MADHUR'S SPICED BASMATI RICE
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
- Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
- Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
- Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
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!
SPICED BASMATI RICE PILAF
To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
- Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.
SPICED BASMATI RICE
Make and share this Spiced Basmati Rice recipe from Food.com.
Provided by Helen1
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse rice well in cool water till water runs clear. Soak rice in cool water for 30 minutes, then drain and set aside.
- Heat oil, browning onions over medium heat, then add spices and rice. Stir and cook for 3-4 minutes. Add water, bring to boil then lower heat to medium/low and cook covered till water absorbed.
Nutrition Facts : Calories 311.5, Fat 7.5, SaturatedFat 1.1, Sodium 301.9, Carbohydrate 55.2, Fiber 2.8, Sugar 1, Protein 5.9
SPICED RICE BASMATI
Steps:
- Bring water, salt, zest, cinnamon stick, and cardamom to a boil in a 2-quart heavy saucepan. Stir in rice and return to a boil, then cover tightly and reduce heat to low. Cook until water is absorbed, about 15 minutes.
- Remove from heat and fluff rice with a fork, then cover pan and let stand 5 minutes. Discard zest and cinnamon stick.
SPICED BASMATI RICE
The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.
Provided by Juenessa
Categories Rice
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Rinse rice in several changes of cold water until water runs clear.
- Drain well in a sieve.
- Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat.
- Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes.
- Remove from heat and let stand, covered and undisturbed, 5 minutes.
- Discard bay leaves, then stir in butter until melted.
- Fluff gently with a fork.
- Cooks' note:.
- Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.
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