Boiled Basmati rice
Cooking perfect fluffy Basmati rice has some people breaking out into a nervous sweat while others fid it a breeze, here's our fool proof method that works for all quantities up to 15 people.
The quantity of raw rice per person varies according to moisture content and the age of the rice. You should follow the instructions on the pack for quantity. Once you have the raw rice ready follow our instructions below. Here's a surprise trick, don't wash the rice, rice sold in the west is already pre-washed if you wash it again you will change the ratio of water to rice. If you really must wash your rice, drain it very well and take 1 tablespoons of water out of the below recipe for every portion.
Place the rice in a steep sided saucepan, choose the size of saucepan according to the quantity of rice you’re cooking. The uncooked rice should be between 2 cm | 1 inch and 5 cm | 2 inches deep. You can put more if you have to, but the rice on the bottom tends to get a bit mushy the more you add. Cover the rice with water - the perfect volume ratio is 1-1 ½, that is 1 cup Basmati rice to 1 ½ cups water, it’s worth measuring the volume even if your packet gives you the weight.
Place the pan on a high heat and bring the water to a fast boil but don’t be tempted to stir the rice! Allow the rice to keep boiling fast until most of the water has evaporated and the surface of the rice is covered in craters where it was bubbling. Put a lid on the pan, turning the heat down as low as possible for 5 minutes before turning the heat off. The rice needs to stand and steam so don’t be tempted to lift the lid before at least 15 minutes. Once 15 minutes is up you can fluff the rice up, using a spoon, it’s ready to serve.
You can leave the rice to stand for 30 minutes or longer in a very low oven, you must wait until you are about to serve before fluffing the rice.