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Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 253.22 calories per serving with 4.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add 1 teaspoon of ghee to the rice after it's cooked and fluffed. The ghee adds a rich, nutty aroma and flavor.
Squeeze the juice of half a lemon over the cooked rice and fluff gently to mix. This adds a fresh, tangy flavor.
Toast a bay leaf, 2 cloves, and a 1-inch piece of cinnamon stick in the dry pot for 30 seconds before adding the rice and water. This infuses the rice with a subtle, warm spice fragrance.
As a carbohydrate-rich food, boiled rice provides a quick and easily digestible source of energy, making it ideal for refueling the body.
Plain boiled rice is naturally very low in fat, cholesterol, and sodium, making it a heart-healthy base for meals when paired with nutritious curries and vegetables.
Rice is a gluten-free grain, making it an excellent and safe carbohydrate choice for individuals with celiac disease or gluten sensitivity.
White rice is low in fiber and easy to digest, often recommended during digestive distress as part of a bland diet.
Sticky rice is usually caused by three things: not rinsing the rice enough to remove surface starch, using too much water, or stirring the rice while it's simmering, which breaks down the grains and releases starch.
One serving of this boiled rice (approximately 1 cup cooked) contains about 250-260 calories, primarily from carbohydrates.
Yes, in moderation. Boiled rice is a staple food that provides essential carbohydrates for energy. It is naturally low in fat and sodium. For more fiber and nutrients, you can opt for brown basmati rice, though it will require adjusting the water ratio and cooking time.
Soaking is not mandatory, but it is highly recommended for basmati rice. Soaking allows the grains to absorb water evenly, which helps them elongate to their full length and cook into fluffy, separate strands rather than breaking.
Absolutely. Follow the same rinsing and soaking steps, then add the drained rice, water, and salt to your rice cooker and use the standard 'white rice' setting.
Cool the rice quickly and store it in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and microwave it, covered, for 1-2 minutes until heated through. This re-steams the rice and restores its moisture.
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