The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [73]
Fluffy, Perfect Rice
Although rice is one of the simplest foods to cook, the perfect, fluffy rice can still be a challenge to achieve. I’ve included the correct amount of water needed to cook the rice in every recipe, but keep in mind that the heat intensity, type of pan you use, and soaking can change the rice’s cooking time and consistency. Follow these steps every time you cook rice. Practice a few times and you’ll have fluffy rice every time.
1. Use a wide saucepan or a skillet with a lid, large enough for the rice to expand. My general rule of thumb is a 1-quart pan for every 1 cup of rice—for example, 1 quart for 1 cup, 2 quarts for 2 cups. You can use a larger pan, but never a smaller one. If you use a smaller pan than required, you will have unevenly cooked or sticky rice, as the grains will get packed and not have room to expand. Make sure the pan has a tight-fitting lid.
2. Wash the rice in 3 to 4 changes of water. Washing removes any starchy powder and makes the rice less sticky. To wash rice, place in a bowl and add cold water. Rub and stir the rice grains with your hand between changes of water. (Rice processed in the United States has been washed and enriched with nutrients and may not require washing. However, all rice sold in Indian and Asian stores should be washed before using.)
3. For best results, soak rice in cold water for 15 to 30 minutes. Soaking lengthens the grains and reduces the stickiness. Strain the rice and discard the water. (This step can be eliminated if you are short on time; just wash and cook rice.)
4. Add 2 cups of water for 1 cup of rice. If you’re cooking 3 or more cups of rice, reduce the water by about 1 tablespoon per cup rice. For example, for 3 cups of rice use about 5 ¾ cups of water, and for 5 cups of rice use 9 ½ cups of water.
5. Bring the rice to a full boil, reduce the heat, and simmer uncovered for 12 to 15 minutes. The water should be fully absorbed. Check if the rice is done by placing 1 to 2 grains of rice on the countertop and gently pressing with a finger. The rice should be firm yet soft with no grainy texture. If the rice is not done, you will see and feel a little grain in the pressed rice. Continue to simmer for a few more minutes. Once the rice is done, remove it from the heat, cover with lid, and let stand until ready to serve.
6. Before serving, gently fluff rice with a fork. Lift rice and gently break up any lumps.
Reheating Rice
Rice tastes best when it is hot or at least at room temperature, not refrigerated. A microwave makes reheating much easier. For best results, reheat rice in a microwave-safe dish, add 1 to 2 tablespoons of water (based on the amount of rice) over the cold rice, cover with a lid, and microwave on high until steamed though. If using the stovetop, heat the water in the bottom of the pan, add rice, and steam through. Cover with lid, let sit for 2 to 3 minutes, and enjoy.
GF, LF
Basmati Rice
Basmati Chawal
SOAK TIME: 15 minutes (optional)
PREP: 5 minutes
COOK: 20 minutes
MAKES: 8 servings
SERVING SIZE: ½ cup
Basmati rice is unique in its texture and flavor. It is extra long, super white, and comes out fluffy every time. It is the preferred rice for rice pilafs such as Pea-Mushroom Pilaf (page 141). For best results, soak the rice before cooking it. Be sure not to overcook, as it will get sticky.
1 cup basmati rice
2 cups water
1. Wash rice in 2 to 3 changes of water until the water is relatively clear. Soak in cold water for 20 minutes or longer. (Soaking helps make the rice grains longer. If you don’t have time, this step can be eliminated.) Drain the rice in a strainer.
2. Place rice and water in a 1-quart or larger saucepan. Bring water to a boil. Reduce heat to a simmer. Simmer for 12 to15 minutes. All the water should be absorbed. Check if rice is cooked by placing 1 or 2