Basmati Rice
serves 2-4
Basmati is a long-grained rice, and one that is both finely textured and exceptionally fragrant. It is harvested primarily in India and surrounding countries, and so is a staple for most South Asian cooking.
1 cup basmati rice
2 teaspoons olive oil
1 1/2 cups water
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
prep: 5 minutes
total: 35 minutes
sieve (optional)
medium saucepan
1. Rinse the rice in a sieve (or in the saucepan that you're going to cook it in) until the water runs clear. Combine all the ingredients in the saucepan.
2. Bring the rice to a boil over medium-high heat, then reduce the heat to low and cover. Simmer the rice gently until all of the liquid has been absorbed, 15-25 minutes.
3. Take the pan off the heat and set it aside for 5 minutes to let it steam. Uncover the rice and fluff it with a fork so that some of the liquid evaporates and the grains separate.
2. Bring the rice to a boil over medium-high heat, then reduce the heat to low and cover. Simmer the rice gently until all of the liquid has been absorbed, 15-25 minutes.
3. Take the pan off the heat and set it aside for 5 minutes to let it steam. Uncover the rice and fluff it with a fork so that some of the liquid evaporates and the grains separate.
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