Cooking Basmatti Rice?

I cook basmati all the time, never tried that brand or a quick-cook though. I usually do about 1 1/2 c water per cup pf rice.

daisymama, I had a Persian boyfriend in college too who made me that rice. Oh yummy! The crispy saffron rice cake was what I called it, if we are talking about the same thing, it's called Tahdig. here's a link to it:

http://www.jeffreysaad.com/recipes/crispy-saffron-rice-i-...

For indian style, I cook in however much water (lots and lots) ... then drain when it's tender, and bake with cumin seeds and green cardamon pods (and saffron threads if I'm feeling all spiffy) for 5-10 minutes on loooow to dry it out/ crisp/ fluffy it... and keep it warm. I just throw tinfoil over it if I'm not eating it right away. Keeps for hours on warm.

For standard "I need rice", I rinse and cook w/ 1:1 and a smidge, or as above minus the seeds and pods and threads.

Daisy... are you thinking of Paella?

I use Basmati rice alot, it's my fave. I don't however use any, 'quick' rice...Basmati should be cooked the same as normal rice, brown rice is the only one that is different.

2 Cups water
1 Cup rice

Place water & rice together in pot & stir, bring to boil, stir again, cover, turn heat to, 'simmer'...DO NOT remove the cover!...continue to cook for EXACTLY 14minutes, DO NOT remove the cover... remove from heat & let stand for 1 minute, DO NOT remove the cover (or you can just forget about it while you get the rest of your food ready to serve), remove the cover now & you should have beautiful, perfect rice!

It's just as easy to make this as it is to get the quick cooking rice...Good luck & good eatin'! :)

Usually, every rice package comes with its specific instructions and rice:water ratios. They are mostly what will work, but you can feel free to adjust.

I'd recommend 1:2, when it comes to Basmati rice:water. And more importantly, soak the rice in regular cool water for 20 min before cooking it. Drain the water completely, and add the measured water freshly for cooking.

Always cook rice in a pot with a closed lid, and cook on a very low simmer. Never open the lid to check the doneness of rice. If you are not sure of how much time, then I'd recommend you try cooking it in a pot with a glass lid, for the first few times until you get the hang of the timing. You can always take a peek to look at the rice without opening it. The right time to stop the heat is when you start to hear a little sizzle - meaning all cooking water has mainly dried out.

After you remove from heat/switch off the stove, still, DO NOT open the lid. Let it sit for 5-10 minutes. This stage is very important. Afterwards, open and fluff rice with a fork.

These steps, almost always work with the science of cooking rice.. :)

When it comes to rice, you always use one part rice and two parts water. Quick-cook rices tend to be a bit smushy and gritty so I can't really speak about the cook time. If you use actual rice, it should only cook for 15-20 minutes anyway which isn't long-cooking to begin with. Basmati rice follows these rules too.

Anyway, since this thread is about basmati rice and I happen to have a wonderful recipe that I just leave the almonds out of:

Basmati Rice Pilaf:
Bren’s (BrensJillibean’s from BabyCenter) Recipe

1/2 cup chopped onion (1 medium)
1/3 cup slivered almonds
2 Tbsp. butter
1 cup uncooked basmati rice (can substitute regular long grain rice)
1/2 cup finely chopped carrot (1 medium)
1/3 cup currants or chopped dried red cherries (I used the cherries)
1 tsp. finely shredded orange peel
1/4 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/8 tsp. crushed red pepper
1 (14-ounce) can chicken broth
1/4 cup water

In medium saucepan, cook onion & almonds in hot butter over medium heat for about 5 minutes or until onion is tender & almonds are golden. Stir in uncooked ice. Cook & stir for 4 minutes. Stir in carrot, currants or cherries, orange peel, cinnamon, black pepper, & crushed red pepper.

Carefully stir chicken broth & water into rice mixture in saucepan. Bring to boiling; reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed & rice is tender. Transfer to serving bowl.

oh shoot i dont know. when i was growing up my bf in hs was persian and they would cook basmati rice everyday. i am trying to remember but they did the long way where you rinse and soak, from i can recall they cooked it for a long time.they actually let it get crispy on the bottom (there is a persian word for this part of rice), its crunchy and delish. they used saffron and put golden raisans in it, yum!

You can cook in alot of water and drain rice, just like pasta. That way, you don't have to worry about it sticking and burning when the water is gone. I like to drain it, then add it back to the hot pot with butter, salt, pepper, and whatever else I am adding. It helps the rice absorb all the flavors and dry out.

But usually quick cooking rice, even Basmati, calls for to 1:1 ratio.

1 c water to 1 c rice works for me.

Correction: I think I actually use 2 c. water to 1 c. rice. I do something similar to MommyR's directions.

make sure you dont do the butter in it that was the biggest thing we could find. try not cooking it as long also