Plain Basmati Rice
Chaul
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 15 mins
Simple, plain yet fragrant boiled basmati rice.
Hari says
In Indian cooking, basmati rice is a long grain rice known for its delicate fragrance and this dish is probably the one I get asked about most. Now, one thing you need to understand is that Indians are terrible rice snobs. I did try to open up my mum's world once by cooking her a risotto and I have never been looked at with such dismay - it was like her brain could not compute that you can cook rice like this, or serve someone 'rice soup' as she called it. Oh well, I tried...
Right then, I always use basmati rice as it is the best and it always delivers. Put it like this, once you've made my rice you will never make it any other way again (or you'll have me to answer to!).
- Ingredients
- Method
- 1 mug of washed basmati rice
- 2 mugs of cold water
Method
- Wash the rice till the water runs clear - this is done by putting the rice in a pan stirring and draining, repeat and wash again until the water is clear. You will need to do this a few times. I always measure my rice in a mug (a standard mug will feed 3-4 people) and you will need twice the amount of water to rice to cook them perfectly.
- Put your washed rice in a wide based pan and add twice the amount of cold water.
- Begin to heat up the pan and bring it to a rolling boiling. Reduce the heat to the lowest setting possible and put the lid on the pan. Leave to cook for exactly 12 minutes. However tempted you maybe do not remove the lid.
- After 12 minutes remove from the heat, take the lid off and leave for a few minutes.
- All the water will have been absorbed and each grain will be separate - using a fork gently fluff up the rice don't just plunge straight in with a spoon
Served with
Rice is the main staple in India and as an Indian we can pretty much have this from breakfast lunch or dinner, with any dish, with any sauce and with any chutney!
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 176 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 39 |
| of which sugars (g) | 0 |
| Fibre (g) | 1 |
| Protein (g) | 4 |
| Salt (mg) | 0 |
This goes well with
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Comments
Comments (9)
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Hari Ghotra
Have you watched my video? Key points
1. choose a nice wide based pan
2. wash your rice till the water runs clear
3. Measure 2x water to rice (1 mug to 2mugs of water = rice for 3/4 people)
4. boil until it is vigorous and steaming
5. turn to the smallest hob and lowest setting and put the lid on.
6. Cook for 10 minutes (don't stir or remove the lid)
7. turn off and leave for a few minutes
8. Take the lid off and let the steam rise (5 mins) then use a fork to separate the grains - should be perfect!
Let me know how you get on!
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Priya
Seriously i have never seen this type of delicious recipe. Thank you for sharing this mouth watering recipe. -
Hari Ghotra
Hi Gina this is the plain recipe I have many more varieties of rice dishes on the site such as vegetable pilau, mushroom rice, tamarind rice etc. Please do have a look. Hope you enjoy finding the right one for your meal. Thanks for your comments. -
Gina
Hi Hari,
Good site!
At what stage would you add other ingredients like mushrooms or oniions etc.? -
Hari
Hi Alan so glad I could help! -
Alan
What a great way to cook rice! So much simpler than most other methods, yet better results. You were right Hari, I never will make it any other way again! -
Hari
My advice would be to get your rice washed and leave it to drain before you start cooking your main. This way you are ready to go and can just put your rice straight on to cook about 15 minutes before the main is ready. Hope that helps. -
Jack Catford
I made this last week, much better than microwave rice and really simple too, now I just need to master timings so I can cook it at the same time as a main dish.
Martin
How can I stop making sticky rice aghhhhhhh.
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