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Basmati rice is an impossibly long-grained rice typically enjoyed with fabulously spiced Indian curries and all manner of flavorful dal.
When basmati rice cooks, it emits a nutty, aromatic aroma. There is nothing else like the smell, and it is something to cherish.
The individual grains of rice also lengthen to incredible proportions when cooked, and stay separate, which makes it beautiful to look at, as well as fun to eat.
White Basmati rice is revered in Ayurveda for it’s superb digestibility. The recipe and method I am sharing with you today will ensure you succeed in cooking a beautifully digestible pot of rice.
Perfectly Soft Basmati Rice
- 1 cup Basmati rice
- 2 cups cold water
- 1 teaspoon ghee
- pinch Himalayan pink salt
- Choose a good quality 2 to 3-quart saucepan with a heavy bottom to cook your rice.
- Measure the rice into your saucepan and rinse it in cold water once. Carefully pour out the rinsing water (not loosing any grains of rice), then add the 2 cups of water and let it the rice soak for at least 10 minutes.
- Add ghee and salt, and bring the rice to a boil on medium-high heat. Stir the rice once gently, turn down the heat to very low, and cover. Set a timer, and simmer covered for 15 minutes.
- Check the rice. It should be ready. If you turn off the heat and leave it with the lid covered, it will continue to cook. Very often at this point, I find myself adding two tablespoons of water and closing the lid up. The extra water loosens any rice from the bottom of the pot, and steams it a little further for extra softness.
- Fluff gently with a fork before serving, and enjoy.