ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basmati Rice

Photo: Thomas J. Story
Total time 1 hr
Yield Serves 4-6
This excellent method produces long, fluffy grains that don't clump together. It's from Meeru Dhalwala, owner of Shanik restaurant in Seattle and co-owner of Vij's and Rangoli in Vancouver.

Ingredients

How to Make It

  1. Rinse rice in a colander to remove starch. Pour into a wide heavy pot. "Rice needs room to expand, otherwise it can be goopy and sticky," says Dhalwala. Pour in 2 2/3 cups cold water and let soak 20 minutes.

  2. Bring rice and its soaking water to a vigorous boil, uncovered. Add ghee and salt. Stir rice and reduce heat to low. Let simmer 5 minutes, partly covered: "If you cover it completely now, the starches will bubble over and make a mess of your stove and pot," Dhalwala says.

  3. Cover and let simmer 7 minutes more, then remove from heat and let steam, covered, 8 minutes.

  4. Fluff with a fork and serve.

Shanik, Seattle