Gordon Ramsay explains how to cook basmati rice ‘perfectly’
Rice is a staple food in many people’s diets, but cooking it perfectly can be a fine art.
Under-cooked and it’s crunchy, overcooked and it becomes a porridge-likes mush, people have struggled to cook fluffy rice for years.
Thankfully, Jamie Oliver has shared how to make the “perfect light and fluff” rice “every time”.
He said: “This foolproof, hassle-free way to cook rice will give you that light, fluffy texture you love.
“This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.”
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When cooking rice this way, the chef claims that it is “super easy” and takes 25 minutes.
Jamie added: “Once you’ve got the hang of that, you can have a go at flavouring it – any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours.
“So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.”
For a serving of four, households will need 350g of basmati rice, however, other types of rice can be used too.
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Doubling the amounts in the recipe will give enough rice to serve eight to 12 people.
Method
1. Start by putting a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about one minute, or until the water runs clear (this will stop the grains sticking together later). Add rice to the boiling water and wait for the grains to start dancing around. From that point, boil for five minutes.
There are two main ways to rinse rice which involve the use of a bowl and a fine-mesh strainer.
Place a fine-mesh strainer full of rice over a large bowl or pot, and run cold water over the strainer until the water runs nearly clear. Dump the bowl of cloudy water as often as needed.
Or, just a bowl can be used to rinse the rice. Fill a large bowl with rice and enough cold water to completely submerge. Using your hand in a claw shape, gently swirl the rice around to rinse. Pour off the starchy water as often as needed until the water runs nearly clear.
2. Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for eight to 10 minutes.
After, remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it “should stay warm for about 20 minutes”.
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