Asian Cuisine

© June Chua

Cooking Basmati

  1. Alan Boehmer
  2. June Chua

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1.   Jul 27, 2006 9:48 AM

» Feature Writer Alan Boehmer - Too much water?

In response to your article on cooking perfect Basmati rice, I'd like to say that I've been doing so on a regular basis and after more years of experimentation than I care to count, came up with the following method for separate, but tender grains:

Wash as described. Soak for 30 minutes in cold water. For 1 cup Basmati, bring 1 1/3 cups water to a boil. Add rice. Cover and cook on very low hear for 14 min. Let rest undisturbed for 5 more. This method always works well for me.

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Feature Writer Alan Boehmer
Feature Writer for New World Wine

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2.   Aug 12, 2006 1:05 PM

» Feature Writer June Chua - Too much water?

In response to Too much water? posted by aboehmer:

It seems you may be right and I may be right. Cooking Basmati spurs many suggestions. I defer to Toronto authors Jeffrey Alford and Naomi Duguid (The Seductions of Rice and Hot Sour Salty Sweet) who suggest a 1 to 1.5 ratio. They suggest 2 tbsp. of melted ghee/butter. Make sure to let stand 10 min. after cooking. But hey, whatever works for you!

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Feature Writer June Chua
Feature Writer for Asian Cuisine

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