Perfectly cooked Basmati Rice (Oil-free)
Hello everyone! It's Rita here. How has life been treating you all? We've been travelling up and down the country for a lot of business meetings and events and I must say it's been exciting! It has been a while since we last shared a "Kitchen Basics" recipe. We've got a series of quick meal recipes that we will be sharing soon and the very first of these includes basmati rice, so we figured we ought to start with an easy tutorial of how to cook an oil-free and perfectly fluffy basmati rice.
Cooking rice is a dividing task in the kitchen – you either find it super simple and are able to do it with your eyes shut, or won't even try it because you're sure it'll stick to the pan and turn into one big mass of goopy, pasty mush. We were used to cooking rice in a thermomix and felt like we'd never be able to cook any sort of decent rice, were we ever to try doing it in a pot on the stovetop. That was until our 12 year old thermomix decided it had had enough and told us to flip off. Fast forward a few months and we're now rice cooking professionals! Necessity is the mother of invention, huh? Turns out it is no trouble at all and we can still feast on one of our absolute favourite cereals – basmati rice. We usually cook a large pot of basmati rice every week and store the rice in an airtight container in the fridge. It keeps well for several days and saves us a lot of time when it comes to planning our weekly meals.
It's about time we share what we've learned and help you all make the perfectly fluffy basmati rice. Scroll down to see how it's done and in a matter 15 minutes, you'll be serving rice for the whole family!
PERFECTLY COOKED BASMATI RICE
15 minutes | makes 4 cups of cooked rice
Ingredients
2 cups | 380 gr. basmati rice
4 cups | 1 liter filtered water, boiling
2 star anise pods
4 clove buds
1 tsp whole cumin seeds
2 tsp sea salt
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
Place the basmati rice in a colander or fine mesh sieve and wash it thoroughly under running water for 2-3 minutes ou until the water comes out clear.
Drain the rice and transfer into a large pot.
Add the sea salt and all of the spices.
Carefully pour the boiling water into the pot.
Heat up to a rolling boil and then cover the pot and reduce to medium-low heat.
Cook for 8 minutes.
Keeping the lid on, remove from heat and allow to rest for 5 further minutes before taking the lid off the pan.
Fluff the rice with a fork and serve.
This rice keeps well in an airtight container in the fridge for up to 5 days.
