After years of "wrecking the rice" I had given up hope of not ending up with scorched or gummy rice. While in the lunch line at a local hospital I remarked how perfect the rice they served was and my inability to prepare rice. The chef overhearing my remarks told me this method. He assured me it would be as perfect as the rice he was serving that day. He was correct as this method has never failed me. I have not tried it with regular long grain rice as Basmati is my favorite. You can adjust the amount of rice as desired...more or less. Just make certain the water level is no less than one inch above the rice level. This method would not work for wild or brown rice which require a longer cooking time.
My Private Note
- 1In a saucepan add the uncooked rice.
- 2Add cold water until water level is at least one inch above rice level.
- 3Pour the cooking oil into the water (do not stir.).
- 4Over high heat bring to a rolling boil.
- 5Lower heat to medium.
- 6While watching closely cook uncovered until water is absorbed. This will take approximately 10 minutes depending on how fast the water boils.
- 7When water has been absorbed cover saucepan with a tight fitting lid and turn off heat.
- 8Allow to sit 25 minutes.
- 9Remove lid and fluff with a fork.
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Nutritional Facts for Perfect Basmati Rice Everytime
Serving Size: 1 (33 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 201.1
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 3.2 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 1.6 g
- Sugars 0.3 g
- Protein 3.6 g