Recipe For Indian Rice !!LINK!!
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The second reason is probably a better reason. Restaurants think that if they give you free rice, you will eat more entrees. Since entrees are where they make the most of their profit, it is a fruitful tactic.
So, the next time you are looking to make easy dinner recipes, try this basmati rice technique. Also, if you have a rice pudding recipe, use this method of cooking rice. Your pudding will turn out nice and soft.
2) First, we need to wash/rinse the rice. In a medium saucepan, add 1 cup of Basmati rice. Place the pan under your kitchen tap and fill it with water. There is no measurement for this because we are rinsing the rice. I like to fill it about halfway through.
Welcome to Healing Tomato . My name is Rini coming to you from the sunshine state. Florida is an haven of amazing cuisine which I incorporate into my recipes. From the first time a rolling pin was put in my hand at the age of 8, I have been cooking traditional Indian food in the kitchen. When I was able to reach the stove, I began exploring every world cuisine. I have cooked healthy foods and unhealthy ones too! Now, I focus on more wholesome recipes that are healing to body and soul. Come, heal with me! Contact Me
Suggestion: If you reduce your water:rice ratio to a 1 + 2 = 3 (Example: 1 cup rice + 2 cups water = 3 cups cooked rice) you will no have to drain the water. You will have to also incorporate covered pot with reduced heat. But no water is wasted.
Thank you for your suggestion, Christina. Just FYI, the water is not wasted, Christina. I use it in hair products and even to water plants. The reason I like to cook rice this way is because it makes each grain individual instead of lumping the rice together. The rice comes out fluffy.
I never usually write comments on recipe sites but I just want to thank you for this recipe!! I have failed so many times at making Indian dishes and this is the first one that has turned out perfectly!" - reader KL
Best rice ever!! Thank you so much for this amazing recipe- literally does taste like it's from a restaurant! I followed the recipe exactly and it came out perfectly! Looking forward to trying more of your recipes!" - reader Jennifer
Being curious about the amount of rice we consume each year across the globe, I looked it up and discovered that nearly 500 million metric tons of rice is harvested globally each year. I don't even know how to wrap my head around that number.
India is the second largest consumer of rice, after China, devouring over 100 million tons of rice every year. India not only eats a lot of rice, they produce a lot of rice - and a lot of varieties of rice.
Outside of India, the two main varieties of rice used in Indian-style cooking is Basmati and Jasmine. In many dishes, they can be used interchangeably, but there are some differences between the two.
Jasmine rice comes from Thailand and is a staple ingredient in most Asian cooking. While Jasmine rice is considered a "long-grain" rice, it's grains are shorter and slightly thicker than basmati.
It's also starchier, which gives it a softer, slightly sticky texture when cooked. For the most part, I reach for Jasmine rice when cooking asian inspired dishes, like Asian Short Rib Fried Rice.
Nearly all of the world's basmati rice is grown in India and Pakistan. It's also a long grain rice, meaning that the grains are long and skinny, about 4-5 times longer than they are wide.
When cooked, basmati rice is less sticky than Jasmine, with grains that tend to remain on the firm side. Basmati rice also doesn't stick together like Jasmine rice does which makes it a great choice for rice pilaf, salads, and Indian Rice side dishes like this one.
I know I might receive some angry comments for this, but I don't think it's 100% necessary to rinse rice before cooking. I've forgotten this step many times over the years and the rice is still delicious.
Over the years I've seen several recipes that call for soaking basmati rice for 30 minutes or so before cooking. To be honest, it's an instruction I happily ignored. But then I decided to try it and discovered that it actually does make a difference in the texture of the rice.
The other benefit to pre-soaking rice is that it increases the grain's ability to absorb other liquids and sauces. So, if you're making something like Indian Butter Chicken, with plenty of gravy spooned over the rice, this can be an advantage.
It makes a difference, but not so much of a difference that I consider it in any way essential. If you happen to think about it, toss your rice in a bowl of cold water 30 minutes before you want to cook it. If you don't think about it, or just don't feel like it, don't worry about it.
Despite the fact that the ingredient list for this recipe is kind of long, making Indian Rice is extremely easy. The long list of ingredients is due to the fact that Indian Rice contains a lot of different spices.
If you already have them on hand, there's no reason to not throw them in. If you don't, consider adding them to your assortment of spices not only for this recipe, but as an excuse to experiment with them in other dishes.
Should you soak basmati rice before cooking it?Soaking basmati rice in cold water for 30 minutes will make the rice fluffier and better able to absorb sauces and gravy. But, it's not in any way essential to cooking delicious Indian Rice.If you want to, put the rice in a bowl and cover it in cold water. Let the rice soak for 30 minutes, then rinse and proceed with the recipe.Serving Suggestions:
Hi Sue! Yes - you can make this rice ahead of time and reheat it. Reheat it in the microwave or over low heat on the stovetop. If it seems dry, douse it with a tablespoon or two of broth. The butter chicken will also reheat well, either in the microwave or over low heat on the stovetop. Please let me know if you ever have any other questions! I'm so happy to hear that you like this recipe! xo
I only had access to short grain rice but it still worked so well. I also put everything in the rice cooker between steps 3 and 4, added enough stock and water to the corresponding measure marked on the pot, and let it take care of the rest of the cooking.
I think it was too spicy because I used 2TB of black pepper. At least too spicy for my wife. This was fire! I will use this recipe again for this huge bag of basmati rice I have. I love it and so do my kids.
I am not familiar with Indian food/flavors. But I was given a taste of some Indian rice and chicken and loved it (except for the little pile of very spicy vegetables/slaw next to the rice, but not mixed into the rice). So I came looking for a similar recipe. My question is: I notice the Garam Masala spice blend contains most of the spices in your recipe (except for turmeric). Why did you choose to add all those spices instead of just increasing the amount of Garam Masala? I appreciate your insight into Indian cooking.
Hi Angi! Great question! You can absolutely just increase the amount of Garam Masala and the rice will be delicious! The reason for adding many of the other spices simply has to do with having more control with their amounts. There are many different blends of garam masala on the market, each using a slightly different blend. So, I opted for just a teaspoon in this recipe, with more precise amounts of the other spices, just for consistency. But, this is really just so I, as the recipe writer, can communicate the recipe to thousands of other cooks in a way that will produce consistent results. Feel free to play around with the spice blend, or use only garam masala, until you find the mix that tastes right to you. My hope is always that individual cooks will look at the spices and flavorings I suggest in a recipe and adjust it to their own personal tastes. ?
Best rice ever!! Thank you so much for this amazing recipe- literally does taste like it's from a restaurant! I followed the recipe exactly and it came out perfectly! Looking forward to trying more of your recipes!
I'm so happy to hear that you like this recipe Jennifer! I'm excited for you to try more recipes too! ? Please let me know if you ever have any questions about any of them. And, thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Hi Cathy! Great question.... I use a software application to calculate the amount of calories and there are always things that can cause it to be a bit off. I've done a bit of research, and in this case, I think it might be calculating the calorie count a bit low for some reason... but only by about 20 calories or so. I'm not sure why your rice packet says 375 calories per 1/2 cup (100g), unless it's calculating the calories of uncooked rice?
Anyway, I appreciate your taking the time to ask this question! I'm going to go into the recipe and test some things in the nutrition counts to make sure it's accurate. Please let me know if you every have any other questions! xo
Hi Leslie! I'm so happy to hear that you and your family like this recipe! I see no reason why this can't be made with brown rice. You can skip the step about rinsing the rice. Brown rice does not need to be rinsed before cooking, but it does take longer to cook - around 45 minutes. So, just plan for the longer cook time. Brown rice also needs a bit more liquid, so increase the water or broth to 4 cups. Please let me know if you have any other questions! xo
I really just use whatever I have on hand. Broth adds a bit more flavor, but not so much that you should go out of your way to use it if you don't have any. I would love to hear what you think of this recipe after you make it! Please let me know if you have any more questions! xo
I am SO happy to hear that your family liked this recipe Julio! My favorite kind of recipes are the ones that look like they must have been a lot of work but are actully super simple. ? Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo 2b1af7f3a8