BASMATI RICE PILAF
This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.
Provided by Carolyn Gratzer Cope
Categories Sides
Time 25m
Number Of Ingredients 8
Steps:
- In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
- Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
- Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.
Nutrition Facts : Calories 176 calories, Carbohydrate 26.4 grams carbohydrates, Fat 6.4 grams fat, Fiber 1.4 grams fiber, Protein 3.3 grams protein
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
SIMPLE BASMATI RICE
Provided by Aarti Sequeira
Time 55m
Yield about 4 cups
Number Of Ingredients 3
Steps:
- This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
- Fill up the bowl 1 more time and let the rice soak for 30 minutes.
- At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
- Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
- At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!
BASMATI ITALIANO
Make and share this Basmati Italiano recipe from Food.com.
Provided by Dancer
Categories Brown Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice.
- Put cooked basmati into large mixing bowl.
- Toss hot rice with remaining ingredients using wooden spoons to avoid breaking grains. Serve immediately.
Nutrition Facts : Calories 306.2, Fat 6.4, SaturatedFat 2.1, Cholesterol 7.3, Sodium 412.8, Carbohydrate 53.6, Fiber 3.9, Sugar 3.2, Protein 9.4
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