method
So, this is my goto method for making perfectly cooked Basmati Rice with every grain of rice separated from the other.
The main thing you need is a pan with a tight-fitting lid, you can get rice pans that are specific to the purpose of cooking rice — the lids have a rubber seal that makes them completely airtight, but, as long as you have a pan with a reasonably tight-fitting lid, you'll be fine — that's all I use, nothing special here!
So, first of all:
Wash the rice thoroughly
- Get a medium-sized pan add your cup of rice
- Fill with cold water - at least double the amount of rice
- Stir with your fingers until the water is a milky colour
- Now drain through a sieve
- Rinse the rice again as above
- Repeat until the water is clear - or near as damn it!
To cook the rice
- Add your measured rice & two cups of water & salt
- Bring to the boil covered with a lid
- Soon as it is boiling turn the ring off completely leave alone
- After 20 minutes check all the water has gone
- Run cold water into the pan & drain into a sieve
- Rinse with more cold water leave to drain
- Check the seasoning & add salt if required
- Set into the fridge if not using immediately
- Soon as it is dry set into a serving dish & heat in the microwave for 4 minutes
You should have perfectly separated individual grains of rice.
