Monday, February 20, 2012
It's Sooooo easy to cook long grain rice to perfection.
Using Basmatti or extra long grain rice, wash a few cups full by swishing in a bowl with four or five changes of water. When very little loose starch is left to cloud the water, fill the bowl till it's several inches over the rice and set aside to soak for 20 minutes.
While the rice soaks, start a gallon of salted water to simmer. When the rice soaking time is near over, turn the water pot on high to begin boiling, and add the rice. Lid the pot, and set the timer for five minutes. Turn the heat down and watch the pot does not boil over. Try not to remove the lid if it can be helped.
When the timer goes off, pour the whole pot into a fine strainer. Allow to drain for a short moment, and then back into the pot. Pop the lid back on, and set off the heat for a few minutes.
That's it.... perfect rice.
I like it with a splash of superior olive oil mixed in, or perhaps a few pats of butter which turns it into ancient comfort food. Seen above, it's served with sauteed sweet and sour mushrooms, broccoli, asparagus, and carrots.