I cooked it! It was pretty easy. Very little prep time. It was definitely better than that converted stuff.
The rice is amazingly aromatic... almost perfumy. There is a slight nutty, almost buttery, flavor. I suspect that some of the flavor comes from the oil and may vary depending on the type you choose.
I usually don't eat rice by itself. Like most people, I think of rice as a "filler" or as a vehicle for sauces. Just tasting it plain is actually quite nice. It was neat contemplating the differences between varieties. Basmati is a longer grain than most white rice varieties and it has a much stronger fragrance. It almost has a sweetness in taste that lingers on the sides of the tounge. It is not a sticky type rice; it is fluffy and it has a texture that the 5minute rices can't duplicate. This recipe makes quite a lot of rice. I would imagine that it would last me a few meals. This rice would go great with any dish with sauce, in particular, spicy and/or sweet sauces, like curries.
Okay here is the recipe again...
Tip - you really should use basmati rice for these dishes...best rice on the planet...nothing like that uncle ben's 5 minute crap!
Cooking basmati rice
• 2 mugs of rice
• salt and water to boiling
• add washed rice
• cook until rice floats
• drain, and re-add rice with a touch of oil and cook on low for ½ hour
And here is the "making of" your recipe...
So I go to my pantry to look for some basmati rice...
we usually have a few different kinds of rice in the house...
but usually not that big of a bag. this is what I found...
so now I'm off...
I got my recipe, 2 mugs of rice, and salt for the water...
I wasn't sure how much water to use because it doesn't say in the recipe,
but I later found out that an exact measure for the water was not entirely necessary.
I also didn't know how much salt to add, so I guessed and put in a teaspoon...
I think I could have put in a little more. I used about 2 quarts of water. and brought to boil.
While the water was heating, I washed the rice.
I use a special wash bowl that has ridges
to hold the rice back when you pour out the water...
Once the water started boiling, I added the rice to the pot and continued to cook it...
Then it happened! just like the recipe said! the rice began to "float".
I thought it would be hard to tell, but it wasn't so bad,
just look for the rice crowding the surface; whereas, before,
most of it is circulating in mini currents and eddys and
there is a noticeable majority of the rice near the bottom.
Next, I drained the rice into a strainer...
and returned the rice to the pot, and set my chicken timer for 30 minutes.
set flame to low and added some oil... wasn't sure how much... I guessed two teaspoons...
but, I think I could have added more. I decide to use grapeseed oil because
it has a very mild flavor and is very low in saturated fats. I covered the pot and waited...
The Chicken rings! my rice is done! and it smells fabulous!
Ta Da!!!
Thanks Hafids!