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

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

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.
A masterpiece.