Steamed Basmati Rice Absorption Method Recipes

STEAMED BASMATI RICE

Steps:

• Rinse the rice and drain it.
• Pour the specified amount of water into a saucepan, cover, then bring to a boil (use about 2-2½ cups of water per cup of rice).
• Add the rice and salt.
• Cover and cook over very low heat about 15 min without uncovering.
• Remove the saucepan from the heat.
• The water should be completely absorbed.
• Should it not be, cover and simmer for a few more minutes.
• Let stand, covered, 3-5 min.
• Serve.

SAFFRON STEAMED BASMATI RICE (PERSIAN POLOW)

Steps:

• Dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
• Wash the basmati rice twice and soak in salted warm water for 2-3 hours.
• Drain the water.
• Pour enough water into a large pan until pan is half-full. Bring to the boil.
• Add the drained rice and 1 tablespoon salt. Continue boiling until rice is slightly softened, about 10 minutes.
• Drain rice and wash it slightly with warm water.
• Pour 3 tablespoons of grapeseed oil into the pan and add the rice.
• Mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
• Cover pan and cook over medium heat for about 10 minutes. A golden crust (tadiq) will form on the bottom.
• Sprinkle the remaining saffron water and oil mixture over the rice.
• Reduce heat to low and cover the top of the pan with two layers of paper towels ( I used a double layer of muslin cloth).
• Cover pan firmly with the cover and cook 45 minutes WITHOUT removing lid.
• Remove pot from heat and let rest 5 minutes.
• Turn the rice out on a large serving platter with the golden crust on top.

STEAMED BASMATI RICE (ABSORPTION METHOD)

Steps:

• 1. In a medium bowl, soak the rice in the water, about 30 minutes.2. Put the rice and the water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice at all. Remove the pan from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, fluff lightly with a fork, and serve with a sprig of cilantro, if you like.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.