Plain steamed basmati
The test of any basmati. Done right, every grain stands long and separate. This boil-and-drain method is the most forgiving.
Made withHima SteamSteamed, never parboiled. Grain stays separate.
Ingredients
- 2 cups Hima Steam or Original rice
- 10 cups water
- 1½ tsp salt
- 1 tsp oil or ghee (optional)
- A squeeze of lemon (optional)
Method
- Rinse the rice three or four times until the water runs almost clear.
- Soak: 60–75 minutes for Steam, 30 minutes for Original. Drain.
- Bring the water to a rolling boil with the salt, oil and lemon. Add the rice and stir once.
- Boil uncovered (Steam 6–8 minutes, Original 5–6 minutes) until a grain pressed between your fingers has no hard core.
- Drain in a colander and return to the pot. Cover with a cloth under the lid and leave on the lowest heat for 10 minutes. Fluff with a fork.
Timings are written for Hima Steam. With another rice, adjust the soak and boil to the grain: see the cooking guide.
