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Asian, Indian
Plain Basmati Rice Recipe-22465

Photo by: Joseph DeLeo
Comments: 0


Oble Chawaal

This is the way I make rice for most everyday meals at home. It’s not quite as elegant-tasting as rice pilaf, but it’s the simplest way I know to cook rice and absolutely foolproof. In my home in Delhi, Panditji used to make rice this way when my maternal grandmother, who had diabetes, came to visit from the United States. Boiling rice this way in a large quantity of water reduces the starch (good for a diabetic), while keeping the grains perfectly separate.

Yield: Serves 4 to 6


  • 10 cups water
  • 2 cups basmati rice


Bring the water to a boil over high heat in a large saucepan. Add the rice and stir gently so that it doesn’t stick to the bottom of the pan. Return to a boil, turn the heat down so that the water simmers Vigorously, and cook, partially covered, 8 minutes.

Drain the rice, return to the pan, and let stand, covered, until ready to serve.

© 2004 Suvir Saran and Stephanie Lyness

Note from Cookstr's Editors

Nutritional information is based on 6 servings.


Nutritional Information

Nutrients per serving (% daily value)

225kcal (11%)
3mg (0%)
0g (1%)
0g (1%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
17mg (2%)
0mg (3%)

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