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.

 

INGREDIENTS           

 

** For each cup (240 ml) of basmati rice (2 to 3 portions):

* 15 ml (1 tablespoon) of vegetable oil (canola)

* 1 small onion, finely chopped

* 5 ml (1 teaspoon) of cumin seeds

* 320 ml (1 1/3 cups) of cold water

* 0.625 ml (1/8 teaspoon) of salt

 

PROCEDURE

 

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

* In a large pan on medium heat, cook the chopped onion and cumin in the oil for 2 minutes.

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

* Add 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 12 minutes.

* The rice should be al denté, stir it to let the steam escape.

* Replace the lid and leave on the shut-off burner, or keep in a warm oven until mealtime. 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 mealtime.

 

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