Follow these simple steps to make delicious fluffy rice every time.
There are just 4 steps to cooking perfect basmati rice every time: wash, brown, boil and steam.
Some years ago I found a really old Turkish cookbook which suggested browning the rice first in butter. This gives a wonderful nutty aroma, the grains are fluffy, and never stick together.
To start, it is important to use a saucepan with a lid which fits properly so you lose don’t too much steam.
Measure out the amount of rice: 1 serving is approximately 1/2 cup (see below for measurements).
1 cup of rice and 1 1/4 cups of water for 2 people
2 cups of rice and 2 1/2 cups of water for 4 people
3 cups of rice and 3 3/4 cups of water for 6 servings.
- Rinse the rice well, till the water is no longer cloudy (three times is normally sufficient), and drain. Boil the water in a kettle, or if using a stock, in a saucepan.
- In another saucepan, on medium heat, melt some butter and add the rice. Brown the rice on medium heat while stirring with a spoon till it is nicely toasted and the butter is absorbed.
- Add the boiling water/stock and salt, and stir once. Turn the heat down as low as possible, cover and cook for 10 minutes (until the water is absorbed).
- Once cooked, turn the heat off and keeping the lid on, allow to stand for a further 10 minutes.
Fluff with a fork and serve.
How to cook fluffy rice
Follow these simple steps to make delicious fluffy rice every time. There are just 4 steps to perfect rice every time: wash, brown, boil and steam.
- 1 tablespoon butter
- 2 cups basmati rice
- 2 1/2 cups freshly boiled water / hot stock
- salt to taste
Rinse the rice well. In a medium saucepan, on medium heat, melt the butter and add the rice. Gently sauté the rice till it browns and the butter is absorbed. Add the hot water/stock and salt and stir briefly, to mix. Cover and turn the heat down to low. Cook for 10 minutes (until the water is absorbed. Once cooked, turn off the heat and keeping the lid on, allow to stand for a further 10 minutes. Fluff with a fork and serve warm.
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