Steamed Basmati Rice
This is a fragrant, long-grain variety of rice often used in Indian recipes. Basmati can be cooked in the same way as other rice, in the ratio of two cups water to one cup rice. The recipe below helps to bring out the flavour of basmati.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
If adding saffron, soak it in a tablespoon or two of hot water for 10 minutes, and add the water and strands in with the lemon juice.
- 02
Rinse the rice in a sieve for 5–7 minutes under cold running water.
- 03
Add the water, rice, butter, and salt to a pot.
- 04
Bring to a rapid boil.
- 05
Mix in lemon juice and the saffron mixture if using.
- 06
Cover the pot tightly, reduce heat to minimum, and simmer for 8½ minutes.
- 07
Taste the rice to check its texture. Cook for 1–5 minutes longer depending on how underdone it is.
- 08
Fluff with a fork and serve hot with your favorite recipe.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to No machine-readable author provided. Ranveig assumed (based on copyright claims).; view original image record .
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