Basmati rice has been cultivated in India for more than 3000 years. It name is from the Hindi « Queen of fragrance », and rightly so. Be careful of imitations, choose basmati rice from India! Its aroma is well known throughout the world. Basmati rice accompanies very well all Indian meals. Use it also to replace your usual rice and see how quickly your meal will be transformed into an olfactory voyage.

 

This recipe yields 6 portions.

 

INGREDIENTS

        

* 5 ml of vegetable oil (canola)

* 1 small onion (finely chopped)

* 480 ml (2 cups) of Indian basmati rice (Elephant Brand No.817 is excellent)

* 1 cinnamon stick

* 1 bay leaf

* 720 ml (3 cups) of water

* 0.625 ml (1/8 teaspoon) of salt      

            

PROCEDURE

 

* Rinse the basmati rice in a fine strainer for a few minutes and let drain.

* In a large pan on medium heat, cook the chopped onion until it is translucent.

* Add the basmati rice and the cinnamon stick and cook while stirring constantly until the rice is opaque (around 4 minutes). Do not brown the rice.

* Add the bay leaf, the water and the salt. Stir.

* Bring to a boil and cover immediately. Let boil for 1 minute. Do not uncover!

* Turn the heat down to minimum and let cook for 16 minutes.

* The rice should be al denté. If you prefer it softer, let it cook for 4 minutes more.

* Remove the cinnamon stick and the bay leaf and stir well to let the steam escape.

* Replace the lid and leave on the shut-off burner, or keep in a warm oven until meal time. You can also, once the rice is cooked to your taste, transfer it to a dish that can be re-heated in a microwave oven a few minutes before meal time.

 

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