Several years ago, a friend introduced me to Basmati rice when we went out to lunch for kabobs. The kabobs were served on a bed of the aromatic rice. Since that lunch, basmati has been my favorite rice. I prefer the nutty flavor and firm texture over other rice varieties. My husband now prefers basmati rice as well! Basmati comes in both white and brown varieties. I have used both but prefer the white variety. The brown variety is more firm than the white. To me, the flavors are very similar. I use basmati rice as a side dish, in fried rice, in casseroles and added to cream of chicken soup for a hearty lunch.
Basmati rice is a variety of long, slender-grained aromatic rice. I prefer the Indian variety over other varieties. The non-Indian varieties do not have the firm texture that I prefer. As an added bonus, basmati rice freezes well both before cooking and after cooking. My mother always kept the uncooked rice in her freezer. I often cook a batch or two of rice in my rice cooker and freeze the cooked rice in individual servings so that I always have cooked rice on hand. It is handy for a quick side dish and defrosts quickly in the microwave.
Sometimes I will use chicken, beef or vegetable broth instead of the water when cooking basmati rice. It gives the rice a more flavorful taste. To make a seasoned rice, you can add a few teaspoons of your favorite spices, such as rosemary, thyme and garlic, or Italian seasoning. When I make a seasoned rice, I use the broth and spices that pair well with the entrée I am serving.
I hope you enjoy!
- 3 tablespoons vegetable oil or olive oil
- 1 tablespoon salt
- 4 cups cold water
- 3 cups basmati rice
- Put the oil and salt then water into a rice cooker.
- Add the rice.
- Turn rice cooker on and allow the rice to cook. Rice cookers usually turn themselves off when the rice is done. My rice cooker takes about 30 minutes to cook one batch of rice.