Basmati rice

Used in 4 recipes on RecipeWiki.

Basmati rice is a long-grain rice prized for its slender grains, which lengthen as they cook and stay separate, and for a faint nutty, floral aroma. Rinsing it in several changes of cold water until the water runs nearly clear removes surface starch, and that is what stops it turning gluey. It is the base of Steamed Basmati Rice, the natural partner for Weeknight Red Lentil Dal, and the grain that carries the lentils in Mujaddara and the smoked fish in Smoked Haddock Kedgeree. One listing on this page offers it as an alternative to flatbreads for serving. Rest the cooked rice, lid on, for a few minutes before fluffing it with a fork.

What else can I make with it?

Most often cooked with

Recipes with basmati rice

Mujaddara — shot from directly overhead: lentils and rice cooked in one pot under a mound of onions fried well past golden

Mujaddara

Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.

1 hr 25 minServes 4

LebaneseMain coursesVegetarian

Smoked Haddock Kedgeree — shot from directly overhead: smoked haddock poached in milk

Smoked Haddock Kedgeree

Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.

1 hr 10 minServes 4

BreakfastBritishFish

Steamed Basmati Rice — shot from directly overhead: basmati rinsed until the water runs clear and cooked by absorption

Steamed Basmati Rice

Basmati rinsed until the water runs clear and cooked by absorption, then rested off the heat with the lid on so the grains separate.

BasicsIndianSauces

by brightosprey

Weeknight Red Lentil Dal — shot from directly overhead: red lentils simmered down to a loose puree with turmeric

Weeknight Red Lentil Dal

Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.

DinnerIndianMain courses

by zestykestrel