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Learn how to make perfect Basmati rice. With it’s fragrant aroma and super long grain, Basmati rice is a great choice for many Indian rice dishes such as Biryani and Pulav. Or…try it simply plain and white. It’s delicious!
For a detailed recipe, click here.
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July 6th, 2007 at 3:22 pm
Well done. Reminds us of the original home of Basmati. Keep them coming.
December 14th, 2007 at 4:24 pm
thank you, u are saving my tmmy for ach after my mum went on holiday for 3 months
January 11th, 2008 at 10:21 am
Hi -
Love the site.
Basmati in the US seems to cook well using normal techniques (use 2x amount of water to rice, bring water and rice to a boil, reduce heat and cook until water absorbed.) Comes out nice and fluffy.
Currently in Paris - and the Basmati is *really* sticky, here. So, I tried your method and it seemed to work, but it was pretty overdone. I think 10 mins too long. More like six or seven would have been better, I think.
But better than sticky.
Thanks,
rickb
January 11th, 2008 at 4:25 pm
Hi Rick,
This is very interesting as we have been making rice the same way (10mins) for years. The few things I can think of are
1. the rice quality varies
2. the rice that is served with Indian food is a lot softer that the Chinese rice or American rice.
Anyway, am glad you came up with a solution.