Julie Sahni’s Four Minute Basmati Rice

INGREDIENTS

INSTRUCTIONS

Salt Free, Fatfree and Perfect Everytime
I developed this technique in 1983 while I was chef at an Indian restaurant
in New York City. It is a fool-proof technique which produces delicious,
non-sticky rice in just 4 minutes! It has no added fat or salt.
The technique is similar to cooking pasta. There are no measurements to
follow for the rice or the water. All you need to consider is the serving
portions of the rice and use plenty of water for cooking (boiling) the rice
so that each grain has ample room to float freely and expand (1 C raw rice
to about 5 C water should work well).
The Technique: 1 - 10 C basmati rice
Wash the rice thoroughly in several changes of water and put in a bowl. Add
enough water to cover the rice by at least 1". Soak rice for 1/2 to 4 hrs.
Drain the rice. Discard the soaking water. In a deep pot bring a large
quantity of water - as for cooking pasta - to a boil over high heat. Add
the drained rice, stir briefly to prevent the rice from settling. When the
water return to a boil, set the timer and cook the rice exactly for 4 min.
Drain rice in a large sieve held over the sink. Transfer the rice to a
heated platter and serve immediately.
Posted with permission from Julie Sahni
Recipe by: Julie Sahni
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 18,
1999, converted by MM_Buster v2.0l.

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