Plain Basmati Rice
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
Total Timeunder 30 minutes
Recipe Courseside dish
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
- 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