Steamed Basmati Rice
Photo: No machine-readable author provided. Ranveig assumed (based on copyright claims)., Public domain
Basmati is a fragrant long-grain rice that turns up throughout Indian cooking, and this method is built to protect its aroma. A long rinse removes surface starch so the grains stay separate, while a small splash of lemon juice keeps them bright and white. Butter and saffron are both optional, but saffron gives the pot a golden color and a floral note. It makes a plain, dependable side for curries and grilled meats.
Instructions
If you are using saffron, soak it in a tablespoon or two of hot water for 10 minutes. Keep the water and the strands together, to be added with the lemon juice later.
Rinse the rice in a sieve under cold running water for 5 to 7 minutes, until the water runs clear of starch.
Put the rinsed rice, the water, the butter and the salt into a pot. Bring it to a rapid boil.
Stir in the lemon juice, along with the saffron and its soaking water if you are using it. Cover the pot tightly, turn the heat down to its lowest setting, and simmer for 8½ minutes.
Taste a few grains to check the texture. If the centers are still firm, cook for 1 to 5 minutes longer, depending on how underdone the rice is.
Fluff the rice with a fork and serve it hot alongside whatever main dish you like.
Make it personal.
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