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Plain Basmati Rice

Updated February 23, 2016
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Cookbook

Indian Home Cooking

Published by Clarkson Potter

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.

Serves4 to 6

CostInexpensive

Easy

Total Timeunder 30 minutes

Recipe Courseside dish

Dietary Considerationside dish

Five Ingredients or LessYes

Mealdinner, lunch

Ingredients

  • 10 cups water
  • 2 cups basmati rice

Instructions

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.

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