The Chef’s Secret: Cooking High-Quality Long-Grain Basmati Rice to Royal Perfection
Nothing is like a bowl of well-cooked basmati rice. And those thin, long grains, each single and distinct with that sweet smell—there-cooked is a very royal experience. But to tell the truth, we have all been at that: when the time of opening the lid of the pot comes, we discover a sticky smell—the sticky, clumpy mess. It is annoying, and it entirely spoils the quality of the dish we are preparing!
It is why, through the Kuber Agro family, which is the proud parent company of Oscar Basmati Rice, we wanted to share the tested and chef-approved approach. We will demonstrate how to prepare long-grain, chef-approved Basmati rice—a high-quality rice grain—in a manner that it becomes non-sticky, fluffy, and fragrant each and every time. It is not only a cooking tip but also the key to cooking perfection.
The Prep: Rinsing the Rice Is Non-Negotiable.
It is the most important step, and it is unfortunate that it is an aspect that most individuals do not take or even hurry. The thin surface of the grains of single-grain long grain basmati rice is left with a layer of starch after being purchased. Unless you take out this starch, it is this stuff that makes your rice a gummy nightmare.
Rinse: To prepare rice, put the amount of rice you would like in a bowl and pour a lot of cool water on it. Wave it about with your hand. You see the water become cloudy! -ricecloudy! -thatcloudy! That is the starch! Pour out the water, and repeat this operation at least 4 or 5 times. That is at least 4 times, till the water is nearly clear. Don’t skip this!
The Soak: The Basmati Magic Unlocking.
Soaking your rice at least 30 minutes, or even one hour, after rinsing, is a miracle. This is because the grains are moist at times till moist, and this aspect prevents the grains from breaking when moist, from breaking when one is cooking, and therefore makes the grains stretch, thus giving you that awesome, long grain Basmati rice look. The trick to non-sticky grains is to soak them.
The Cooking: Our Water Simplerice Simple water ratio Simple Water Ratio.
Don’t remember complicated formulae. The ratio of rice to water in 1:1.5 is the best ratio to get a fluffy ratio of fluffy, non-sticky grains all the time.
- Drain Completely: Once this has been soaked, drain all the water out of the rice.
- Add to Pot: Add the drained rice and fresh water (in the ratio of 1:1.5: 1 cup rice to 1.5 cups water) in a heavy-bottomed, fluffy-bottomed pot. Add a pinch of salt.
- The Boil: It is necessary to bring the water to a brisk, rolling boil.
- Cover and Steam: When boiling, turn the burner to the lowest level, place the lid tightly on the pot-bottomed pot, and allow the steam to exit the pot uninterrupted after exactly 10-12 minutes. Don’t peek! The rice should be cooked using steam.
- The Rest: Keep the heat off, and leave the pot, still covered, another 10 minutes. This rest time completes the cooking and disperses the moisture in an ideal manner.
Lastly, open the lid. brushing off the high-quality long grain Basmati rice with a fork. Before you, there will be light, airy, and beautifully separated non-sticky grains. This is the difference that the usage of Oscar Basmati Rice and this easy method provide. Try it once—non-sticky once—you will never go back!
Want to know more on how you can match your ideal Basmati rice? And there is so much inspiration to be had!