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Steamed Basmati Rice (Absorption Method) |
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Serves: 4
Print this Recipe
(Ooblae Chaval)
Category: Plain and Steamed Rice Dishes, Vegan
Makes 4 to 6 servings, or about 4 cups
This is another basic and popular way of making rice. With no additional flavors and seasonings, the celebrated flavors of basmati rice truly shine through--as do its nutrition content, because the nutrients are usually lost when the water is drained away, but here they are absorbed into the rice. It is important to soak the rice before cooking with this method to ensure fluffy, individuated grains.
1 1/4 cups basmati rice, sorted and washed in 3 to 4 changes of water
2 1/3 cups water
Cilantro sprig, for garnish (optional)
1. In a medium bowl, soak the rice in the water, about 30 minutes.
2. Put the rice and the water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice at all. Remove the pan from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, fluff lightly with a fork, and serve with a sprig of cilantro, if you like.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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