{recipe} Basmati Rice

I use to turn rice to total mush, until I learned a nifty little trick, a kitchen towel.  We do love eating rice with a array of different dishes, but Indian food takes the spot.  Basmati rice is actually pretty easy to make, with just a couple of extra steps.

  BASMATI RICE:
* serves 3-4

1 cup basmati rice (I like using rice from India or Iran)
1/2 tsp Celtic sea salt
1 3/4 cup water

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Pour the rice into a large bowl, and cover with cool water.  Swirl your hands through the rice to help release the starch.  Repeat 3-4 times.  Pour of the water.  Rinse the rise and cover again with clean cool water.  Let the rice soak for 30 minutes (no more.)

In a medium pot bring bring the water and salt to a boil.  Drain the rice and add to the boiling water, stir once and bring the rice to a boil.

As soon as the water with the rice is boiling, turn the heat to low and cover the pot.  Cook for 15 minutes.  Remove the pot from the heat, gently fluff the rice with a fork, and then cover the pot with a clean folded tea towel.  Let the rice rest for 10 minutes.  Serve warm.

Store the cooked basmati rice in an airtight container, in the refrigerator for 7-8 days.