Cover the pan with a tight fitting lid and let the water+rice concoction come to a boil. Add Butter/ Ghee/ Olive oil and salt (if using). Put the pan with rice and water on the stove and turn on the heat to high. After the rice had been rinsed, add the scant two cups of water. It is important to do this step to get rid of the starchy milling powder off of the rice, otherwise the rice might become sticky while cooking. Rinse the rice 2-3 times under cold water till the water almost runs clear. So here we go:Īdd 1 cup basmati rice to a wide, heavy bottomed pan. And rice are so versatile – serve rice with curries, vegetables, meats, pretty much as your choice of grains/carbs instead of bread. Once you get around making homemade basmati rice, you will never go back to ready to cook or ready to eat kind of rice again. The recipe is simple and straight forward and it is very hard to mess up. And I would often try to cook a cup of rice here and there as a side dish to go with anything else that was being cooked for dinner.
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Soon the pantry in my new house had a big container full of long grained, aromatic Basmati rice. So that was a big change for me…that change didn’t last long though. I grew up eating rice for at least one meal everyday. Most families in Punjab prefer eating rotis made with whole wheat flour over eating rice. A first got married, his family was not that much into eating rice. It is so full of flavor that you can eat a bowl of rice straight up with may be some ghee mixed in and feel like a royalty. Basmati is a variety of long grained white rice that has an aroma that can knock your socks off. As a part of his job he always had close interactions and very cordial relations with most of the farmers in the area and he would often bring home jute sacks full of the best Basmati that the region had to offer.
You see my father worked in agricultural extension in the northern state of Punjab in India. Basmati is the rice of my childhood and will always be my favorite type of rice.
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