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Reply to "Need tips on cooking basmati from indian/Mediterranean cooks?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Yep! My favorite method, learned from my Indian chef friend: Rinse rice well in cool water, until water runs clear. Use a 1:1.5 ratio, so for every one cup rice, 1.5 cups cold water. Put rinsed rice and water in a pot. Add a good chunk of water or ghee (I use 1-1.5 tablespoons for 1 cup of rice) and a pinch of salt. Bring rice to a boil, then reduce heat to very low (barely simmering). Cover pot with a sheet of tin foil, then cover with a lid - press lid into foil so you are creating a tight seal. Cook 2-25 minutes, then turn off heat and let set for 10 minutes. Uncover, fluff rice with a fork, and serve. You can add spices or herbs with butter if you want.[/quote] Thanks! I see a few procedures in your post that I haven't done yet, I'll try this. Any idea where to buy and what brand a really long basmati? [/quote] Go to the Indian store and pick any bag that says extra long grain.[/quote]
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