Foolproof Indian Boiled Rice
Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.
Servings: 4
Ingredients
- 225 g long-grain Basmati rice
- 1 L hot water
- 2 cm stick cinnamon or cassia bark
- 2 cloves
- 1 greed cardamom pod
- 1 star anise
- 1 tsp salt
Instructions
- Wash the rice in cold water three times. Discard the starchy water after each round of washing.
- Soak the rice in cold water and set aside for 30 minutes.
- Bring 1L water to the boil in a large pan. Add the cinnamon, cardamom, star anise, cloves and salt.
- Drain the soaked rice and add them to the boiling water. Boil for 5-6 minutes or until cooked but still a little on the firm side.
- Drain the rice in a colander and set aside for 10 minutes for the steam to evaporate. Fluff the grains up with a fork and serve.