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Tips for Cooking a Perfect Pot of Rice

Zester Daily
Shine Food
September 19, 2012


y Raghavan Iyer

There are many ways to cook rice, especially a rice variety as refined as basmati.

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The absorption/steeping method and the open-pot pasta method are ideal. Some people use rice cookers and even pressure cookers to cook this delicate grain, and I find that they generate too intense a heat, resulting in a mushy, overcooked texture.

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To salt or not to salt the rice is the Shakespearean query. In my recipes for curries, stir-fries and chutneys, I use just enough salt to bring out the flavors, so I do recommend salting the rice you'll be serving with them. If you don't salt the rice, you may want to add a bit more salt to the dish you are serving with the rice.

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Cooking Rice With the Absorption/Steeping Method

Makes 3 cups

Ingredients

1 cup Indian or Pakistani white basmati rice

1½ teaspoons coarse kosher or sea salt

Directions

1. Place the rice in a medium-size saucepan. Fill the pan halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects, like loose husks, which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 1½ cups cold water and let it sit at room temperature until the kernels soften, 20 to 30 minutes.

2. Stir in the salt, and bring to a boil over medium-high heat. Cook until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Then, and only then, stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid, reduce the heat to the lowest possible setting, and cook for 8 to 10 minutes (8 minutes for an electric burner, 10 minutes for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed, for 10 minutes.

3. Remove the lid, fluff the rice with a fork, and serve.

Cooking Rice With the Open-Pot Pasta Method

Makes 3 cups

Ingredients

1 cup Indian or Pakistani white basmati rice

1½ teaspoons coarse kosher or sea salt

Directions

1. Fill a large saucepan halfway with water, and bring it to a rolling boil over medium-high heat.

2. While the water is heating, place the rice in a medium-size saucepan. Fill the pan halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects, like loose husks, which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain.

3. Add the rice to the boiling water, and stir once or twice. Bring the water to a boil again and continue to boil the rice vigorously, uncovered, stirring very rarely and only to test the kernels, until they are tender, 5 to 8 minutes. Immediately drain the rice into a colander and run cold water through it to stop the rice from continuing to cook. (The problem with his method is that the grain will go from just-right to overcooked in mere seconds if you are not attentive.)

4. Transfer the rice to a microwave-safe dish and stir in the salt. Just before you serve it, rewarm it at full power, covered, for 2 to 4 minutes.

Zester Daily contributor Raghavan Iyer is a cookbook author, culinary educator, spokesperson and consultant to numerous national and international clients, including General Mills, Bon Appetit Management Company, Target and Canola. He co-founded the Asian Culinary Arts Institutes, Ltd. and has written three cookbooks, most recently the award-winning "660 Curries." His articles have appeared in Eating Well, Fine Cooking, Saveur and Gastronomica, and he has been a guest on TV and radio shows throughout the U.S. and Canada. Iyer sells spices at turmerictrail.com.

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