Put the rice in a fine sieve and
rinse under running cold water until the water runs clear. Transfer to
a bowl with enough water to cover and leave to soak for 30 minutes.
Drain the rice. Place the rice, lemon juice
and 625 ml water in a heavy-based saucepan over a high heat and bring
to the boil, uncovered, then cover the pan, lower the heat to low and
simmer for about 10 minutes until all the water is absorbed and the
grains are tender. Transfer to serving dish and serve.
method: (Fragrant Basmati Rice)
1 cup basmati rice
1 1/4 cups water
1 teaspoon butter or olive oil
4 whole green cardamom pods
Wash rice as above.
Stir together all ingredients in deep
microwave-safe dish. Cover and microwave on High (100 percent power)
for six minutes.
Uncover carefully and stir well.
Replace cover and microwave on high for another six minutes.
Let rice sit, covered, for five
minutes. Remove whole spices and fluff with a fork. Serve immediately.
Rice is a variety of rice grown in the Himalayas. Basmati is slender long
grain rice. The subtle fragrance is what makes this rice unique. The
"bas" means fragrant and the "mati" means of the
earth. Aging imparts unique characteristics, which include a
"nutty" flavour along with the subtle fragrance. Aged rice is 1-2
years old, and as the moisture evaporates the naturally present oil
spreads throughout the grain delivering its distinct flavour. Cooking
Basmati will yield a long grain rice which grows to twice its length when
has a subtle aroma and delicate taste.
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