I pull these instructions out every time I need to make Basmati Rice. I have it many years. It’s printed and stored with some other old reliables. In December I posted a recipe for Turkey Curry to use up the left overs. I had friends over Stephen’s Day and made Turkey Curry, and Cashew Curry for my vegetarian guest. What could be better with any curry than fluffy Basmati rice. I haven’t mastered the art of making Naan bread…. yet, so that had to be bought. I just added heaps more garlic and butter. All in all it was a very tasty meal, (says I) 🙂 ….. well no one complained! I even had a request for the instructions on how to make the rice fluffy, so here it is for one and all. I just made the plain version but you can jazz it up.
But First Some Nutrition Facts
Just so that you can enjoy it even more, here are a few nutritional positives about Basmati rice. Brown Basmati has about 150 calories per 60g uncooked. It contain 2g fibre and 1.5 of healthy fats (oil). Brown Basmati has a small amount of iron and B vitamins. The white version has 160 calories per 60g uncooked but with the fibre and oil removed this makes it less nutritious. Both provide 3-4g of protein. Combined with eggs or other animal protein this provides a complete amino acids profile. Brown Basmati rice is lowest on the glycaemic index of all types of rice. With the removal of the fibre and oil white Basmati is higher but is still on a glycaemic par with long grain brown rice and rates lower than ordinary white rice, making it a better choice for diabetics or anyone trying to control blood sugar levels.
Here’s what to do:
- Rinse the rice in fresh cold water until the water runs clear
- Put 750ml of water in a pot and bring to the boil
- Add the rice and simmer rapidly, uncovered for 8 minutes
- Stir occasionally to stop the rice from sticking
- After 8 minutes drain the rice in a colander or sieve
- Pour a half inch of boiling water (from the kettle) into the pot and place the sieve on the pot, ensuring that it isn’t in contact with the water (this would result in soggy bottomed rice).
- Cover the pot and rice with aluminium foil, return to the heat and simmer for 10 minutes after which time, you’ve got it…… perfectly fluffy rice.
Note: I just used a stacking pot with a steaming section and the lid on for steaming.
Options to Jazz it up:
- At the stage the rice is added to the pot of boiling water – add 4 cloves and 1/4 teaspoon of turmeric. The cloves add an lovely aromatic flavour while the turmeric gives white Basmati a vibrant yellow appearance.
- Add 1 cinnamon stick and 3 bay leaves.
- At the steaming stage add some finely chopped already sautéed onion and toasted almonds.
Original instructions came from a website called Suite101.com The website is still there but I can’t find these instructions. Its been a while 🙂
You can download my pdf of the instructions here.
You can download my pdf of Turkey Bone Broth and Turkey Curry in previous post ‘Gobble Gobble’