I am going back to basics here. I am about to post a recipe for Chicken Biryani and I realized I will need to use rice now and later again.
I talked about rice in my Vegetable Pulao with Mint and Yogurt post before. This is an extension to that 🙂
There was a time I used to cook rice in microwave as I would get fluffy and non sticky rice.
Then I read somewhere that when you cook any carbohydrate in microwave for longer periods, its composition changes and it essentially becomes hard for the body to process. So no more microwave rice.
Wash rice for about 2-3 times in cold water. Never wash rice in warm or hot water as that starts the cooking process even before you want to.
Put few drops of ghee / oil in a pan and when it’s heated add washed rice and fry for about a minute.
Add about 1.75 times of water for 1 cup of rice to the pan and continue to cook on medium high flame.
Bring it to a boil.
When water starts bubbling, reduce heat to low-medium and cover with a lid.
Don’t peek, don’t stir and let it cook for 12-13 minutes. By then all water would have been soaked up.
Turn the heat off. Let it stand for 10 minutes.There you have it most fluffy, separated and non broken grains – to the restaurant standard! If you have nothing against cloves, try adding a few cloves to oil / ghee before adding the rice. It gives a wonderful aroma to rice.