Cooked the right way, basmati rice is light, fluffy and tender with a nutty flavour and delicate aroma. But it isn’t the easiest of grains to deal with – the process is simple but specific: forget to soak the grains or cook them in too much water and perfection won’t be yours.
Here are our top tips on getting it right:
- Rinse the grains in cold water until it runs clear (no need for it to be crystal, mind). This process rids the rice of starch, one reason it often turns sticky.
- Put in a saucepan with a tight-fitting lid and pour over just-boiled water. For every cup of rice – enough to serve two – use 1½ cups of water. Add salt and bring to the boil.
- Pop on the lid and reduce the heat so the water simmers steadily. Keep it this way – don’t touch that lid – for 10 minutes.
- Once the timer goes ‘Ping!’ switch off the heat and leave rice and lid alone for 10 more minutes.
- For maximum fluffiness, rake through the rice with a fork before serving.
DID YOU KNOW? We source our rice from the foothills of the Himalayas.