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Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
Rinse and Soak the Rice
Cook the Rice
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
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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Rest and Fluff
To save time, cook the rice in a pressure cooker. Use a 1:1.5 rice-to-water ratio and cook for 2 whistles on high heat.
For a healthier, high-fiber option, substitute white basmati rice with brown basmati rice. Increase the water to 2.5 cups per cup of rice and cook for longer, about 35-40 minutes.
Add a teaspoon of ghee to the rice after fluffing it. The mild, nutty flavor is often a hit with children.
As a carbohydrate-rich food, rice provides readily available energy to fuel your body and brain.
Steamed white rice is low in fiber, making it gentle on the digestive system and a good option during digestive distress.
Rice is a safe and essential staple for individuals with celiac disease or gluten sensitivity.
Yes, steamed rice is a healthy source of carbohydrates, providing quick energy. It is naturally low in fat and easy to digest. When part of a balanced meal with protein and vegetables, it's an excellent staple.
One cup of cooked steamed basmati rice contains approximately 200-210 calories. The calories come almost entirely from carbohydrates.
Sticky rice is usually caused by too much water, not rinsing the rice enough to remove excess surface starch, or stirring it during cooking. Mushy rice happens when it's overcooked.
Absolutely. Rinsing removes the excess starch from the surface of the grains. This prevents them from clumping together and results in fluffy, separate grains of rice.
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