Anil’s Grandmother’s Basmati Rice Method (circa 1912 (A.D.))*Buy good Basmati rice, no need to rinse or soak.
Find a pan with a nice-fitting lid.
Next put a teaspoon of oil in the pan, I use sesame oil, sunflower, vegetable oil, or olive oil when in a tight spot, but never gearbox.
Heat this up on a medium heat until you can coat the whole bottom of the pan.
Measure your rice in a mug and remember the quantity.
Put the rice in and stlr on a medium heat, keep stirring for a couple of minutes until it all goes shiny. Little bit surface-fried.
Now add water according to the quantity of rice in the following proportion:
Up to the first mug of rice add two mugs of water. Then add 1.5 mugs for additional rice thereafter.
For instance: a single mug would be 2 mugs of water. A mug and a half of rice it would be 2.75 mugs of water. For two mugs of rice it would be 3.5 mugs of water.
Raise the temperature and keep stirring until the water shows evidence of boiling.
Reduce the heat to minimum and give one final stir making sure you do the edges and put the lid on.
Now leave it for 20-25-minutes without lifting the lid (because it's kind of steaming). At the end of this time you can serve your rice directly from the pan. No rinsing, filtering etc. Looking inside the finished pan you can see traces of where the steam has tended to vent. You can see those forming with a glass lid.
There will be a thin layer of rice gently stuck to the pan which can be a bit crispy. Just lightly scrape the soft rice off this layer and leave it behind. Before you eat just add some plain water to the (mostly) empty pan. After your meal you can scrape the leftover rice off with your fingertips and clean the pan normally.
A note on storing rice: uncooked rice can have nasty spores on it which can cause food-poisoning. Bacillus cereus maybe? Anyway you might get spontaneous ejection of fuel and ordinance from both ends. If you have leftover rice, wang it in the fridge within, say, half an hour of cooking. Do NOT let it cool to room temperature first as that is commodious to bacterial growth. Going abruptly from hot to cold stops this.
Some folk frezze rice. Some Japanese friends claim it tastes better but it's so easy to do this way ^ I never bother.
*nrshida lightweight Industries is not responsible for any food poinsoning, unhappiness or loss of fingers when using this recipe. Do so at your own risk.
