Question - Re: Herbed Basmati Rice

[Peggy]

I need your advise!

After all of the favorable reviews, I decided I had to try the Herbed Basmati Rice. The first time we made it, the rice was a little "hard" at the end of the cooking time. (I had a class that night so my DH made it). Everyone raves about it, so I decided I would make it myself to see if I had better results. Tonight I made it and at the end of the cooking time, the rice was still a little crunchy like before. I added a little extra water thinking that maybe it needed some extra liquid to soften the rice. I ended up with something like Herbed Risotto! http://www.cookinglight.com/bbs/frown.gif The flavor was good but it was quite gummy!

HELP! Has anyone else had this problem? My only other alternative is to try making it in the rice cooker. I must admit, I have never had much luck making rice on the stove...This was no exception!

Any thoughts or suggestions would be greatly appreciated! Thanks!!

Peggy

[This message has been edited by Peggy (edited 02-07-2001).]

[NancyR]

I am absolutely NOT a rice expert but the herber basmati happens to be one of my favorite recipes. Proportions are critical when you make rice. I think you answered your own question when you said more water made it gummy. Hard rice means you need more water but just add a small amount. Measure exactly, make sure the lid of your pan fits tight so you don't lose steam and try again and cook as low as your stove allows. Good luck, you will love it when you get the hang of it.

[laurenc]

You have peaked my curiosity.
Can someone please post the recipe.
Thanks in advance!

[Kelli Kerrigan]

I looked up the recipe and it does not call for the rice to be rinsed or soaked. I do both to my Basmati rice and it turns out wonderful. I make an Indian saffron rice with onion, raisins, and cloves that I've been known to eat even for breakfast!
For regular Basmati rice:
I take one cup of rice, rinse it and then soak it in water for a 1/2hour to 2 hours. Drain water. Place rice, water(I think its 2 cups, but I can check if you want) and a small amount of oil in pot. Bring to a boil, and continue til water is below rice. Reduce to medium and partically cover with lid for 8 minutes. Then turn to the lowest setting, cover totally and let it steam for 10 minutes. Leave it sit for about 3 minutes and fluff with fork.
It may seem like alot to do, but once you have done it, it becomes easier.
Hope this helps!

[Mary Ann]

CookWare(tm) from Cooking Light(r).

laurenc,

Here it is. It's a favorite at our house,too.


Herbed Basmati Rice

SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 198

INGREDIENTS FOR 4 SERVINGS:
2 teaspoons margarine
1 garlic clove, minced
1/2 cup uncooked basmati rice
1 cup water
1/4 teaspoon salt
2 tablespoons thinly sliced green onion tops
2 teaspoons minced fresh basil
1 teaspoon minced fresh thyme
2 tablespoons grated fresh Parmesan cheese
Thyme sprigs (optional)

INSTRUCTIONS:
This is my staple at home. In fact, we have it so often my husband,
Terry, calls it "wife rice." I often use dried herbs in place of the
fresh and add a few pine nuts, which I always have in the freezer.
--Food Editor Mary Creel

1. Melt margarine in a small saucepan over medium heat. Add garlic;
saute 1 minute. Add rice; stir well. Add water and salt; bring to a
boil. Cover, reduce heat, and simmer 20 minutes or until liquid is
absorbed. Stir in green onions, basil, and thyme. Sprinkle with
cheese; garnish with thyme sprigs, if desired. Yield: 4 servings
(serving size: 1/2 cup).

NUTRITIONAL INFORMATION:
CALORIES 115 (22% from fat); FAT 2.8g (sat 0.9g, mono 1.1g, poly
0.7g); PROTEIN 2.8g; CARB 19.2g; FIBER 0.3g; CHOL 2mg; IRON 1.5mg;
SODIUM 217mg; CALC 52mg

[ElinorC]

Kelli,
Could you please post your Indian saffron rice recipe? It sounds heavenly.Thanks.

[karole]

i always cook rice in the microwave--think it's great. just got a microwave rice cooker so i will have to make some changes, you're right==takes time to work out your system.

[SETH885315]

i was glad to read this string because i, too, have had a world of trouble cooking basmati rice (the crunch factor, i call it). a good friend of mine first introduced me to it about a year ago and, despite his help, i just can't get it right. glad to hear that i'm not alone with this problem http://www.cookinglight.com/bbs/smile.gif

seth

[Peggy]

NancyR and Kelli - Thank you for your advise and pointers on cooking basmati rice. I really like the flavors in this recipe and would like to get it right at least once! I shall follow your advise next time around.

Seth - It's nice to know I'm not alone! I like your description "the crunch factor". That describes the problem perfectly!!

Karole - I've never tried rice in the microwave. Do you have to use a special "rice cooker" or can you use a regular dish with a lid?

Try, try again...

Peggy

[This message has been edited by Peggy (edited 02-08-2001).]

[56grapeape]

i made this not too long ago, my rice turned out fine.

BUT dh didnt like it! So Im not going to make it again. I didnt think it was that great either. (kinda bland)

rachelle

[Norma]

I don't have the recipe in front of me, but if I remember correctly it said to cook it for 15 minutes. I always cook rice 20 minutes. I didn't even check it at 15 minutes. It turned out good.

[Kelli Kerrigan]

Here's the Indian rice recipe that was requested. It's a favorite of mine..got it from Julie Sahni's Indian Cooking book. There's plenty of rice variations to choose from in her books.
1/2 teaspoon saffron threads
1 cup basmati rice
1 Tablespoon vegi oil
1/2 cup chopped onion
2 Tablespoons dark raisins (I use light ones)
3 whole cloves
1 3/4 cups chicken stock
2 Tablespoons toasted sliced almonds

Crumble 1/4 t of the saffron threads w/ your fingers and put into a small bowl. Add remaining saffron and 1 T warm water and set aside to soak. Rinse basmati rice throughly w/ cold water and put it into a large bowl. Add 2 c cold water and soak for at least 30 minutes and up to 2 hours. Drain rice and set aside, discard water.
Heat oil in pan over med-high. Add onions, raisins, and cloves. Cook, stirring constantly, until onion looks glazed, about 5 minutes. Add stock, saffron solution, rice and salt to taste. Bring to a boil.
Reduce heat to med and cook rice, partially covered for 8 min or until most of the liquid is absorbed and the rice is covered w/ steam holes. Cover the pan tightly and reduce the heat to as low as possible. Let the rice steam for 10 minutes. Remove from heat and let it rest, covered for 5 minutes. Fluff w/ fork. Transfer to platter and sprinkle w/ almonds.
Yum..........and pretty too!