would you tell me the best way to cook the basmati rice???

Answer 1

Do not cook it in pressure cooker.Soak the rice for atleast 10 mins.then cook 1cup of rice with 1 1/2 cup of water.An ever silver vessel will do. Stir till the rice swells,then cover the mouth of the vessel with properly squeezed wet cloth.And close with a heavy lid .Cook for 10-15mins in sim flame . A drop of oil may be added to avoid the rice from sticking to one another.

Answer 2

Here at Blue Heaven Restaurant, we use brown Texmati or brown Basmati when available. Brown rice has only the outer husk removed, leaving the germ and bran layer, and retaining most of the nutritional value, especially the B vitamins. This minimal processing also produces a rice more flavorful than polished white rice.

When cooking, we use approximately 1 7/8 parts water to 1 part rice, with just a pinch of salt and a little olive oil. Respected cookbooks differ on these proportions, some recommending 1½ - 1 and others up to 2 - 1 ratios. Experiment, using the same brand and type of rice each time, and find the proportions which work best for you.

Answer 3

I put one part of rice to two parts of water (this could be one cup rice to two of water) into a frying pan, add about a teaspoon of salt and any spices or herbs I want and put on a high heat on the hob to boil. Once the water is boiling I put a tight fitting lid on the pan (the fit is essential) and reduce the heat to the lowest setting possible. I leave the rice cooking for 12 minutes. After that point I remove the pan off the heat, but leave the lid in place (again it is essential not to remove the lid). Leave alone for 15 minutes and the steam will finish off cooking the rice. At the end fluff up the rice with a fork and serve. This always works for me and I never get soggy rice following this method. BTW if you don't have a tight fitting lid, use foil and as close fitting lid as possible and this will prevent the steam from escaping.

Answer 4

My answer may sound wierd to you but you know to make basmati at home you just need to use your finger as a measuring cup . you fingers are divided into 3 blocks or parts. wash rice n put it into the cooker.start pouring water into the cooker.the tip of your middle or index finger should touch the upper level of rice and not be inside the rice layer . and the first part of the finger should dipped in water.thats the exact amount of water you need to cook your rice.i use a preesure cooker.so initially i keep the cooker on high heat for 2- mins.and as the water simmers i put the lid and reduce the temparature to 6 and let it cook till the 1 st whistle.dont open the lid for another 10 mins.let the rice rest in the cooker and absord all the steam.you may add ghee or oil or salt to the rice before putting on the lid.

Answer 5

What I am going to write is guaranteed. For every cup of rice use one cup of water. First wash the rice and soak it in water at least half an hour. Longer will not hurt and will not change the outcome. Boil the water with oil or butter and salt. Then drain the rice and add it to the water. Stir . Cover. After a few minutes it will start to boil again. When this happens, immediately lower the heat to the minimum. In 10 to 12 minutes it is done. It will be very delicious.

Answer 6

if you just want plain white rice then for every one cup of rice bring to boil 2 cups of water and add salt and then add uncooked rice. Once the water is back up to boil then lower the heat and replace the lid, when the water is almost gone and the rice is 2/3 of the way cooked lower the heat even further and leave the lid on tightly for 25-20 min. When you open the lid slowly stir so you dont break any grains.
I make a garbanzo bean palao which is really good:
Fry one onion in canola oil
add 1/2 teaspoon crushed corriander and cumin
add 4-5 cloves
4-5 whole black pepper seeds
salt to taste
add two cups of water and one small can of garbanzo beans
bring water to boil
add rice
lower heat and close lid
when rice is almost done them lower the heat further replace lid and let it sit without opeing for 15- 20 min

It is verrryyy yummy!!!

Answer 7

11 min 1 min prep

Ingredients-
-1 cup basmati rice
-1 1/4 cups water

Method:-
1) Rinse rice till water runs clear, drain well.
2) In saucepan place water and rice, cover and cook over low-med flame till water looks evaporated and steam holes appear.
3) Turn of flame -- DO NOT LIFT LID!
4) Leave for 5 minutes then fluff with a fork -- your result will be perfecly cooked rice.

ENJOY!!

Answer 8

First soak the basmati rice in water for half an hour to one hour. Then for one cup of rice, keep two cups of water, add salt according to your taste and lemon juice one teaspoon and one tablespoon ghee or olive oil and cook conventional style or in oven or pressure cooker till the rice is done. this way the rice will be tasty and will not stick to each other. Try it out and comment.

Answer 9

For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice--great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.

Answer 10

Do not use pressure cooker! boil inwater inslow flame to cook! The flavour will come out well!