Rice

Nice is rice only.

Steamed Rice


June, 2005

After every thing is said, done and digested, nothing beats plain old yet supremely magnificient steamed rice. To wax eloquent yet succinctly: if sauce is the paint then steamed rice is the canvas.

Serves 4

INGREDIENTS
2 cups basmati rice (Jasmine rice is wonderful, too, as is surti kolum.)
Salt to taste.

HOW TO
Wash rice 2-3 times to remove starch (most branded packaged rice doesn’t need washing; however, go with what you know).
In a pot, pour in 4 cups of water.
Add rice and salt to taste.
Stir just once; excessive stirring breaks the grains, releases starch thus resulting in sticky rice.
When the water comes to a boil, cover pot with lid.
Keep flame on absolute low.
Allow to cook for 14-17 minutes.
Check with a fork.
When done, cover the pot with a tea cloth for 5-10 minutes to absorb steam and prevent grains from sticking.
Before serving, light fluff the rice with a fork.
Voilà!
A masterpiece.
Enjoy!