before use.
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