Basmati rice experts !

beachchik4ever

I need some help, I bought a huge burlap bag of basmati rice, best rice on the planet far as I'm concerned (except when I'm cooking it) I'm not doing something right, too wet, too dry.....any tips on the best way to prepare?

How do I make my own spice mix for snacks? ex: peanuts, chips.....what would you recommend? Please share any recipe you really like for a nice indian meal that is fairly easy, (when u do not have alot of time to cook) I am really missing the food in India,

crvlvr

beachchick, how do you go about cooking it? do you use a rice cooker? how do you measure the water (in proportion to the rice)? how long do you cook it for? some additional info might help us pin point the problem. Rice is fairly easy to cook.

Sama

have no problems cooking it in my rice cooker, I just follow the directions for amount of water, rice, etc. voila! done!

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yogaterri

A great rice guru taught me to put in the pan and then just add the same amount of water above it. It looks like equal proportions, but not quite. After you bring it to a boil, let it simmer for about 20 min. on low until the water is absorbed. It's perfect every time!

LindaK

First I boil water (twice as much water as rice). Then stir in the rice, lower the temperature to simmer, put the lid on the pot, and simmer undisturbed for 15 minutes. Don't stir!

seventies'hippy

Likewise, then drain through a colandar & run clear water through to stop any sticking,,,,,,,,,,,,,,

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LindaK

I don't ever drain my rice in a colandar since putting in the exact proportion of rice to water (1 part rice, 2 parts water) makes it unneccessary. Just fluff it up with a fork before serving.

Jorge jr

Hi beachchick4ever,

As you can see in the picture, there are many qualities in Basmati rice, prices goes in this shop from 12 to 26 Rupees per Kg, and even more expensive.

A normal time for cooking is 15 minutes and the quantity of water/stock/soup
is from 1.5 to 2 times the weight of the rice. 0-100 grs is a normal quantity per person.

As you probably know, in Spain we use rice really a lot (for Paellas and other dishes) and a cooker never measures the water, is just a question of experienece.

All the luck when cooking

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beachchik4ever

newest try at it , rinsed the rice 3 times, I put one cup of rice in medium size sauce pan, filled it to about an inch from the top with water, let it boil about 20 minutes, another time i used less water 2 tbs of oil, I think i just need the exact measurement of rice, water and cooking time, maybe i should get a rice cooker, did a search came up with this:

Measure 1 cup of Basmati rice into a 1 quart bowl.
Wash and drain the rice several times, stirring rice with your fingers until the water no longer clouds up.
Drain out the water and refill the bowl with fresh water. Allow to soak for a minimum of one hour. (allow to soak overnight, if possible)
Bring 1 1/2 cups of water to a boil in a medium sauce pan. Add 1 teaspoon salt and 1-2 tablespoons of margarine or butter.
Drain the washed rice and pour into the boiling water. Stir a few times with a wooden spoon. Do not over stir, or you'll break up the grains.
Return to a boil. Reduce the heat to simmer and cover.
Cook over very low heat for about 15 minutes or until the water is absorbed. Stir once, cover again, and let it sit for another 5-10 minutes before serving

sound good? crvlvr how do u do it?

beachchik4ever

thank u guys, just read the replies after I typed previous message, seems i'm blasting it 15-20 minutes, not simmering under lower heat, when I had cut the time down before it was too crunchy,

still looking for a combination of spices I can combine to put on snacks, chips, popcorn etc., I love them spicy !!

crvlvr

here is how i do it..

1. measure rice out in to sauce pan (which has tight fitting lid).

2. Wash rice in warm water well, drain all the water

3. measure water that equals twice the amount of rice in #1 and add into pan,

4. leave uncovered on high heat till water & rice begins to boil

5. lower heat to Low/simmer and cover the the sauce pan with lid

6. leave to cook for 15-20min (depending on how low the heat is, shape of the sauce pan and how much water was added) - do not open lid or stir rice during this time. Turn off heat and leave closed till ready to serve

Tips:
-- Another test to check if the rice is cooked : if you keep your ear close to the cooking pot, you will hear the water sputterring. The rice is cooked when the pot beomes silent -- water is boiled away. .

-- Too much water makes the rice mushy and too little makes it firm. After a few trials, you will learn adjust the water to make your perfect rice.

--In addition to the pointes noted in #8, keep in mind the amount of water required will vary slightly depending on:

a. how much rice you are cooking. more rice in the same pot will need less water
b. new rice requires less water than "aged" rice. New rice is typically more mushy.

A rice cooker is a worth while investment as you will not have to worry about managing the heat of the pan.

beachchik4ever

thank u ! I'm looking forward to trying it tonight. long ago I had a good link for recipes, I must find that, I can't be waiting till my trips to India for this good food, this site is really good ( and making me hungry )

Alan D

Hi beachchik!

Good to see you back on the forum.

I basically use the LindaK/seventies'hippy system. I usually allow 2-3 ozs of rice per person, depending on how hungry everyone is.

Rinse the rice in a sieve under the cold water tap until the water runs clear (20-30 seconds). Put into salted (to taste) boiling water and cook for 12-13 minutes uncovered, checking the rice for the last few minutes until it's done to your preference. Don't stir during the cooking time.

When ready drain into the sieve and allow to stand for a minute or so. Serve with assorted dishes, chutney, popadums, pickle, raita or whatever!

Bon appetit!

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BangaloreDancer

Don't forget the ghee !!! Yummmm.....

crvlvr

beachchik, looks like you are off to a flying start. all the best in your culinary adventures