Side Pannel
Narsai's Basmati Rice Pilaf
Ingredients List
- 1 c Basmati rice
- 1 1/2 c Water; plus
- 1/2 c Water; *as directed
- 1 tb Butter or oil
- Salt; to taste
Directions
Place rice in a bowl and rinse with tap water until the water runs clear.
Set aside to soak for 10-30 minutes. Heat 1 1/2 - 2 cups water with butter
or oil and salt in a small saucepan with tight fitting lid. Drain the rice,
and when the water comes to a boil, stir into the pot. As soon as it
returns to a boil, lower the heat to the slowest simmer, cover the pot and
cook for 10 minutes. Remove from heat with the lid still on, and let rest
for 5-10 minutes. Stir well and serve.
* Use 1 1/2 cups for very firm rice and up to 2 cups for softer, fluffier
rice. The shelf age and source of the rice cause slight variations in the
amount of water which will be absorbed.
Set aside to soak for 10-30 minutes. Heat 1 1/2 - 2 cups water with butter
or oil and salt in a small saucepan with tight fitting lid. Drain the rice,
and when the water comes to a boil, stir into the pot. As soon as it
returns to a boil, lower the heat to the slowest simmer, cover the pot and
cook for 10 minutes. Remove from heat with the lid still on, and let rest
for 5-10 minutes. Stir well and serve.
* Use 1 1/2 cups for very firm rice and up to 2 cups for softer, fluffier
rice. The shelf age and source of the rice cause slight variations in the
amount of water which will be absorbed.
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