Food recipes
Basmati Little Rice
Basmati Little Rice
Ingredients:
2lb. Basmati rice
A little oil
1Tbsp. salt
1Heaped Tbsp. garlic and ginger puree
½ tsp. fennel seeds
¾ tsp. cumin seeds
WHOLE SPICES:
Bay leaves
Cassia bark
Cardamoms
3 or 4 anise seeds (In pod, as removed from 'star'.)
Directions:
(Using 4 litres, 8 inch boiling pot.) Place the rice in the pot and fill with cold water and stir. The water will go cloudy with starch.
Drain, and keep repeating until the water stays clear. Don't be surprised if this takes ten or twelve changes of water. Now leave the
pot under running cold water (Allowing it to overflow.) for a few minutes, giving it an occasional stir. Drain. Add cold water to the
pot until the level is 1/4 - 3/8 inch above the rice. Add the rest of the ingredients, place on the cooker and bring to the boil. Cover,
and reduce heat to an absolute minimum. The rice should be cooked after fifteen minutes. It can then be given a stir, taking care not
to break too many grains, and placed in the oven to keep warm. If allowed to cool, it can be reheated in individual portions in a
microwave oven. It is a good idea to cook a large batch for freezing, to be used when required. This actually seems to improve the
texture.
PLAIN RICE:
Use exactly the same method as above, leaving out the spices but not the oil, as this helps to keep the grains separate.
One of the advantages of this method is that the flavour of the rice is not lost as it is with the "Boil and Wash" method. The end
result is quite dry and firm. If it seems that very little water is used, don’t worry quite a lot is absorbed during the washing process.
USEFUL TIPS:
The secret of cooking rice successfully by absorption is thorough washing. Use only Basmati rice with this method. If you want
multicoloured rice, don’t try to colour it when freshly cooked, you'll only make a mess. Use previously cooked rice, place in small
portions in cups, add food colouring and a little water, then rinse and dry. You can add this to your freshly cooked rice.
BREADS:
I have developed a method of cooking Nan that attempts to simulate the conditions found in the tandoor. It gives a better result
than simply baking or grilling.
NAAN
Ingredients:
2lb. Basmati rice
A little oil
1Tbsp. salt
1Heaped Tbsp. garlic and ginger puree
½ tsp. fennel seeds
¾ tsp. cumin seeds
WHOLE SPICES:
Bay leaves
Cassia bark
Cardamoms
3 or 4 anise seeds (In pod, as removed from 'star'.)
Directions:
(Using 4 litres, 8 inch boiling pot.) Place the rice in the pot and fill with cold water and stir. The water will go cloudy with starch.
Drain, and keep repeating until the water stays clear. Don't be surprised if this takes ten or twelve changes of water. Now leave the
pot under running cold water (Allowing it to overflow.) for a few minutes, giving it an occasional stir. Drain. Add cold water to the
pot until the level is 1/4 - 3/8 inch above the rice. Add the rest of the ingredients, place on the cooker and bring to the boil. Cover,
and reduce heat to an absolute minimum. The rice should be cooked after fifteen minutes. It can then be given a stir, taking care not
to break too many grains, and placed in the oven to keep warm. If allowed to cool, it can be reheated in individual portions in a
microwave oven. It is a good idea to cook a large batch for freezing, to be used when required. This actually seems to improve the
texture.
PLAIN RICE:
Use exactly the same method as above, leaving out the spices but not the oil, as this helps to keep the grains separate.
One of the advantages of this method is that the flavour of the rice is not lost as it is with the "Boil and Wash" method. The end
result is quite dry and firm. If it seems that very little water is used, don’t worry quite a lot is absorbed during the washing process.
USEFUL TIPS:
The secret of cooking rice successfully by absorption is thorough washing. Use only Basmati rice with this method. If you want
multicoloured rice, don’t try to colour it when freshly cooked, you'll only make a mess. Use previously cooked rice, place in small
portions in cups, add food colouring and a little water, then rinse and dry. You can add this to your freshly cooked rice.
BREADS:
I have developed a method of cooking Nan that attempts to simulate the conditions found in the tandoor. It gives a better result
than simply baking or grilling.
NAAN
Printed from https://recipe.bluelayer.org/recipe/73177/basmati-little-rice