1987
 

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BOILED RICE FOR 2

1 cup (7oz/200g) rice
11/3 cups water, if using basmati
salt
a few drops of oil

It is best to cook the rice about 1 hour before the start of a meal. Wash the rice twice, throw away the water, then soak the rice for about 15-20 minutes. The rice will expand 25 per cent in this time. The exact quantity of water to be used depends on the variety of rice. For basmati, a rough guide is 11/3 times the quantity of ricebefore soaking. Put the water on to boil in a large pot, add
salt (about 1/4 teaspoon per cup of rice) and a few deops of oil, and when boiling add the rice and cook until 95 per cent done (about 7-8 minutes' boiling time for basmati). Add a little extra water if neccessary then reduce the heat as low as posible, and remove the pot from the heat. Put a tawa or griddle, over the heat and put the pan on top. Cover. this will create a gently heat and prevents the rice sticking to the bottom of the pot. Let the rice finish cooking in tis own steam.When perfectly done, turn off the heat and remove the lid to allow excess moisture to evaporate.Stir gently with a fork to enable the rice to dry and give you perfectly cooked rice with separated grains.
You can season the rice with cumin seeds fried in 2 teaspoons butter, ghree or oil in a ladle for a few second. Sprinkle over the rice when in its serving dish.

FRANGRANT RICE

When boiling rice, add 1/2-in (1-cm) cinnamon stick and 1/4 tej patta, together with 1 cardamom and 1 clove, if liked. Remove the spices before serving.

YELLOW RICE

This rice can be served whenever you choose as the taste and flavour do not alter, only the colour.Just add a pinch of turmeric when boiling the rice.

SAFFRON RICE

Soak a few strands of in 3 tablespoon of water for 30 minutes. When the rice is done,pour the soaking water and the saffron over the cooked rice with a teaspoon and return the lid to the pot so that the aroma does not escape.

YELLOW AND WHITE RICE
BRIYANI RICE

When you eat biryani in restaurants you may have noticed the two-coloured, deep yellow and white rice. Well, there is a simple trick to this. Restaurateurs pour a few drops of yellow liquid food colouring randomly over the rice in the cooking pot when it is finally done. This colour few droops of green colouring and get three-coloured rice.

PULAO RICE

For 1 cup (7oz/200g) pulao rice, slice 1 small onion finely. Then heat 2 tablespoons oil in the pot in which you will cook the rice, and fry the onions until deep brown. Add the rice, a small piece of tej patta, 1/2-in (1 -cm) cinnamon stick and 1 clove and saute for 2 minutes. Then cook
rice as explained about under 'Boiled Rice'.

 
   



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