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Basmati rice disaster
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eva_prior
05-10-2014
Originally Posted by WombatDeath:
“You're all completely mad.”

Thanks WD...............*polishes 'completely mad' trophy and admires same with deep pride.* (copyright acknowledgement iirc to JesuLeChop)

On a serious note, humans consume more rice than any other form of carbohydrate. So it's useful to be able to cook it properly.
ChoccyCarole
05-10-2014
Originally Posted by eva_prior:
“Wash one mug of rice whilst two mugs of water is being boiled in a kettle.

Bung both rice and water into a saucepan to boil with lid on.

AS SOON AS THEY COME TO THE BOIL SWITCH HEAT OFF.

leave with lid on for fifteen minutes.

Enjoy fluffy rice.”

I couldn't resist making [ a cup full ] of Basmati rice late last night using your method
which worked very well and was much enjoyed thank you - but I think I added a tad too much water that time

- Next time I will add a bit less than 2 cups of boiling water

Before cooking it - I also added
a ****pinch of each**** of salt garlic granules white pepper and chinese 5 spice
which made it smell very chinesey

My 2 doggies have had **what remained** with their brekkie this morning
Victoria Sponge
18-10-2014
My method (if no rice cooker) is the best method to ensure beautifully cooked basmati rice.

Use a mug to measure out your required amount of rice. Rinse two or three times. Drain. Then add 1.5 times cold water to rice. E.g. for one mug of rice, add 1.5 mugs of water, 2 mugs of rice/3 mugs water, etc.

Bring to the boil, then turn the heat right down to the lowest heat and put a tightly fitting lid on it. Cook for 10 or 11 mins. Do not uncover the pan during this time.

When ready, all the water should be absorbed and there should be some pits on the surface. Take a fork and fluff up the rice. Perfectly cooked rice. Soft but firm grains with no excess water.

This is the Sri Lankan way of cooking rice if no rice cooker is available, but with the rice cooker we also use the same ratio of rice to water (1:1.5)

Hope this helps everyone!
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