Posted by: Jonjon | December 29, 2008

Rice – Basmati Rice 7.6/10

Rice – Basmati Rice

• 3/4 cup basmati rice 155g
• 1 tablespoon vegetable oil 15ml -> can use ghee instead of oil.
• 1/2 (2 inch) piece cinnamon stick ½ (2inch) piece cinnamon stick
• 1 pod green cardamom 0g I didn’t have this
• 1 whole cloves I used two
• 1-1/2 teaspoons cumin seed 3g, half this amount, if using ground, ¼ this amount. I used ¼ and a bit more ground.
• 1/2 teaspoon salt, or to taste 3g
• 1-1/4 cups water 295ml – I used 1-1/4 cups water and a bit more.
• 1/2 small onion, thinly sliced
• Can add 1 bay leave

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
2. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

I can’t seem to always get the water right. Anyways, as suggested by the other reviewers, I did not soak my basmati in water so it gets toasted easier. The cinnamon stick really did work in flavoring the rice. Overall, the rice was quite good. It is especially good when combined with bland curries because of the cumin seed contents of this rice. I should have used the prescribed amount of water + just a little bit more, then that would be perfect. From the other reviewers, I also added a bit of ghee to get the flavor out, and I think it did. I think the onions did nothing much, so maybe if you want the onions to actually to do something add more next time. I sliced mine, so next time I will mince it to get all the flavor out.
It actually tastes like rice with cumin seeds and curry powder and a bit of salt. I actually can finish the rice without needing to combine it with any side dishes.

Actually, if your rice turns out just a bit soggy. Let it cool, and it will become drier. Better even, put it in the fridge for the next day, and the rice will become
more dry. The hardest part of this recipe is getting the water just exactly the right amount so it will come out very nice and not soggy.


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