Rice & Breads

Plain Basmati Rice

Cooks in 20 minutes Difficulty Easy 0 comments
Plain Basmati Rice

Can it get simpler than plain basmati rice? Probably not.

Plain basmati rice is simple, fast, easy on the stomach, and always a crowd pleaser, whether you’re serving adults or children. The sign of perfectly made rice is that each grain should be light, fluffy, and separate from the other. No Punjabi appreciates wet or sticky rice. Unless you’re eating S.E. Asian cuisine, then it’s delicious.

Chawal (rice) is perfect with yellow moong daal, kadhi, or just about anything you can think of.. I love a bowl of daal chawal with a side of cucumbers. It always hits the spot and never makes you feel overly full.

A lot of people will tell you that rice is not only simple to make but also simple to mess up. It’s true! The main reason I like the method I use is because it’s nearly fool proof. No measuring exact cups of water or exact timing, which means a far lower likelihood of wet gooey rice.

Plain Basmati Rice

0 from 0 votes
Course: SidesCuisine: PunjabiDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 1 cup long grain Basmati rice

  • 1 tbsp melted ghee or vegetable oil

  • Water

Directions

  • Prep:
  • Wash the rice in cool water until the water runs clear.
  • Leave the rice in water and set aside.
  • Boil:
  • Place 1 tbsp of ghee/oil in a large pot over medium-low heat.
  • Fill the pot with water (3/4 full). Once the water is nearly boiling put in the rice that’s been soaking.
  • Cover and cook until rice is cooked to desired softness. Approximately 20 minutes.
  • You may want to leave the lid open a little to avoid the pot from boiling over. The main thing to keep in mind when using this method is that you never want the water to get to the rice level – that will result in mushy rice. If you notice that the water is getting low and starting to get to the same level as the rice add hot water to the pot.
  • Drain:
  • Place a colander in the sink.
  • When the rice is cooked through pour the rice into the colander.
  • Give it a quick rinse with room temperature water. If you have good tap water that works or just plain filtered water.
  • Shake the colander a couple times to get out the excess water.
  • Serve:
  • Transfer into a serving dish and serve with your favorite curry, sabji, and raita.

Notes

  • The main thing to keep in mind when using this method is that you never want the water to get to the rice level – that will result in mushy rice. If you notice that the water is getting low and starting to get to the same level as the rice add hot water to the pot.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Like us on Facebook

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories199
  • % Daily Value *
  • Total Fat 3.7g 6%
    • Saturated Fat 0.8g 4%
  • Sodium 2mg 1%
  • Potassium 53mg 2%
  • Total Carbohydrate 37g 13%
    • Dietary Fiber 0.6g 3%
    • Sugars 0.1g
  • Protein 3.3g 7%

  • Calcium 1%
  • Iron 11%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Comment

Your email address will not be published. Required fields are marked *

*