Post by Silly Yak on Jan 25, 2011 8:04:19 GMT
Never-fail rice
The resting stage of this dish is the perfect opportunity to excite the rice with, say, a handful of toasted cashews or chopped coriander. Among the variations are adding yogurt with fried mustard seeds and chilli to make curd rice .
4 tbsp ghee (or 2 tbsp vegetable oil and 2 tbsp butter)
500g basmati rice, unwashed
1 tsp ground turmeric
750ml boiling water
Salt
Here's the secret: for every measure of rice, use 1 times the amount of boiling water. Heat half the ghee (or the two tablespoons of oil) in a deep, heavy pan for which you have a lid. Throw in the rice and coat each grain in the hot fat. Stir in the turmeric, then add the boiling water. Add salt to the pan, stir, then reduce the heat. Stretch a clean tea towel over the rim and jam on the lid. Cook on the lowest possible heat for 20 minutes. Remove from the heat and fork through the remaining ghee (or butter). At this point, you can add other flavourings, as outlined above. Leave the rice to rest, lid on, for another 15 minutes, then serve.
The resting stage of this dish is the perfect opportunity to excite the rice with, say, a handful of toasted cashews or chopped coriander. Among the variations are adding yogurt with fried mustard seeds and chilli to make curd rice .
4 tbsp ghee (or 2 tbsp vegetable oil and 2 tbsp butter)
500g basmati rice, unwashed
1 tsp ground turmeric
750ml boiling water
Salt
Here's the secret: for every measure of rice, use 1 times the amount of boiling water. Heat half the ghee (or the two tablespoons of oil) in a deep, heavy pan for which you have a lid. Throw in the rice and coat each grain in the hot fat. Stir in the turmeric, then add the boiling water. Add salt to the pan, stir, then reduce the heat. Stretch a clean tea towel over the rim and jam on the lid. Cook on the lowest possible heat for 20 minutes. Remove from the heat and fork through the remaining ghee (or butter). At this point, you can add other flavourings, as outlined above. Leave the rice to rest, lid on, for another 15 minutes, then serve.