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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Perfect Basmati Rice
Introduction from Rukmini Iyer
My family’s top-secret tip for perfect rice, every time? Cook it in the microwave. You’ll get lovely, separate grains, and it’s perfect to eat straight away (stirred through with a little butter if you wish) or to use as a base for any of the fried rice dishes in this chapter. Brand-wise, we always buy Tilda basmati as it has such a gorgeous, aromatic scent – usually in bags no smaller than 5kg, as the thought of having no rice in the house is panic-inducing. And it’s more cost-effective: Mum buys 20kg bags at a time. If you don’t have a microwave, I include a stovetop method below.
Ingredients
Method
SERVING SIZE: If your family are big rice eaters (read: Indian) you’ll want 300g basmati rice to serve four people. Otherwise, 200g basmati rice will most likely do you for four portions.
TO RINSE OR NOT TO RINSE: Mum is evangelical about rinsing the rice before cooking, as it gets the starch out along with any impurities. My sister never rinses her rice, and points out that we can never tell the difference. On balance, and with a really good brand as above, I tend not to because the rice comes out ‘drier’, which I prefer. You decide – rinsing lentils is, however, mandatory.
IN THE MICROWAVE
To serve 2–4: 11 minutes in the microwave on medium, plus 10 minutes standing time.
To serve 4–6: 14 minutes in the microwave on medium, plus 10 minutes standing time.
You’ll need a large Pyrex bowl and a plate which will neatly cover the top of the bowl to act as a lid.
Put the rice and boiling water into the bowl, cover with the plate and cook on medium (if your microwave’s max power setting is 1000, then you want 800), with timings as above. Let it stand and serve.
IN A SAUCEPAN
To serve 2–4: 13 minutes from lid on to cooked, plus 5 minutes standing time.
To serve 4–6: 15 minutes from lid on to cooked, plus 5 minutes standing time.
You will need a saucepan with a tight-fitting lid (if your lid doesn’t fit tightly or has a hole in it, use a sheet of foil underneath the lid).
Put the rice and water or stock into the saucepan and bring to the boil, then cover the pan tightly with the lid. Turn the heat right down and let it simmer very gently as per the timings above. Do not open the lid before the appointed cooking time. At the end of the cooking time, let it stand with the lid ajar and the heat off. You can spread the hot cooked rice out on a plate to fluff through and help it steam-dry.
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From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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