Tilapia Veracruz, Steamed Basmati Rice and Steamed Vegetables

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

• 300 g Broccoli (About 1 medium head, cut into bite-sized florets)
• 130 g Carrots (About 2 medium, peeled and sliced 1/4-inch thick)
• 120 g Red Bell Pepper (About 1 medium, deseeded and chopped into 1-inch pieces)
• 250 ml Water (For steaming)
• 15 ml Lemon Juice (Freshly squeezed)
• 2.5 g Salt (Or to taste)
• 1 g Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Wash all vegetables thoroughly under cold running water.
   • Cut the broccoli into uniform, bite-sized florets.
   • Peel the carrots and slice them into 1/4-inch thick rounds.
   • Remove the stem and seeds from the red bell pepper and chop it into 1-inch pieces. Keeping the pieces similar in size ensures even cooking.
2. 2

   Set Up the Steamer (2 minutes)

   • Pour about 1 inch of water into a large pot or saucepan.
   • Place a steamer basket inside, making sure the water level is below the bottom of the basket.
   • Bring the water to a boil over high heat, then reduce to a steady simmer over medium heat.
3. 3

   Steam the Vegetables (6-8 minutes)

   • Carefully place the sliced carrots into the steamer basket first, as they are the firmest. Cover and steam for 3 minutes.
   • Add the broccoli florets and chopped bell pepper to the basket with the carrots.
   • Cover the pot again and steam for another 4-5 minutes. The vegetables are done when they are tender-crisp—vibrant in color and can be easily pierced with a fork but still have a slight bite.
4. 4

   Season and Serve (1 minute)

   • Turn off the heat and carefully remove the steamer basket from the pot, allowing excess steam to escape away from you.
   • Transfer the hot vegetables to a serving bowl.
   • Immediately drizzle with fresh lemon juice, sprinkle with salt and freshly ground black pepper.
   • Toss gently to combine and serve warm.