The most common types of rice on the Indian subcontinent are long grain, and one of the most prized is the very fragrant basmati rice from the Himalayan foothills. Rice is cooked in different ways, depending on who is cooking it and what they intend to do with it: it might be boiled/steamed, as in this recipe, or cooked in ample boiling water (like pasta) or a rice cooker.
- Yield: 6 cups cooked
- 3 cups Basmati Rice, rinsed in cold water and drained well
- 4 cups Cold Water
- After rinsing the rice with cold water, place it in a colander to drain off excess water.
- Combine the rice with the water in a small pot, and allow it to soak for at least 45 minutes before cooking it (this allows the rice to start to absorb water, and it will cook more evenly and quickly as a result).
- Place the pot on the stove and bring the mixture to a boil over high heat; once it comes to a boil, reduce the heat to a low flame and cover the pot with a very tight-fitting lid (use foil crimped on the rim of the pot if you don’t have a good lid).
- Cook covered and over a very low flame (the lid should not be forced off by steam) for 12 minutes; turn the heat off but leave the lid on.
- Leave the pot covered for another 10 minutes, off of the heat (this will allow the steam to finish cooking the rice), and then uncover and fluff with a fork.