Plain Basmati Rice
A cup of rice, with magic just waiting to happen
Rice is one of the worlds treasures, the magic that exists in a palm full of rice is amazing, simple and versatile and easy to unlock with a simple method. Water and heat, but in which combination. I grew up with the boil to death technique, sieve and pour over a kettle of water and hope that the rice has survived the process. Then when I left for university I discovered and upgraded to brown rice, and this to my mind enjoys the boil to death technique, 30 mins should do it. It was good, it was healthy but it didn’t quite have the magic that white basmati has when cooked to perfection. The recipe below comes close to it! When the time comes to take the lid off…….it will just make you happy!
- The key to this recipe is steam and warmth, a heavy pan with a tight fitting lid is essential to this process, it keeps the heat and steam to cook the rice through.
- Do not lift the lid or you will miss all that heavenly glory! (Sorry Bruce Lee quote coming through there)
- 200g basmati Rice, or a teacup
- 15 butter
- 1/4 teaspoon of salt
- 400ml boiling water, or 1½ teacup full
- In a heavy pan melt the butter
- Add the rice to the butter and stir through, the rice will become slightly translucent and gasping for water
- Add a pinch of salt and then the water
- Bring to a simmer and then place the lid onto the pan. Turn the heat down as low as possible.
- Leave to cook for 12 minutes…..without peaking!
- Take the pan off the heat and leave for another 10 minutes…..without peaking….have faith!
- Now you can lift the lid and carefully using a fork, fluff the rice up and serve
- Doesn’t that just make you happy?