Preparation / Directions:
First wash rice in several changes of water, until the water is no longer milky. Do this by first runing water over the rice in a strainer. Then place the rice in a bowl and fill with water (note how milky the water becomes). Drain and fill the bowl again. Repeat until the water is relatively clear.
Now place the rice in the bowl, cover by an inch with water, and let sit for 30 minutes.
Meanwhile, bring a large pot of water, 3 1/2 to 4 quarts, to a boil and add some salt. Drain the rice and add it to the pot. Stir the rice for about 30 seconds so that it doesn't stick to the bottom of the pot. Bring the water back to a boil and cook the rice, uncovered, for 5 minutes. Drain, shake in the strainer or colander to rid the rice of excess water, and serve at once in a heated dish. This recipe provides six servings.
Comments: Basmati rice has an earthy, perfumed fragrance all its own. It's a very light, delicate rice and is perfect with curries and for pilafs. You can find it in Indian import stores as well as stores that stock a good selection of grains. These are Julie Sahni's instructions for cooking basmati rice. They are incredibly quick, simple, and fail-safe. The rice should be cooked just before serving. It takes only 5 minutes. Make sure you have a warm serving dish ready.
Recipe Source: ENTERTAINING LIGHT by Martha Rose Shulman (c) 1991 Bantam Books, New York - 465 pages - $25.00 As reprinted in the May/Jun, 1992 issue of Cookbook Dig
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