I was about to make some basmati rice (Indian white rice), but was wondering if soaking rice was healthier. I already soak beans and nuts to remove enzyme blockers. In my research, I discovered soaking basmati rice, as well as others, not only removes some nutrient blockers, it makes it easier to digest. In addition, the soaking speeds up the cooking process. You’ll appreciate the rinsing process because it removes so much of the starch that it makes this a fluffy, not sticky, basmati rice recipe. I use it with my Chicken Korma Recipe. Enjoy!
Basic Basmati Rice Recipe
The perfect recipe for basmati rice.that creates fluffy rice instead of sticky, starchy rice. It's easier to digest, too!
- 1/2 cup basmati rice
- 7/8 cup (3/4 cup + 2 Tbsp.) water
- 1/16 teaspoon salt
- Rinse the rice in a fine mesh strainer until the water runs clear. (This removes a lot of the starch that causes rice to become gummy and sticky.)
- Soak covered in water for 30 minutes. (This speeds up the cooking.)
- Drain the rice using the same fine mesh strainer. Transfer to a medium-size saucepan (not a narrow bottom saucepan) and bring to a boil over medium heat.
- Cover and lower heat to allow the rice to simmer for 15 minutes.
- Remove from heat and allow to rest for at least 5 to 10 minutes. Fluff with a fork and serve.
You can make the rice a couple hours in advance and leave on top of the stove, covered. Then when it's time to serve it, be sure that your topping sauce is piping hot.
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