Basmati (extra long grain Indian rice) here is always washed in cold water (I do it until the water runs clear) to remove some of the starch from the rice. This ensures that the rice does not stick together as it boils.
I usually soak the rice for at least ten minutes. This softens the grains a little so that they cook quicker.
I boil the rice in a large pan filled with plenty of hot water; almost in the same way as you would boil pasta. This keeps the grains separate.
As the rice boils I add a wedge of lemon, a dash of salt, one or two cloves, two cardamom pods and a little cinnamon stick. The spices fragrance the rice and the lemon keeps it bright white and beautiful (just remember to remove it before you serve the rice!)
I cook my rice until it is just al dente (with a little bite) as it will continue to cook in its own steam while it drains.
The rice is then drained in a colander placed in a sink then I place the colander over a bowl or pan for any excess water to drain away. When the rice is a little cooler I separate the grains with a fork, taking care not to break them.
If you would like to make yellow rice then simply add a little bit of turmeric when you add the lemon and spices.
When making cumin rice, simply heat ghee or oil in a separate pan and fry the cumin until aromatic. Then pour over the cooled rice and coat each grain using a fork.
Play around with your rice, add different things and find combinations that suit you. Have lots of fun creating your own favourites!
And most importantly… Enjoy it with lots of delicious, spicy food!
Over to you guys… How do you cook your rice? Any secret tips you wanna share with your favourite Gujarati food blogger?
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