Basmati Rice

I like Basmati rice...it is so fragrant and versatile....pure pleasure cooking it
I use the draining method to make Plain Basmati Rice.

To go with spicy curries such as Rogan Josh, Vindaloos, Chapala Pulsu and very spicy Malay Gulai chilli curry or even Thai curry. Before cooking, soak the rice for about 30 minutes.

If you are using 1 cup of rice, boil 3 cups of water. I usually let the water boil for 5 minutes. Wash the soaked rice and drained them.

Throw them in the boiling water (pot uncovered) and watch the rice slowly begin to dance in the water as the water temperature rises back up to the boiling point. You will notice that the length of the grains would increase somewhat.

Once the grains increase long enough, turn off the gas and drain away most of the water. The rice would still be slightly wet. Cover the pot and turn the gas back on. Let the rice cook for another 5 minutes on low until quite dry.Turn off the gas and fluff gently. Keep the rice covered for at least 10 minutes. The rice will finish cooking in its steam.


Basmati Rice

 I usually use a rice cooker but you may use your pot or cooker of choice, adjust the timing if you need to. It should work as well.