Description
Basmati rice comes from the foothills of the Himalayas, between India and Pakistan, and its name means roughly "fragrant". Its long, slender grains grow even longer as they cook and stay nicely separate.
I almost always cook it by absorption: rinsed several times until the water runs clear, then one part rice to two parts cold water, a pinch of salt, lowest heat and lid on, without stirring, until the water is absorbed. A few cardamom seeds, a piece of cinnamon or a bay leaf in the water make it even more fragrant.
It is the ideal partner for curries, dhal, spiced vegetables and rice salads.
I almost always cook it by absorption: rinsed several times until the water runs clear, then one part rice to two parts cold water, a pinch of salt, lowest heat and lid on, without stirring, until the water is absorbed. A few cardamom seeds, a piece of cinnamon or a bay leaf in the water make it even more fragrant.
It is the ideal partner for curries, dhal, spiced vegetables and rice salads.
