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Basmati Rice Oh So Nice

January 31, 2008

Basmati Rice Oh So Nice

This technique for cooking up a dish of non-sticky naturally nutty basmati rice can be used with any type of rice, but I am now completely hooked cooking rice this way along with only using Basmati rice – I haven’t had plain rice since my boyfriend turned me on…to this technique of cooking rice of course, just like his Greek Jewish Mom does.

  • 1 cup basmati rice (we use the basmati rice from the Himalayan area – you can get a huge bag from BJ’s for $12- much more affordable than the smaller bag amounts you typically find at the grocery store.)
  • 2 cups water
  • 1 large onion diced
  • 3 fresh garlic cloves minced
  • 2-3 tablespoons olive oil
  • 1 teaspoon “Better than Bullion Chicken” (optional but really makes it extra great)
  • 2 stalks fresh scallions minced/chopped small (optional)
  • 1-2 tablespoons freshly minced cilantro (optional)
  • Juice of one lemon (optional when wishing a rice pilaf taste)
  • 1/8 cup white wine (optional – but minus 1/8 cup water of total 2 cups of water)
  • 2-3 paper towels – you will see why in a moment…
  • wood spoon or wood spatula (spatula best)
  • fork for fluffing the rice when its time
  • Equipment Needed:
  • 1-1/2 quart pot with tight lid.
  • Hungry people craving rice but bad!

  1. Measure out all your ingredients and have ready.
  2. Slice onion if you haven’t done that already and heat up pot on stove.
  3. Add 2 tablespoons of olive oil, and let heat up in pot.
  4. Add onion and let cook on medium till translucent, stirring often.
  5. I prefer my onions to brown and caramel a little, but try not to burn your onions.
  6. Once onions are cooked through, add garlic and cook for ONE minute – you do not wish to burn garlic.
  7. Add rice (yes without any water), using wood spatula, stir rice until each rice has a little of the remaining olive oil on it.
  8. (This is the little secret of his mom, in creating rice that does not stick)
  9. Continue stirring rice for 2 minutes, put heat on low if you have to.
  10. Add wine first if using that, stir then add the water, stirring again.
  11. Add salt and pepper and any other optional ingredients except for the scallions – it’s their turn at the end)
  12. Put on lid and turn heat up.
  13. Pay attention till when rice starts to boil, turn down heat at once and put on low.
  14. Let cook and simmer on low for 10 minutes or until water has been absorbed.
  15. To check for water absorption – take a spoon or knife and gently pull a little of the rice aside looking for any water – is water all gone?
  16. Great! Once water has evaporated, turn off the heat and grab those paper towels.
  17. Fold up paper towels, and place just under lid and let rice “sit” for 5 minutes.
  18. Put lid back on pot sitting on top of paper towels.
  19. The paper towels will soak up any of the extra steam that the rice will give Remember that the heat is off under the rice at this point.
  20. During this time, it’s great to plate your main dishes, call your peeps to the dinner table, etc. while the rice is “resting”.
  21. When ready, taking a fork, “fluff” up your rice, using a fork is essential. Serve with sprinkled diced scallions on top – and voila.
  22. Basmati Rice Oh So Nice – time to eat!

Basmati Rice Oh So Nice @ Group Recipes

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