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Photo: Thomas J. Story

Basmati Rice

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.

Sunset MARCH 2014

  • Yield: Serves 4-6
  • Total:1 Hour

Ingredients

  • 1 teaspoon salt

Preparation

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.

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