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Basmati Rice

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What to say about Basmati Rice? Somebody mentioned ones that 'rice is fattening' – no, actually rice is easy to digest and according to the Canadian Diabetes Association has a 'medium' glycemic index (between 56 and 69), thus making it more suitable for diabetics as compared to certain other grains and products made from white flour. Some basic and exotic recipes:

Who says rice is boring – ones you get the knack of making a basic rice there are no limits to variations. From Persia to India to Japan to China, few people would consider lunch complete without rice. And the variety of recipes avoids repetition, from the simple to the exotic, the flavors are equally tasty!

 

The Basmati basic Recipe

Ingredients (for 2 portions)

1/2 cup basmati rice

1 cup of water

salt

Preparation

Wash the rice under running water till water gets clear (this removes starches and makes the rice nicely fluffy), you can use a sieve or simply the pan you will cook the rice in.

Add approximately the double amount of water to the rice (about 1/2 inch above the rice), add salt and without covering the pan, bring the rice to a boil, stir it ones.

Then cover the pan and simmer the rice on very low flame for about 10 – 15 minutes.

That's it!

 

 

Persian Style Pulao With Butter - Easy and fast to prepare

Ingredients (for 2 portions)

1/2 cup basmati rice

1 cup of water

salt

2 tbs butter

Preparation

Soak the rice for half an hour, then wash and drain.

Then add approximately the double amount of water to the rice (about 1/2 inch above the rice), add salt and butter and without covering the pan, bring the rice to a boil, gently stir it ones.

Then cover the pan and simmer the rice on very low flame for about 10 – 15 minutes.

 

 

Persian Style Pulao

Ingredients (for 2 portions)

1/2 cup basmati rice

1 cup of water

salt

1/2 tbs oil or ghee

Preparation

Soak the rice for half an hour, then wash and drain.

Heat the oil or ghee, add the rice to it and cook, stirring for 2 minutes.

Add approximately the double amount of water to the rice (about 1/2 inch above the rice), add salt.

Without covering the pan, bring the rice to a boil, gently stir it ones.

Then cover the pan and simmer the rice on very low flame for about 10 – 15 minutes till all water has been absorbed.

 

Persian Sweet Turmeric Pulao

Ingredients (for 6 portions)

1 1/2 cup basmati rice

3 cups of water

2 tbs raisins

1/4 tsp turmeric powder

3 cardamons, slit

2 inches of cinnamon stick

6 cloves

3 tsp sugar

1 1/2 tsp salt

1 tbs butter or ghee

2 tsp fresh coriander, finely chopped – for garnish

Preparation

Soak the rice for half an hour, then rinse and drain.

In a pan heat the butter or ghee, and fry the raisins in it till they bloat and just begin to turn color. Remove an keep aside.

Add the rice to the same butter/ghee and sauté, gently stirring for 1 minute.

Add the water to the rice, add the turmeric powder, cardamon, cinnamon, cloves, sugar and salt.

Without covering the pan, bring the rice with the spices to a boil.

Then partially cover the pan and simmer the rice on low flame till all water has been absorbed.

Stir in the raisins, cover the pan completely and take off the heat.

Let the pan rest covered for 10 minutes.

Garnish with the fresh, chopped coriander and serve.

 

 

Indian, Rajasthani चावल

Ingredients (for 2 portions)

1/2 cup basmati rice

1 cup of water

salt

1/2 tbs oil or ghee

1/2 onion, sliced finely

3 cloves

2 inches of cinnamon stick

1 cardamon pods, slit

Preparation

Soak the rice for an hour, then wash and drain.

Sauté the onion in the oil or ghee with the cinnamon and cardamon pods till the onions are golden.

Add the washed and drained rice and sauté for another minute or two, gently stirring.

Add the water and salt and without covering the pan, bring the rice to a boil.

Cover the pan and simmer the rice on very low flame for about 10 – 15 minutes.

Before serving remove the cloves and cardamon, the cinnamon can be used to present a decorative look.

Serve with an Indian curry ('aloo mutter gobi')

 

Variation: try also to use whole cumin seeds or fennel seeds with bay leaves.

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