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Add rice and cook, stirring constantly, until fragrant, about 1 minute. Add water, cinnamon stick, bay leaf, and salt and bring to boil. Reduce heat to low, cover, and simmer until all water is absorbed, about 17 minutes. Let stand, covered, off heat for at least 10 minutes. Discard cardamom, cloves, cinnamon stick, and bay leaf.

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Instructions. Bring water and salt to a boil. Add rice and simmer gently at a low boil, uncovered over medium heat until rice is just perfectly tender- check at 8-10 minutes, and continue cooking if need be. Keep in mind brown rice will take longer. Drain, and let stand over a strainer for 5 minutes.

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Place rice and water in a medium size saucepan over medium high heat, no lid. Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming. Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves). Cook for 12 minutes - DO NOT LIFT LID.

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Basmati Rice Stovetop Method. In a medium cooking pot or saucepan, heat the olive oil over medium-high heat. When the oil shimmers a bit, add the rice. Toss for a bit until the rice is well coated with the oil. Season with a good pinch of kosher salt. Add the water, and if using, add the cardamom pods and bay leaves.

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Top the rice with 3 cups boiling water, and bring to a simmer. Cover the pot tightly with foil, crimping around the edges of the pot, and place the lid on top. Reduce the heat to just above the lowest setting and cook for 15 minutes. Remove from heat and let stand (still covered) for 5 minutes. Uncover, fluff, and serve.

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The textural differences between basmati and jasmine rice involve the two separate molecules that make up starch. Basmati has a lot of amylose: a straight molecule that organizes into a tight formation, which helps each grain stay distinct when cooked. Jasmine rice's starch, by contrast, has less amylose and more of another molecule.

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Transfer it to the sauce pot with a pinch of salt. Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice. Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat.

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Rinse your rice well under cold running water. Bring a pot of water to a low boil (just above a simmer) Add the salt, just like you would when seasoning water for pasta. Cook the basmati, with the lid on, at a low boil until soft and tender. Strain the rice through the colander. Loosen your rice with a fork if necessary.

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Directions. Wash the rice in a few changes of cold water, until the water runs clear. Let it soak in a bowl of cold water for at least 20 minutes. Put the kettle on to boil. Put the oil into a wide-bottomed, lidded frying pan on medium heat. Add the drained rice and the salt, stirring a couple of times so as to coat each grain in the oil.

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Royal Basmati Rice. "Gently fragrant," with "mild flavor" and "nice distinct grains," this rice was a bit "chewy" and "firm" when eaten plain. In pilaf, tasters enjoyed its "nice al dente texture" and "delicate" flavor with "grassy" notes, but some found that the "long, slim" grains had a "rough.

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Add the drained rice to the boiling water. Stir gently. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes. Avoid lifting the lid or stirring the rice during cooking to prevent the grains from breaking. After 15 minutes, check the rice.

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We tested Uncle Ben's Ready Rice Basmati ($2.49 for 8.5 ounces) and Success Boil-in-Bag Rice, Basmati White ($2.49 for 14 ounces), preparing them according to package directions and serving them plain in a blind tasting to a panel of 21 America's Test Kitchen staffers, who rated them on texture, flavor, aroma, and overall appeal.

Basmati Rice With Less Starch

The real deal must meet standards for grain dimension, amylose content, and grain elongation during cooking, as well as for aroma. In addition, unlike American basmati, authentic basmati is aged for a minimum of a year (and often much longer) before packaging. Aging dehydrates the rice, which translates into cooked grains that expand greatly in.

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Fiber. In addition to a lower glycemic index, basmati rice can also contain a significant amount of fiber - just be sure to check the nutrition label. A higher intake of dietary fiber can help.

Health Benefits of Basmati Rice

If you soak your rice for 15-30 minutes before cooking, then it should only take white basmati rice 10-15 minutes to cook. However, brown basmati rice will take 30-35 minutes to cook. After you remove the rice from the heat, keep the lid on the pot to allow it to steam and further for about 5 minutes before serving.

The Best Basmati Rice America's Test Kitchen

For perfect basmati: 1 part boiling water (or stock), 1 part rice. Rinse rice in cool water until clear. Drain. Add very hot water to 1" above rice. Soak 1/2 to 1 hr in water. Drain rice. Heat butter (or ghee) (2-4 tbls for 1 cup rice) in pot until bubbly. Saute rice for 5-10 minutes until grains become translucent.