*  Exported from  MasterCook II  *

                        Plain Boiled Basmati Rice

Recipe By     : The Curry Club Indian Restaurant Cook Book - Pat Chapman
Serving Size  : 4    Preparation Time :0:15
Categories    : Ethnic - Indian                  Pasta & Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 350      Grams         Basmati Rice -- (12 1/2 ounces)
   1      Litre         Water -- (1 quart)

1)  Pick through the rice to remove grit.

2)  Boil the water.

3)  Wash the rice in several changes of water while the water is coming to a boil.  For the final rinse, run hot tap water through the rice to minimize temperature reduction when you add it to the boiling water.

4)  When the water comes to a boil, add the rice and start timing.  It takes 8-10 minutes from the start.

5)  Put the lid on the pan until the water returns to the boil. Stir frequently.

6)  After about 6 minutes, start tasting a few grains.  As soon as the centre is no longer brittle, but still has a good al dente bite to it, strain off the water.  It should seem slightly under-cooked.

7)  Place the strainer under cold tap water and cool the rice down.  This stops the rice from cooking further.  Shake off all excess water, then place the strainer onto a dry tea towel which will help remove the last of the water.

8)  After about 10 minutes, put the rice in a dish and into a low oven or warming drawer for about 1/2 hour.  As it dries, the grains will separate and become fluffy.

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