Today we’re going to make perfect basmati. Or Jasmine rice, or long-grain, or short grain, or any other form of rice except the very starchy types – arborrio and sticky rice, for example.
You are going to learn a trick that will create a perfect pot of rice every time. It doesn’t matter whether you are using a pot or a rice cooker. It doesn’t matter what size pot you use. You won’t even need to measure either the rice or the water, if you don’t want to. It will always come out perfect.
What makes rice perfect? The amount of water it absorbs during the steaming process. Too much water, you will have mushy rice. Too little, and the rice may burn (if you don’t catch it in time) and will still have a “bone” (a little hardness to the bite).
Rinse your rice until the water runs clear. Put your rice in the pot. Shake the pot to level out the rice. Add enough room temperature water so that when you touch the top of the rice with your pointer (index) finger, the water comes half way up the first joint (roughly 1/2 inch) or all the way up to the joint (about 1 inch) for brown rice. If you are using a rice cooker, cook on whatever setting you normally use for white or brown rice.
If you are using a pot, bring the rice to a boil on high heat, uncovered. Reduce heat to medium-low and cover the pot. Do not disturb or uncover the pot. Allow the rice to steam for 9 – 10 minutes. Remove from heat immediately and leave the pot covered for 5 minutes.
Open the rice cooker or pot and fluff the rice while it is still warm. Once it cools, it will begin to stick together like cement, so fluff it now. Go ahead. Fluff it. Nice.
That’s it. Easy Peasy.
Until next time,
Peace and love,