Basmati is the best rice

[Scarpozzi]

There was a deal on Royal Basmati in a 20lb bag a few years ago. I bought it and my wife got mad at me. I followed the recipe for 1.5 cups of water to 1 cup of rice. It came out perfect. I seriously haven't screwed this up yet. The price is like $1/lb usually in the big bags and it's far better than the enriched stuff. It has a good bite to it and cooks easily. I make a lot of Indian Food, but found that the rice has a really good flavor too. I like mixing in some ground cumin or whole cumin seeds....and it's great with a little sea salt and butter too.

My mother taught me how to make rice when I was growing up. She just said, "2 to 1 water to rice ratio" and most of my adult life I made rice that ended up in this sticky blob. I always bought enriched white rice because I'm a rich white guy. (that's a joke...I'm not rich. If I were rice though, I'd be that inferior junk) I have had a few times that I made it and it came out ok. That's when I rinsed it 2-3 times to remove some of the starch and followed the 2 to 1 ratio and basically left it alone. The rest of the time, it came out overcooked and too sticky to really enjoy. Recently, I mixed it in with some Basmati just to help use it up and that actually helped it reach a good moisture content while the basmati kept it from sticking.

If you've not tried the stuff, check Amazon or Walmart or Sam's Club. I found all my local groceries charge $2/lb or more for Basmati in 32oz containers. Buying in bulk is the way to go and you'll be set. Just get an instant pot if you don't have one and you can make all the beef/lamb/chicken dishes you want with your go-to starch.


Just thought I'd share. Jasmine rice is alright....medium grain japanese stuff is ok for sushi when you need sticky rice, but like chinese dishes, you want to chill it to remove some of the moisture....basmati is the best out of the pot.

 

[IronWing]

Try smoked basmati; tis gooder.

 

[Captante]

SOME kinds of rice do come out best @ a 2:1 ratio.

I do like Basmati but I prefer a quality Jasmine rice personally.

 

[biostud]

I do like Basmati but I prefer a quality Jasmine rice personally.

I came to post this.

 

[sandorski]

Yes

A saucy or juicy peice of meat on a bed of plain Basmati is a delight. In between pieces of meat it makes a great palate cleanser and satisfies feelings of hunger quite nicely.

 

[WharffRat]

I came to post this.

Me too


I have spoken

 

[MrSquished]

SOME kinds of rice do come out best @ a 2:1 ratio.

I do like Basmati but I prefer a quality Jasmine rice personally.

Yeah I mainly use Jasmati rice, which is a Jasmine rice, and use the 2:1 method. Salted water with a splish of light olive oil, or some nice organic chicken stock instead. Bring to a boil, add rinsed rice, bring back to boil, then 18 min simmering while covered. Never check the rice. Then take off heat, fluff, then leave covered for 5 minutes. Rice comes out nice and moist and nothing is stuck to the bottom.

Lately I've been boiling chicken thigs in chicken stock, then using that liquid to cook the rice in. Then I flavor the rice with some toasted sesame oil and ginger and soy sauce, chop up the chicken meat and toss it in the bowl. Makes a delicious bowl of chicken/rice with a bit of an asian flavor profile. It's fantastic. Or I just sauté up some onions, garlic, ginger, mushrooms and ground pork in sesame oil with red pepper flakes, mix with rice and kimchi and go to town.

 

[sdifox]

Can't handle Basmati. Too starchy.

 

[SKORPI0]

Jasmine>>Basmati>>Long Grain. Everyone know this.

 

[Scarpozzi]

Jasmine>>Basmati>>Long Grain. Everyone know this.

I suppose I eat more Indian dishes than Thai food. (Where I would pick Jasmine). Jasmine tends to be sticky, right? I made Basmati and a Tikka Masala Chicken variation for lunch today. Not only did the rice cook perfectly again, the steel pot I use always cleans up easily.

 

[DigDog]

i have come to the sad understanding that i will never make - if not by occasional mistake - perfect rice like y'all will never make proper spaghetti. You need to be born with it.

Me: carefully weighs on a digital scale the amount of rice and water. Uses timer for washing and soak time, $200 digital rice cooker. Result: shit.

Asian guy: put rice in pan. add water. cook. Result: perfect rice.

 

[Fritzo]

Jasmine gets props too. Depends on what you're doing.

Arborio is my favorite for risotto and carnaroli is my favorite casserole/rice pudding rice.

 

[s0me0nesmind1]

Rice on its own simply sucks. It tastes like nothing and it does nothing.


Rice that is well-made with delicious garlic and butter built in is good.

 

[IronWing]

Rice on its own simply sucks. It tastes like nothing and it does nothing.

Buy better rice. Good basmati and good jasmine both have nice flavor. Garlic and butter are good, saffron is better.

Edit: also, only buy rice at Asian or middle eastern grocery stores. Mainline grocery stores don't have enough turnover so their stock gets old.

 

[ch33zw1z]

I eat basmati brown daily, I like it and it has a good texture / flavor.

 

[HomerJS]

I eat basmati brown daily, I like it and it has a good texture / flavor.

Think Asian stores would have this? Only one brand around here that has brown basmati and it cost a $$$$.

 

[ch33zw1z]

Think Asian stores would have this? Only one brand around here that has brown basmati and it cost a $$$$.

I get it at Aldi's

 

[ponyo]

Rice on its own simply sucks. It tastes like nothing and it does nothing.


Rice that is well-made with delicious garlic and butter built in is good.

Rice is blank canvas. If rice sucks, then you suck. Use your skill and imagination. With rice, you get what you put into it.

 

[ponyo]

I like all rice but I prefer short grain sushi grade rice.

 

[WelshBloke]

Thai sticky rice steamed in one of those woven bamboo steamer things is the best!

 

[Homerboy]

SOME kinds of rice do come out best @ a 2:1 ratio.

I do like Basmati but I prefer a quality Jasmine rice personally.

Jasmine in our house all day, every day.

 

[Fritzo]

Rice on its own simply sucks. It tastes like nothing and it does nothing.


Rice that is well-made with delicious garlic and butter built in is good.

Yeah, agree with a lot of the other replies- white short grain rice is bland, but good rice has a perfumed, slightly floral flavor to it. Try getting a bag of jasmine or basmati:

- rinse one cup of rice in a strainer to remove any loose starch
- Bring two cups of salted water to a boil
- Add 1 tbs butter to the water
- Add rice to the water, tightly cover, and reduce heat to a low simmer.
- Cook 15 minutes, then turn off the heat and let it sit covered for 5 minutes.
- Fluff with a fork and eat!

If you do it this way, it's impossible to overcook it and you'll get fluffy rice every time. DO NOT STIR OR REMOVE THE LID AT ANY TIME WHILE COOKING. Stirring releases the starches and creates glue, while the moisture you release evaporates instead of going into the grains, leading to sticky and underdone rice.

If you want to add some extra perfume, add a couple star anise and cardamom pods to the top of the rice while cooking (gives a nice Indian/Med flavor).

 

[ch33zw1z]

Yeah, agree with a lot of the other replies- white short grain rice is bland, but good rice has a perfumed, slightly floral flavor to it. Try getting a bag of jasmine or basmati:

- rinse one cup of rice in a strainer to remove any lose starch
- Bring two cups of salted water to a boil
- Add 1 tbs butter to the water
- Add rice to the water, tightly cover, and reduce heat to a low simmer.
- Cook 15 minutes, then turn off the heat and let it sit covered for 5 minutes.
- Fluff with a fork and eat!

If you do it this way, it's impossible to overcook it and you'll get fluffy rice every time. DO NOT STIR OR REMOVE THE LID AT ANY TIME WHILE COOKING. Stirring releases the starches and creates glue, while the moisture you release evaporates instead of going into the grains, leading to sticky and underdone rice.

If you want to add some extra perfume, add a couple star anise and cardamom pods to the top of the rice while cooking (gives a nice Indian/Med flavor).

Good instructions. I use an instapot, but just cuz I don't wanna babysit it

 

[IronWing]

Yeah, agree with a lot of the other replies- white short grain rice is bland, but good rice has a perfumed, slightly floral flavor to it. Try getting a bag of jasmine or basmati:

- rinse one cup of rice in a strainer to remove any lose starch
- Bring two cups of salted water to a boil
- Add 1 tbs butter to the water
- Add rice to the water, tightly cover, and reduce heat to a low simmer.
- Cook 15 minutes, then turn off the heat and let it sit covered for 5 minutes.
- Fluff with a fork and eat!

If you do it this way, it's impossible to overcook it and you'll get fluffy rice every time. DO NOT STIR OR REMOVE THE LID AT ANY TIME WHILE COOKING. Stirring releases the starches and creates glue, while the moisture you release evaporates instead of going into the grains, leading to sticky and underdone rice.

If you want to add some extra perfume, add a couple star anise and cardamom pods to the top of the rice while cooking (gives a nice Indian/Med flavor).

I like the Persian method of cooking basmati called chelow or chelo. One ends up with tasty, fluffy saffron rice on top and buttery, crunchy rice on the bottom.

Rice and the Art of Getting to the Bottom of the Pot – Chelo Ba Tahdig – Naz Deravian

bottomofthepot.com

Ignore with hostile prejudice any recipe that suggests using olive oil for chelow. Use ghee.

 

[Fritzo]

I like the Persian method of cooking basmati called chelow or chelo. One ends up with tasty, fluffy saffron rice on top and buttery, crunchy rice on the bottom.

Rice and the Art of Getting to the Bottom of the Pot – Chelo Ba Tahdig – Naz Deravian

bottomofthepot.com

Ignore with hostile prejudice any recipe that suggests using olive oil for chelow. Use ghee.

In Spain they use a similar technique making paella