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Boiled Basmati Rice

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Serves three to four.

  • To learn more, read:
    Jasmine & Basmati Rice
  • by Jennifer Armentrout from Fine Cooking
    Issue 58

  • 1 cup basmati rice
  • Kosher salt (optional)

Wash the rice well by putting it in a bowl and covering it with cool water. Swish the rice around with your hand until the water gets cloudy. Drain and repeat until the water gets only slightly cloudy; usually it takes about three rinses. Drain the rice and transfer it to a large saucepan. Cover it with fresh, cool water by 1 to 2 inches and let soak for at least 30 minutes.

Put the pan over high heat and bring to a boil. Add salt to the water, if you like. When the water comes to a boil, start timing. At 3 minutes, fish out a few grains with a fork and taste them. Like pasta, they should be cooked through but still a little firm to the bite. If not, continue boiling and tasting every 30 seconds. It may take up to 5 minutes total to reach the right texture but be careful not to overcook or the rice will get mushy.

Drain the rice and put it back in the pan. Put the pan over very low heat, cover tightly, and cook for 5 minutes to allow the rice to absorb any residual water and get drier. Take the pan off the heat and let it sit, covered, for 3 minutes. Fluff the rice with a fork and serve.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 130; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 2; Monounsaturated Fat (g): 0; Carbohydrates (g): 29; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

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