Hawaiian Laulau, Steamed Basmati Rice and Goan Poi

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 cup Warm Water (Around 105-115°F or 40-46°C)
• 1 tsp Sugar
• 1 tsp Active Dry Yeast
• 1.5 cup Atta (Indian whole wheat flour)
• 0.5 cup Maida (All-purpose flour)
• 1 tsp Salt
• 1 tbsp Vegetable Oil (Plus extra for greasing the bowl)
• 0.5 cup Wheat Bran (For coating the dough balls)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently to dissolve and let the mixture stand for 5-10 minutes.
   • It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2. 2

   Prepare and Knead the Dough

   • In a large mixing bowl, whisk together the atta, maida, and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3. 3

   First Proofing

   • Lightly grease the mixing bowl with a few drops of oil.
   • Place the kneaded dough in the bowl, turning it once to coat the surface with oil.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in volume.
4. 4

   Shape and Coat the Poi

   • Gently punch down the risen dough to release the trapped air.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
   • Spread the wheat bran on a flat plate.
   • Take one dough ball at a time and roll it in the wheat bran, pressing gently to ensure it is evenly coated on all sides.
5. 5

   Second Proofing

   • On a lightly floured surface, gently roll each bran-coated ball into a disc about 4-5 inches in diameter and approximately 1/4 inch thick.
   • Arrange the rolled discs on a baking sheet lined with parchment paper, ensuring they don't touch.
   • Cover them with a clean kitchen towel and let them rest for 20 minutes. They will puff up slightly.
6. 6

   Bake the Poi

   • During the last 10 minutes of the second proofing, preheat your oven to its highest temperature, typically 450-475°F (230-245°C). Place a baking stone or an inverted heavy-duty baking sheet inside to heat up.
   • Carefully transfer 2-3 poi discs directly onto the hot baking stone or sheet.
   • Bake for 5-6 minutes. The poi will puff up dramatically like a balloon and develop light golden-brown spots.
   • Remove the puffed poi from the oven and immediately wrap them in a clean cloth. This traps the steam and keeps them soft.
   • Repeat with the remaining discs.