Basmati Rice Oh So Nice
From divaliscious 16 years ago
- 15 minutes to make
- Serves 4
This technique for cooking up a dish of non-sticky naturally nutty basmati rice can be used with any type of rice, but I am now completely hooked cooking rice this way along with only using Basmati rice - I haven't had plain rice since my boyfriend turned me on. Read more ..to this technique of cooking rice of course, just like his Greek Jewish Mom does. See less
Ingredients
- 1 cup basmati rice (we use the basmati rice from the Himalayan area - you can get a huge bag from BJ's for $12- much more affordable than the smaller bag amounts you typically find at the grocery store.) shopping list
- 2 cups water shopping list
- 1 large onion diced shopping list
- 3 fresh garlic cloves minced shopping list
- 2-3 tablespoons olive oil shopping list
- 1 teaspoon "Better than Bullion Chicken" (optional but really makes it extra great) shopping list
- 2 stalks fresh scallions minced/chopped small (optional) shopping list
- 1-2 tablespoons freshly minced cilantro (optional) shopping list
- juice of one lemon (optional when wishing a rice pilaf taste) shopping list
- 1/8 cup white wine (optional - but minus 1/8 cup water of total 2 cups of water) shopping list
- 2-3 paper towels - you will see why in a moment... shopping list
- wood spoon or wood spatula (spatula best) shopping list
- fork for fluffing the rice when its time shopping list
- Equipment Needed: shopping list
- 1-1/2 quart pot with tight lid. shopping list
- Hungry people craving rice but bad! shopping list
How to make it
- Measure out all your ingredients and have ready.
- Slice onion if you haven't done that already and heat up pot on stove.
- Add 2 tablespoons of olive oil, and let heat up in pot.
- Add onion and let cook on medium till translucent, stirring often.
- I prefer my onions to brown and caramel a little, but try not to burn your onions.
- Once onions are cooked through, add garlic and cook for ONE minute - you do not wish to burn garlic.
- Add rice (yes without any water), using wood spatula, stir rice until each rice has a little of the remaining olive oil on it.
- (This is the little secret of his mom, in creating rice that does not stick)
- Continue stirring rice for 2 minutes, put heat on low if you have to.
- Add wine first if using that, stir then add the water, stirring again.
- Add salt and pepper and any other optional ingredients except for the scallions - it's their turn at the end)
- Put on lid and turn heat up.
- Pay attention till when rice starts to boil, turn down heat at once and put on low.
- Let cook and simmer on low for 10 minutes or until water has been absorbed.
- To check for water absorption - take a spoon or knife and gently pull a little of the rice aside looking for any water - is water all gone?
- Great! Once water has evaporated, turn off the heat and grab those paper towels.
- Fold up paper towels, and place just under lid and let rice "sit" for 5 minutes.
- Put lid back on pot sitting on top of paper towels.
- The paper towels will soak up any of the extra steam that the rice will give Remember that the heat is off under the rice at this point.
- During this time, it's great to plate your main dishes, call your peeps to the dinner table, etc. while the rice is "resting".
- When ready, taking a fork, "fluff" up your rice, using a fork is essential. Serve with sprinkled diced scallions on top - and voila.
- Basmati Rice Oh So Nice - time to eat!
The Rating
Reviewed by 4 people-
I have only recently discovered Basmatic rice - love it and am alway looking out for recipes that give it an extra punch. Will save it and grade it later after I have tried it. Thank you.
bajan
in Bridgetown loved it
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