Proper way to make Basmati rice?!
Proper way to make Basmati rice?
I love to cook, but I was wondering if anyone has a good idea for rinsing rice? It says to rinse in 2-3 changes of water. Does anyone have any suggestions? And a strainer is out because it goes right through the holes. Is there a proven method that I just don't know about?
Answers:
How To Cook Basmati Rice
Instructions
Somebody asked about cooking basmatti rice so it isn't sticky. I use a
method that results in perfect rice every time. I cook it in a non-stick
pot on the stove, not in a rice cooker:
First, be sure to rinse the rice with cold water until most of the starch
is removed and the water pours off pretty clear. Then, add enough water to
cover the rice and boil for about 7 minutes. Test the rice by biting into a
few grains...it should be firm, but not crunchy. Be sure not to over-cook
the rice at this stage (it's better to have it a little under-cooked).
Drain in a colander and rinse the rice with about 2-3 cups fresh water.
Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that's delicious
(eat this first so it doesn't get soggy!)
Source(s):
http://recipes.chef2chef.net/recipe-arch...
Wok Flashed Salt and Pepper Shrimp with Lemon Basmati Rice Copyright, 1998, Ming Tsai, All Rights Reserved
Show: East Meets West With Ming Tsai
Episode: Shrimp--To Tease and To Satisfy
Lemon Basmati Rice:
4 scallions, white part only, finely chopped
1 tablespoon canola oil
2 cups basmati rice, washed until water is clear
2 large slices ginger
2 lemons, zested
1 lemon, juiced
1 teaspoon salt
Pinch ground white peppercorn
2 1/2 cups chicken stock, can substitute water
Wok Flashed Salt and Pepper Shrimp:
1 1/2 pounds large shrimps (U-15s), deveined, shell on
1/2 tablespoon ground black peppercorns
1 teaspoon ground white peppercorns
1/2 teaspoon ground Szechwan peppercorns
1 tablespoon fleur de sel
1/2 cup cornstarch
4 scallions, green part only finely chopped, white part reserved
1/4 cup canola oil
In a saucepan, saute white parts of the scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper, and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on.
Soak shrimp in salty cold water for 20 minutes and rinse thoroughly.
In a large bowl, mix peppercorns, salt, and cornstarch. Dredge shrimp in mixture.
In a very hot wok, add oil and fry the shrimp quickly. Add the green parts of the scallions. Cook until shrimp are pink, 3 to 5 minutes.
ok im a 15 yr old indian guy..and i asked my mum this...this is how she does it .i think!
1. take a pot or u know a bowl or something.
2/ put rice in it
3. fill th pot/bowl with water and start rinsing it with ur hand inside the pot and ull c the impurities just lift up...take out the water where u c th impurities not letting the rice come out!! and repeat...until no impurities lift up..hope this helps :-)
I soak the basmati for about 15 minutes in water, it doesnt have to be hot either. Then rinse it about 2 or 3 times, heres the thing, dont put as much water for normal rice put a little less. then when it boils and you turn it down put a plastic bag between the lid and the pot. It seals the steam in and the rice cooks FAST! add butter or olive oil it keeps it from sticking together or becoming mush
First, measure your rice. For Basmati, you want to use one part rice to two parts cooking liquid. For example, you'd use two cups of water to cook one cup of rice.
Then, pour the rice into a bowl, and cover it with water. Stir the rice to dislodge any particulate matter. Drain the water from the rice. Repeat the process 2-3 times, then cook as normal.
If your rice is going through your strainer you could place a clean coffee filter inside your strainer and strain your rice through it. That way the rice won't go through the holes. I always measure my water 1/4 cup less than what the recipe calls for because that ensures that the rice is fluffy and grains are separate and not mushy or gummy.