Cooking basmati / Jasmine rice?

How best can one cook fluffy Basmati / Jasmine rice ?

Cooking basmati / Jasmine rice?
I like to boil my rice (on the stove) just a little bit longer than usual- to make sure it is soft and fully puffed.





After some practice (boiling rice like 10 times),i now know when my rice is done:





when i think the rice is ready, i scoop some rice out with a spoon which should feel heavyer then uncooked rice,i also tip my spoon back and let the rice fall back into the water - if it drops slowly, and makes a 'plop' sound when it reaches the water then it's ready!!!





You can also take a rice in between your thumb and finger and squash it - if its soft then it's done (and that's the most puffed up you can get it).


if you feel it's not soft enough (try popping one in your mouth to test it) you still have to boil it for longer.
Reply:Well, personally I have the best luck with a rice cooker. (I have a stainless steel CuisinArt and I love it). For some reason I've always had issues with rice on the stove top. It's never quite right
Reply:Gotta get yourself a rice cooker. Mine makes a delicious tadig on the bottom that we all fight over. the rice is perfect every time...every time. and the aroma of the cooking rice is to die for! Look for some persian recipes online on making a good crusty rice tadig.
Reply:Firstly it depends upon the type of rice you use. I normally use Basmati and find that I don't need to soak it. I normally cook rice like this - there are no specific measures because I don't particularly cook that way.





1. First put some rice into a non-stick frying pan. Amount depends on how many you want to feed - say so it covers around 1/3 inch of pan.





2. Add hot or cold water so that it has about half the amount of depth as the rice. Add around 1 teaspoon of salt.





3. Put on a high heat on the cooker and bring to the boil. Once boiling, cover and reduce the heat to the lowest setting. Leave it for 12 minutes.





4. When time is up turn off the heat, do NOT remove the cover but leave undisturbed for 15 mins, then serve. The steam will continue to cook the rice in this time. If I do too much then I freeze it and use it the next time I want to serve rice.





You can also do a simple Pillau rice this way . . .





1. This time melt 1/2oz butter or ghee (clarified butter) in the frying pan.





2. When melted add a chopped onion, small cinnamon stick, 6 whole black peppercorns, 6 green cardomom seeds - crush the pods before hand, 1-2 bay leaves. Cook until the onion is translucent.





3. Add the rice and mix well, continue frying for 2 or 3 mins, then half a teaspoon of turmeric. Mix well so that the turmeric is consistently spread through the rice.





4. Follow from step 2 in the first recipe.
Reply:Follow the instructions on the packet. If you don't have a rice cooker like all of these fancy pants here, use the microwave. i can neva get rice right on a stove top, but perfect everytime in the microwave!!! Remember, the secret for jasmine is to rinse the starch away after it is cooked in hot water, otherwise it will taste like glue!!!!
Reply:panasonic rice cooker :]
Reply:Basmati rice





This is a simple dish that can be put beside almost anything. It is light, elegant and most importantly very tasty.


Cuisine International


Main ingredients Rice


Time of preparation 5 Minutes


Time of cooking 20 Minutes


Serving 5





Ingredients 2 cups Basmati Rice


1 Chicken Stock Cubes


3 tbsp Corn Oil


Salt





Directions


Wash rice under running water and drain.


Heat oil over medium heat. Add rice and stir for about 1 minute.


Add salt, stock cube and 2 1/2 cups boiling water. Leave until water is almost absorbed.


Cover pan, move to low heat and leave to cook for 15-20 minutes.





Tip


You may need to put more or less quantity of water depending on the type of rice you use.
Reply:use a rice cooker its the best
Reply:this is the most authentic way to cook Basmati rice---





ingriedients-2 cups basmati rice(duh) 4 cups water, 2 tsp cooking butter, 1" stick cinnamon, 2-3 cloves, 5-6 black peppercorns, 0ne pod each of green and black cardamom.





yield-enough to feed 4 hungry people





first of all, wash the rice nicely in 3-4 changes of fresh water. then soak in fresh water for about 1/2 hour.





second, get a heavy, thick based stockpot or saucepan(heavy enough to cause serious injury if used as a weapon, thick enough to be bulletproof!)


add the butter,over a medium heat and quickly stir-fry the spices in hot butter. smell the goodness...





third, throw in the rice you soaked beforehand(after draining it) and saute quickly over medium heat for about a minute. keep stiiring to prevent them from sticking to the pan.





finally add the measured amount of water(4 cups) and turn up the heat. bring the pot to the boil, and cover. boil covered at high heat, without stirring, until the water barely boils up to the surface of the rice. keep checking the rice every minute. check a few grains for doneness (you want an "al-dente" texture, like italian pasta)





now bring the heat to low, and cook uncovered to remove extra water. use a flat spatula to carefully move back the rice from one side of the pot, and see how much water remains. boil it off at low heat. do not stir or disturb the rice otherwise they will stick like Krazy glue.





when only a little water is left, turn off the heat and let the steam escape. serve rice after ten minutes.