Rice cookers are NOT all that – people have been cooking rice without a clunky, counter-space killing appliance forever. So can you.
Perfect Basmati Rice
Cooking rice is really easy. Babies can cook rice. But, just to make it as easy as possible for you, we asked our friend Khalil Akhtar (a National Food Columnist for CBC Radio and all around good guy) for his recipe. It’s good and he makes it super easy for you.
Prep Time: 5 minutes
Cook Time: 15 minutes (plus 10 to 15 for letting it sit)
- 1 cup basmati rice
- 1 tsp salt
- 2 cups water
- Place the rice in a large saucepan or pot.
- Wash the rice by filling the pan with water and swooshing it around. You’ll notice the water turn milky, which is coming from the excess starch. Strain the water and repeat until the water isn’t milky anymore (don’t skip this step; washing the rice helps it from clumping together and makes it light and fluffy).
- Once the rice is clean, add the water and salt.
- Cover and place the pan over HIGH heat and bring to a boil.
- Do not open the pan. Let it boil for about a minute and then reduce the heat to LOW and allow to cook for 12 minutes – don’t open the pan.
- After 12 minutes is up, remove from heat and set aside – don’t remove the lid – and let stand for 10 or 15 minutes. This allows the steam and excess water to absorb and the grains to expand.
- Remove the lid (finally) and fluff with a fork, then turn it out into a bowl carefully so you don’t crush or mash the grains.
- Serve it with whatever… we like Chicken Curry.