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Steamed Basmati
- Serves
6
- Difficulty
Easy
- Ready in
15 min
By Jo Pratt
Published 2009
Follow this method and you should have perfect, fluffy rice every time. The rice is cooked in a measured amount of water so that by the time all the liquid has been absorbed it will be ready, meaning there is no draining of gloopy, starchy water required. The spices are optional but do give a great flavour to complement any curry.
Ingredients
500 g 700 ml a pinch
Method
Wash the rice in plenty of cold water by shaking it in a sieve under a running tap for a few minutes. This will get rid of any excess starch, which can make the rice stodgy.
Put the rice in a medium to large saucepan. Add the water, salt and the spices. Place over a medium heat, bring to the boil and cover immediately with a tight-fitting lid. Turn the heat to low and leave to cook for