Time 55m Yield about 4 cups Number Of Ingredients 3 Steps:
This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That’s all the starch that we’re trying to remove in order to have individual grains of rice, not the sticky kind that’s popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you’ve swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water. Fill up the bowl 1 more time and let the rice soak for 30 minutes. At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes. At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!
Time 50m Number Of Ingredients 1 Steps:
Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly. Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.
Time 25m Yield Four to six servings Number Of Ingredients 1 Steps:
Pick the rice clean and wash several times. Drain thoroughly and place in a 2 1/2-quart microwave-proof dish. Add 2 1/4 cups of water and mix well. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 8 to 10 minutes, or until most of the water is absorbed and the top of the rice is covered with steamy holes. Stir twice during the cooking time. Cover and continue cooking at 100 percent power for 4 minutes, or until the rice is fully cooked and soft. Remove from the oven and set aside, covered, for 5 minutes. Uncover, lightly fluff the rice with a fork and serve.
Yield serves 6 Number Of Ingredients 1 Steps:
Put the rice in a bowl. Cover with cold water, stirring the rice gently. Pour out the dirty water. Do this 4-5 times. Now cover well with fresh water and leave to soak for 30 minutes (longer will not hurt). Drain and leave in a sieve set over a bowl to drain some more. Put the drained rice in a heavy pan that has a tight-fitting lid. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes. When ready to serve, remove rice with a slotted spoon, breaking up the lumps gently with the back of the spoon.
More about “sada chawal plain cooked basmati rice recipes”
Yield Makes 3 cups Number Of Ingredients 2 Steps:
Rinse rice with cold water until water runs clear. Place rice in a medium saucepan and cover with 1 1/2 cups water. Add salt and bring to a boil over high heat. Reduce to a simmer, cover, and cook for 15 minutes. Remove saucepan from heat and let rice stand, covered, for 10 minutes. Fluff with a fork and serve immediately.
