Rinsing cleans off excess starch. Before you cook the rice, wash and drain the water several times until the
water is clear.
Soaking allows for the maximum expansion of the rice, plus it shortens the cooking time.
Add salt to soaking water. Soaking rice in a lot of salt firms it up and prevents the rice from breaking up during cooking. The grains swell individually without sticking together.
For one cup of ZAFARANI BASMATI RICE add about 2 cups of water to cook the rice. If you want the rice to be well cooked and mushy add more water or reduce the quantity of water used if you like each grain to be separated. Measure the amounts of rice and liquid. Time your cooking accurately.
Use a sturdy pot or saucepan. You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam.
The rice triples in volume so use the the right size pots and pans.
The cardinal rule of cooking:"never lift the lid until the rice is done". Keep the lid on tightly while cooking to prevent steam from escaping.
At the end of the cooking time, remove the lid and test for doneness. If the rice is not quite tender or if the liquid is not absorbed, cover and cook 2 to 4 minutes longer.
If cooked rice is crunchy, add additional liquid, cover tightly and cook until grains are tender.
When the rice has absorbed all the water in the pot, it`s done. Remove it from the heat and stir with a fork or slotted spoon around the edges and along the bottom. This will fluff up your rice nicely. Allow steam to escape and to keep the grains separate.
If more separate grains are desirable, sauté rice in a small amount of oil before cooking. Then add liquid and cooked as directed.
For rice at its best, let it rest for a few minutes before serving.
Enjoy!! Bon Appetite from Zafarani Basmati Rice!!
