BASMATI RICE, SWEET
My Indian friend gave me this from his mothers chefs cookbook. Its wonderful. People always fail with rice. The secret is in the PAN, and amount of water used. Steam cooks rice.You can use the same method for plain basmati too. just using a little oil.
Provided by PhilH
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First soak rice in tepid water min 10 mins (tepid gets rid of any starch quicker. I use a sieve immersed in a pan of water). Rinse through. Leave to drain 10 mins more.
- In an enamelled cast iron pan(18 or 20 cm Le creuset is perfect) gently fry onions in oil until brown and soft but NOT burned.
- This should take around 15 minutes Then add cinnamon cardamoms and cloves. When cloves begin to swell add sugar. Gently fry until sugar starts to caramelise. Then add cumin and fry 1 min more.
- Stir in rice and mix until it takes on color.
- Have a kettle of boiling water ready and add just sufficient to cover rice by 1cm. Add salt and stir once.
- Crank up the heat to high. Place lid on pan and DO NOT TOUCH! When jet of steam appears count 2 mins and then reduce to medium for 3 mins more. Then reduce to absolute minimum for 10 more minutes At this point you can lift lid and fluff. (add a few tsps of water if very dry). Replace lid, TURN OFF and leave 10 mins more. You can also pop in low oven if a little sticky. Normally none of these remedial steps are necessary but can get you out of trouble if you got it wrong!
- Remove hard spices before eating.
- Serve on its own, with a favorite curry or veg. For plain rice just leave out the spices.
Nutrition Facts : Calories 514.2, Fat 19.8, SaturatedFat 2.8, Sodium 589.5, Carbohydrate 76.6, Fiber 3.7, Sugar 4.1, Protein 7.7
SPICED BASMATI RICE AND SWEET CORN PILAF
Provided by David Tanis
Categories side dish
Time 1h
Yield 6 generous servings
Number Of Ingredients 20
Steps:
- Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
- Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
- Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 4 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 741 milligrams, Sugar 21 grams, TransFat 0 grams
SWEET CORN AND BASMATI RICE SALAD
Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
- Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
- Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
- Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
- *Available at Indian markets and many supermarkets.
BASMATI RICE
Simple basmati rice, like in the restaurants!
Provided by Kristine Weatherly
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g
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