Basmati rice has a name that derives from the Sanskrit word basamati, which means “fragrant.”Basmati rice is a North Indian variety of rice grown in the foothills of the Himalayas. This rice can be described as having a nutty flavor with a hint of floral notes. Many chefs and home cooks like working with basmati rice because it has a long grain that is slightly tapered at the end.
- 1 Saucepan with lid
- 1 tsp Rock salt
- 1 cup Basmati rice
- 2 cup water
- tsp Rock salt
- 120 g Basmati rice
- 240 ml water
- Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate, fluffy grains while bringing out the basmati’s flavour.
- Add the washed rice to a pan of water using a 2 to 1 water-to-rice ratio. So for 120g of rice use 240g/ml water. The correct ratio is important to make sure the grains cook perfectly – not too dry or slightly soggy. Stir, cover and cook the rice for 10-12 minutes over a low heat.
- Remove from the heat, keep covered and leave to stand for 3 minutes.
- Fluff it up with a fork and serve.