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| HOW TO COOK WHITE BASMATI RICE |
If there is a rice regarded so high, it is none other than our own Indian Basmati Rice, crowned and prided as the best rice variety. I have always thought that it is the only Rice with fragrance, least to mention at this point about the South Indian and Sri Lankan small grained frangrant rice variety called Seeraga Samba/Jeerakasala Rice. My mother used to say that they cultivate a particular field just with this rice(Jeerakasala) and you should see her beaming out with memories and pride talking about its wonderful aroma filling out the area when it was ready for harvest. She would be describing the beauty of the small grains, the fragrance of the rice and finally ends up with the anecdote of Paal Kanji. My mother prepares the best Paal Kanji (Porridge prepared with Rice and Coconut Milk) out of it along with the above anecdote.
Perhaps it is only when we get exposed to food and its trailing history, origin and innumerable varieties around the world that we realize it is not only our own fame to be prided upon., but there are other treasured varieties around the world which can be crowned equally.
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| BASMATI RICE |
But in the long run, we have to finally accept the fact that Basmati Rice is indeed so special, keeping in mind that if not for us,
who else would value our own treasure. A pride which comes along with the specialty of the Rice breed - Long grained, Fragrant and if well cooked remains separate and distinct. Best Basmati Rice is the one which is aged. Older rice has more refined taste and retains a perfect texture.
Cooked Basmati Rice has a nutty aroma, it is the fragrance of the rice which makes it even more valued and expensive. It is the compound named 2-acetyl-1-pyrroline which gives the rice a smell. It is the same compound present in almost all varieties Rice, but noticeably in a lesser amount. and also in Pandan Leaves(Screw Pine Leaves). But the presence of this particular compound in Basmati Rice is so high that it makes the smell so intense. Once cooked, the aroma fills the whole kitchen and lingers there even after a long time.
One of my acquaintance in Malaysia, once said that her father in law owned a restaurant and they used to cook Biriyani flavouring a normal raw rice with Pandan Essence or Pandan Leaves. And also complimenting half the amount of Raw rice along with Fragrant Jasmine Rice and cooking it along with few knotted Screwpine Leaves. It is very common in Malaysia to add knotted Pandan Leaves(Screwpine Leaves) while cooking rice for Nasi Lemak, Nasi Kuning or Chicken Rice to get that nutty aroma synonymous to Basmati Rice/Seeraga Samba Rice/Jasmine Rice.
Basmati Rice is literally considered to be quiet synonymous with Biriyani Rice. For a great Biriyani indeed we need good old Basmati Rice, but it serves well as a simple steamed rice too. Complimented along with Indian style Dhals, Vegetarian or Non-vegetarian Curries, it is totally a treat on its own. I love to add a blob of butter while cooking Basmati Rice. It enhances the nutty aroma of the rice and also yields you a perfectly cooked rice.
For BIRIYANI & PULAO RECIPES WITH BASMATI RICE, Click here...
For BIRIYANI & PULAO RECIPES WITH BASMATI RICE, Click here...
Basmati Rice has the lowest Glycemic Index, of all rice varieties. White Basmati Rice and Brown Basmati Rice are available in the market. Brown variety has greater health benefits than White Basmati Rice as it still has the bran. Basmati rice has a Low Glycemic Index (56-58).
What's a deal cooking a Basmati Rice? May be that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
The tip and trick mainly to be followed is to choose a good quality rice. Next main step is to understand the nature of the rice, long/short grained, starch content, stickiness, whether it is a new/older rice etc., Last but not the least and most important key to getting a perfectly cooked rice is the Rice Water Ratio. And my technique to get perfectly cooked rice is 'Trial and Error Method'. Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
The tip and trick mainly to be followed is to choose a good quality rice. Next main step is to understand the nature of the rice, long/short grained, starch content, stickiness, whether it is a new/older rice etc., Last but not the least and most important key to getting a perfectly cooked rice is the Rice Water Ratio. And my technique to get perfectly cooked rice is 'Trial and Error Method'. Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
HOW TO BUY AND STORE WHITE BASMATI RICE
- A good quality Older Rice (new rice can turn sticky once cooked).
- Buy a long grained Basmati Rice (make sure the pack doesn't contain too many broken pieces.
- Make sure the Rice has the fragrance (if not stored properly it tends to lose its fragrance)
- Store Basmati Rice in a clean and dry place in an airtight container free from moist.
HOW TO PERFECTLY COOK WHITE BASMATI RICE
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| HOW TO COOK BASMATI RICE |
Three main factors to remember before cooking Basmati Rice is to
Rinse, Soak and Cook
RINSE:
- Rinse Basmati Rice at least 3- 4 times moving your fingers through the rice every time you wash them or until the water runs clear.
- Drain the water.
SOAK:
- Pour enough water to cover the rice.
- Soak the rice for 20- 30 minutes.
- Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
- Once soaked drain the water and cook accordingly.
COOK:
- White Basmati Rice needs very less time to cook.
- Choose a cooking method suitable and comfortable for you.
- Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.
FOR PERFECTLY COOKED WHITE BASMATI RICE
METHODS
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| HOW TO COOK BASMATI RICE |
In a Sauce Pan
(Rice Water Ratio 1:13/4 Cups):
- Place the White Basmati Rice in a saucepan big enough to hold the rice and water.
- Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1cups rice, I use just over 13/4 cups of water).
- Keeping the saucepan uncovered, bring the Basmati Rice to a boil.
- Once the water begins to boil, lower the flame.
- Cover the pot and cook the rice on a low flame for about 15-20 minutes.
- Once the Rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
- Fluff up the Basmati Rice with a fork or a chopstick before serving.
*Sometimes Basmati Rice is cooked with more water. Once the rice is cooked the remaining water can be drained by pouring the cooked rice along with water into a colander.
In a Rice Cooker
(Rice Water Ratio 1:11/2 Cups):
- Place 1 Cup of Basmati Rice in the rice cooker
- Add 11/2 Cups of Water.
- Cover the Rice Cooker and turn it on.
- Cook until it automatically turns off.
- Leave it in warm mode for another 5-10 minutes.
- Allow it to cool for few minutes.
- Fluff up the Basmati Rice with a fork or a chopstick before serving.
In a Microwave
(Rice Water Ratio 1:11/2 Cups):
- Place 1 Cup of Basmati Rice in a Microwave safe Bowl with cover.
- Add 11/2 Cups of Boiling Water.
- Cover the bowl and cook on Micropower High for 10-12 minutes.
- Remove the Rice from the Microwave and leave it aside for few minutes to cool down.
- Fluff up the Basmati Rice with a fork or a chopstick before serving.
In a Pressure Cooker
(Rice Water Ratio 1:11/4 Cups):
- Place 1 Cup of Basmati Rice in a bowl.
Add 11/4 Cups of Water.
Place the bowl inside the Pressure Cooker. - Fix the gasket inside the lid and cover the pressure cooker.
- Begin cooking under pressure over high heat for 1 whistles
- Then lower the flame and cook for 2-3 more whistles.
- Switch off the flame and wait for the pressure to release.
- Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
- Allow it to cool for few minutes.
- Fluff up the Basmati Rice with a fork or a chopstick before serving.
NOTES :
- While cooking White Basmati Rice for Pulaos, Biriyanis or Fried Rice, add a blob of Butter or drizzle few drops of oil to the water used for cooking the Basmati Rice.
- Can also add a dash of salt while cooking Basmati Rice.
- Alternatively can fry the Soaked and drained Basmati Rice in few teaspoons of oil/butter on a low flame until each grain is coated with the fat and is totally moisture free.(this method suits well while preparing Biriyani/Pulaos)
- While cooking Basmati Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
- While cooking white Basmati Rice for Fried Rice, use a day old cooked rice for best results.(Keep it refrigerated).
