Good basmati does not need much interference. This simple absorption method is designed for long, separate grains with a light texture and clean aroma.
Serves 4
Prep: 10 minutes Cook: 18 minutes Rest: 10 minutes
Ingredients
- 300g NAZIA basmati rice
- 450ml cold water
- 1/2 tsp fine salt, or to taste
- 1 tsp neutral oil or a small knob of butter, optional
- Fresh herbs to finish, optional
Method
- Rinse the rice in several changes of cold water until the water runs much clearer. Drain well.
- Add the rice, water and salt to a medium saucepan. Bring to a gentle boil over medium heat.
- As soon as it boils, cover with a tight-fitting lid and reduce the heat to its lowest setting. Cook for 12 minutes without lifting the lid.
- Turn off the heat and leave the pan covered for 10 minutes. The resting time allows the remaining steam to finish the grains without making them wet.
- Fluff gently with a fork. Fold through the oil or butter if using, then serve.
NAZIA kitchen note
For especially distinct grains, avoid stirring once the rice begins to cook. If your saucepan has a loose lid, place a clean piece of foil beneath the lid to hold in the steam.
Serve with dal, grilled vegetables, roasted chicken or any richly spiced main that benefits from a clean, fragrant rice alongside it.
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