{"id":16198,"date":"2014-01-28T08:19:06","date_gmt":"2014-01-28T08:19:06","guid":{"rendered":"https:\/\/myhalalkitchen.zdoeuih2-liquidwebsites.com\/?p=16198"},"modified":"2021-03-19T13:20:37","modified_gmt":"2021-03-19T18:20:37","slug":"cook-basmati-rice","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/cook-basmati-rice\/","title":{"rendered":"How to Cook Perfect Basmati Rice Every Time"},"content":{"rendered":"\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-format=\"fluid\" data-ad-layout-key=\"-cg+ag-16-1s+7s\" data-ad-client=\"ca-pub-4632729089736324\" data-ad-slot=\"1234227835\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n<p>&nbsp;I&#8217;ve been making <a href=\"https:\/\/amzn.to\/3qBYeGg\">Basmati rice<\/a> for a long time and feel like I&#8217;ve perfected it from the lesson of first making some serious mistakes.<\/p>\n<p>The first time I made it is a time I look back on and now laugh a bit. I had never seen <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> other than white grain or wheat bran <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a>, and even then I usually made pasta instead of <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a>.<\/p>\n<p><a href=\"https:\/\/amzn.to\/3dFZvbX\">Basmati<\/a> was something new that I was exposed to from I found a plethora of it in Middle Eastern and Mediterranean grocery stores in the ethnic neighborhoods around Columbus, Ohio. It was the closest place to travel: 45 minutes outside of my college town of Athens, Ohio where I could find international foods and something I wanted to make because of my exposure to new friends at university who were making some of the most delicious dishes I&#8217;d ever tasted: <strong>Pakistani Biryani<\/strong> with <a href=\"https:\/\/billydoemeats.com\/?sca_ref=612140.OUBMoNQMp3\">chicken<\/a> or <a href=\"https:\/\/billydoemeats.com\/?sca_ref=612140.OUBMoNQMp3\">goat meat<\/a>; <a href=\"https:\/\/myhalalkitchen.com\/kebsa\/\">Gulf Style Kebsa<\/a> were my two absolute favorites. So I wanted to learn to make them myself and fill my own kitchen with the lovely aroma that only <a href=\"https:\/\/amzn.to\/3dFZvbX\">Basmati<\/a> does.&nbsp;<\/p>\n<p>Just opening up a bag to the noticeably different aroma made me interested in making it.&nbsp;<\/p>\n<p>The mistake I made was that the first time I cooked it, I never rinsed it. Apparently, bags like the one above were a little different than the plastic packets or <a href=\"https:\/\/amzn.to\/3qBYeGg\">bags of rice<\/a> that I was used to that were already rinsed. The ones in the burlap bags made no such claims so after I learned what I should have done, it was back to <em>soak, swoosh, rinse. Repeat. Soak, swoosh, rinse. Repeat. And so on&#8230;not a big deal but something I had to learn.&nbsp;<\/em><\/p>\n<p>I also learned a tried and true method from friends that makes it come out perfect every time and it seems to be way more forgiving than any other <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> I have ever cooked, so it&#8217;s another reason I almost always buy <a href=\"https:\/\/amzn.to\/3dFZvbX\">Basmati<\/a>.&nbsp;<\/p>\n<p>First, cover the suggested amount of <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> in a bowl with cool water. It doesn&#8217;t matter the amount,&nbsp; just enough to cover and allow you to swoosh it around. This also helps to remove some of the starch once you rinse it.<\/p>\n<p><a href=\"https:\/\/amzn.to\/3qBYeGg\" rel=\"attachment wp-att-16203\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/soak-Basmati-rice.jpg\" alt=\"soak Basmati rice\" width=\"700\" height=\"463\"><\/a><\/p>\n<p>Once you&#8217;re done swooshing it around (with clean hands, of course) you&#8217;ll be able to see any impurities come to the surface. This bowl seems to look pretty clean, although there&#8217;s a lot of starch in there as you can tell from the cloudy surface.&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/amzn.to\/3qBYeGg\" rel=\"attachment wp-att-16204\"><img decoding=\"async\" class=\"alignnone\" src=\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/soaking-basmati.jpg\" alt=\"soaking basmati\" width=\"700\" height=\"463\"><\/a>&nbsp;<\/p>\n<p style=\"text-align: center;\">You can drain the water out, but repeat the process several times. You can rinse it by putting the <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> in a colander with small holes so that the grains don&#8217;t fall through. I like the bowl method the best.&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/amzn.to\/3qBYeGg\" rel=\"attachment wp-att-16201\"><img decoding=\"async\" class=\"alignnone\" src=\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/drain-water.jpg\" alt=\"drain water\" width=\"700\" height=\"463\"><\/a><\/p>\n<p style=\"text-align: left;\">Now here&#8217;s where I don&#8217;t have photos to show so you&#8217;ll just take my word for it in terms of cooking.<\/p>\n<p style=\"text-align: left;\">I like to add onions to my &#8216;plain&#8217; <a href=\"https:\/\/amzn.to\/3dFZvbX\">Basmati<\/a> <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a>, but you can certainly skip this method. I use a medium-large deep bottom sauce pan, depending upon how large the amount you want to make. I saut\u00e9 the onions in <a href=\"https:\/\/amzn.to\/3tt9LJh\">butter<\/a> or ghee then add the <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> that has been fully drained of any water. I saut\u00e9 the <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> for just a minute or so, just to blend it in with the <a href=\"https:\/\/amzn.to\/3tt9LJh\">butter<\/a> or oil and the onions. It almost smells like popcorn when it&#8217;s cooking, it&#8217;s so aromatic.&nbsp;<\/p>\n<p style=\"text-align: left;\">I then add water just to cover the <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> (exact measurements in the recipe below), although when I first learned how to make it I learned how to eyeball it by systematically putting <span style=\"text-decoration: underline;\"><strong>one inch of water only above the <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a><\/strong><\/span>.&nbsp;<\/p>\n<p style=\"text-align: left;\">Once the water covers the <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a>, heat and bring it to a boil, then <em>immediately<\/em> turn the heat to low and cover the pot with<strong> a tight-fitting lid<\/strong>. If your lid isn&#8217;t tight, <strong>put foil between the lid and the pot<\/strong> or even a cotton cloth, but <span style=\"color: #ff0000;\"><strong>make sure any cloth does not come near any flames or heat<\/strong><\/span>. <span style=\"text-decoration: underline;\"><strong>Cook for exactly 20 minutes.&nbsp;<\/strong><\/span><\/p>\n<p style=\"text-align: left;\">The other important thing to remember is to&nbsp;<strong><em>never, ever, never&nbsp;<\/em>peek into the pot to see if it&#8217;s done before the time is up<\/strong>. When you do that, you waste valuable steam which really does affect how the <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> cooks and how fluffy it turns out.&nbsp;<\/p>\n<p style=\"text-align: left;\">The effect you want is a fluffy, well-cooked <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> that separates nicely with a fork.<a href=\"https:\/\/amzn.to\/3qBYeGg\" rel=\"attachment wp-att-16200\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/Basmati-Rice-with-a-fork.jpg\" alt=\"Basmati Rice with a fork\" width=\"700\" height=\"463\"><\/a><\/p>\n<p style=\"text-align: left;\">Although I always eat mine with a spoon.<\/p>\n<p style=\"text-align: center;\">&nbsp;<em>What about you? Do you cook <a href=\"https:\/\/amzn.to\/3dFZvbX\">Basmati<\/a> <a href=\"https:\/\/amzn.to\/3blliUC\">rice<\/a> often? How do you do it? Have you ever tasted it at all?<\/em><\/p>\n    <div class=\"blog-yumprint-recipe blog-yumprint-medium-image   blog-yumprint-numbered-methods \" yumprintrecipe=\"e1K8\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">    <img decoding=\"async\" class=\"blog-yumprint-google-image\" src=\"http:\/\/wordpress-523174-1665548.cloudwaysapps.com\/wp-content\/uploads\/plate-of-basmati-rice.jpg\" style=\"display:block;position:absolute;left:-10000px;top:-10000px;\" itemprop=\"image\" \/>\t\t<div class=\"blog-yumprint-photo-top\" style=\"background-image: url(http:\/\/wordpress-523174-1665548.cloudwaysapps.com\/wp-content\/uploads\/plate-of-basmati-rice.jpg)\"><\/div>\t<div class=\"blog-yumprint-recipe-title\" itemprop=\"name\">How to Cook Basmati Rice<\/div>\t<div class=\"blog-yumprint-recipe-published\" itemprop=\"datePublished\">2014-01-28 01:24:08<\/div>\t\t<img decoding=\"async\" class=\"blog-yumprint-photo-top-large\" src=\"http:\/\/wordpress-523174-1665548.cloudwaysapps.com\/wp-content\/uploads\/plate-of-basmati-rice.jpg\" \/>    <div class=\"blog-yumprint-serves\">Serves 2<\/div>    <div class=\"blog-yumprint-recipe-summary\" itemprop=\"description\">Make perfect Basmati rice every time with this simple, well-tested method.<\/div>\t<div class=\"blog-yumprint-header\">\t\t<div class='blog-yumprint-stars-reviews' itemprop=\"aggregateRating\" itemscope itemtype=\"http:\/\/schema.org\/AggregateRating\" color=\"#666666\" highlightcolor=\"#808080\" emptycolor=\"#bfbfbf\" rating=\"0\" count=\"0\">\n\t\t\t<div class='blog-yumprint-star-wrapper'>\n\t\t\t\t<div class='blog-yumprint-star-container'><\/div>\n\t\t\t\t<meta itemprop=\"ratingValue\" content=\"0\" \/>\n\t\t\t\t<meta itemprop=\"bestRating\" content=\"4\" \/>\n\t\t\t\t<div class=\"blog-yumprint-review-count\" itemprop=\"reviewCount\" content=\"0\"><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\t\t<div class=\"blog-yumprint-print blog-yumprint-action\">Print<\/div>\t<\/div>\t<div class=\"blog-yumprint-spacer\"><\/div>\t<div class=\"blog-yumprint-info-bar\">\t\t<div class=\"blog-yumprint-infobar-section\">\n\t\t\t<div class=\"blog-yumprint-infobar-section-title\">Prep Time<\/div>\n\t\t\t<div class=\"blog-yumprint-infobar-section-data\" itemprop=\"prepTime\" datetime=\"PT5M\">5 min <span class=\"value-title\" title=\"PT5M\"><\/span><\/div>\n\t\t<\/div>\t\t<div class=\"blog-yumprint-infobar-section\">\n\t\t\t<div class=\"blog-yumprint-infobar-section-title\">Cook Time<\/div>\n\t\t\t<div class=\"blog-yumprint-infobar-section-data\" itemprop=\"cookTime\" datetime=\"PT20M\">20 min <span class=\"value-title\" title=\"PT20M\"><\/span><\/div>\n\t\t<\/div>\t\t<div class=\"blog-yumprint-infobar-section\">\n\t\t\t<div class=\"blog-yumprint-infobar-section-title\">Total Time<\/div>\n\t\t\t<div class=\"blog-yumprint-infobar-section-data\" itemprop=\"totalTime\" datetime=\"PT25M\">25 min <span class=\"value-title\" title=\"PT25M\"><\/span><\/div>\n\t\t<\/div>\t<\/div>\t<div class=\"blog-yumprint-recipe-contents\">\t\t<div class=\"blog-yumprint-photo-middle\" style=\"background-image: url(http:\/\/wordpress-523174-1665548.cloudwaysapps.com\/wp-content\/uploads\/plate-of-basmati-rice.jpg)\"><\/div>\t\t<div class=\"blog-yumprint-info-box\">\t\t<div class=\"blog-yumprint-infobox-section\">\n\t\t\t<div class=\"blog-yumprint-infobox-section-title\">Prep Time<\/div>\n\t\t\t<div class=\"duration blog-yumprint-infobox-section-data\" itemprop=\"prepTime\" dateTime=\"PT5M\">5 min <span class=\"value-title\" title=\"PT5M\"><\/span><\/div>\n\t\t<\/div>\t\t<div class=\"blog-yumprint-infobox-section\">\n\t\t\t<div class=\"blog-yumprint-infobox-section-title\">Cook Time<\/div>\n\t\t\t<div class=\"duration blog-yumprint-infobox-section-data\" itemprop=\"cookTime\" dateTime=\"PT20M\">20 min <span class=\"value-title\" title=\"PT20M\"><\/span><\/div>\n\t\t<\/div>\t\t<div class=\"blog-yumprint-infobox-section\">\n\t\t\t<div class=\"blog-yumprint-infobox-section-title\">Total Time<\/div>\n\t\t\t<div class=\"duration blog-yumprint-infobox-section-data\" itemprop=\"totalTime\" datetime=\"PT25M\">25 min <span class=\"value-title\" title=\"PT25M\"><\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t<div class=\"blog-yumprint-ingredient-section\" yumprintsection=\"0\">                <div class=\"blog-yumprint-subheader\">Ingredients<\/div>\t\t\t<ol class='blog-yumprint-ingredients'>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"0\" itemprop=\"ingredients\">1.5 cups Basmati rice<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"1\" itemprop=\"ingredients\">2 tablespoons butter or ghee<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"2\" itemprop=\"ingredients\">1 tablespoon grape seed oil<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"3\" itemprop=\"ingredients\">1\/3 cup yellow onion, diced<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"4\" itemprop=\"ingredients\">1.5 cups water<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"5\" itemprop=\"ingredients\">1\/2 teaspoon sea salt<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t<div class=\"blog-yumprint-method-section\" yumprintsection=\"1\">\t\t\t<div class=\"blog-yumprint-subheader\">Instructions<\/div>\t\t\t<ol class=\"blog-yumprint-methods\" itemprop=\"recipeInstructions\">\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"0\">Rinse the rice several times or put it in a bowl first, then swish it around to bring any impurities to the top. Drain the water out and rinse the rice a couple of times.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"1\">In a deep bottom saut\u00e9 pan, heat the butter and oil. Add the onion and saut\u00e9  until translucent.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"2\">Add the rice and saut\u00e9 slightly, then add the water and salt.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"3\">Bring to a boil then immediately lower the heat. Place a clean cotton towel over the top, but be careful that no edges are anywhere near the flame or heat. Place the lid onto the pan, too.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"4\">Keep heat on low and cook this way for 20 minutes without opening until the very end.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"5\">Once opened, remove the lid and let the remaining steam out.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"6\">Serve immediately, as desired.<\/li>\t\t\t<\/ol>\n\t\t<\/div>    <div class=\"author blog-yumprint-author\" itemprop=\"author\">By Yvonne, MyHalalKitchen.com<\/div>    <div class=\"blog-yumprint-recipe-source\">Yvonne Maffei https:\/\/myhalalkitchen.com\/<\/div>\t\t<\/div>\n\t<\/div>\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><a href=\"https:\/\/amzn.to\/3qBYeGg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"778\" src=\"https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2021\/02\/Lamb-Basmati-1024x778.jpg\" alt=\"\" class=\"wp-image-107671\" srcset=\"https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2021\/02\/Lamb-Basmati-1024x778.jpg 1024w, https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2021\/02\/Lamb-Basmati-300x228.jpg 300w, https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2021\/02\/Lamb-Basmati-768x583.jpg 768w, https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2021\/02\/Lamb-Basmati-624x474.jpg 624w, https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2021\/02\/Lamb-Basmati-1320x1003.jpg 1320w, https:\/\/myhalalkitchen.com\/wp-content\/uploads\/2021\/02\/Lamb-Basmati.jpg 1440w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-format=\"fluid\" data-ad-layout-key=\"-cg+ag-16-1s+7s\" data-ad-client=\"ca-pub-4632729089736324\" data-ad-slot=\"1234227835\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;I&#8217;ve been making Basmati rice for a long time and feel like I&#8217;ve perfected it from the lesson of first making some serious mistakes. The&hellip;<\/p>\n","protected":false},"author":2,"featured_media":16200,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[104],"tags":[245,2091,2092,990,1126],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Cook Perfect Basmati Rice Every Time - Yvonne Maffei - Making Global Cuisine Halal<\/title>\n<meta name=\"description\" content=\"My Halal Kitchen is a halal food and cooking blog featuring culinary tips and healthy halal recipes anyone can make and demonstrating how any cuisine can be made halal. wholesome living, quick recipes, vegetarian, vegan, gluten-free, food photography, food industry, nutrition, Recipes, Culinary Tips, Aprons, Clean Your Kitchen Green book on eco-friendly cleaning, E-books, Kitchen Gadgets, Table Linens\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/myhalalkitchen.com\/cook-basmati-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Cook Perfect Basmati Rice Every Time - 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