Boiled Basmati Rice

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Boiled Basmati Rice

People often ask me about making rice. People always complain that when they cook rice it becomes lumpy! This recipe will show you how to make the simplest boiled basmati rice where each grain is separate without a lump in sight! Also not a single drop of oil is used in this recipe.
Boiled Basmati Rice

Cook time: 15 mins
Total time: 15 mins
Serves: 4

1 1/2 cups of basmati rice
1 tsp salt
Optional whole spices :
cinnamon stick
a few cloves
a pinch of cumin seeds
a star anise
a couple of black cardamoms
a bayleaf


Soak the rice in some cold water for 30 mins, else 10 mins will do if short of time
Boil water in a large pan with the salt. Add the whole spices if using them. A beautiful aroma will be released if using the whole spices.
Wash the rice using cold water and drain to remove the starch. Do this a couple of times.
Add the rice to the water, ensuring their is plenty of water covering the rice.
Cook on high heat for five minutes ensuring the rice is covered with plenty of water. Leave the lid off else the water will overflow from the lid and make a mess of the hob !
Using a slotted spoon, take out a few grains of rice and press using your fingers to see if it soft – it should be as soft as you would like to eat it.
If al dente, cook for a further few minutes but ensure it is not overcooked
Drain the water using a sieve or colander (ensuring the holes are not too big to let the rice through!)
Place the pan on the lowest heat possible and add the drained rice back into the pan
Cover with the lid and leave on lowest heat for five minutes.This will allow any remaining water to evaporate and ensure the rice is not “wet”
Serve with a curry of your choice !

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