Introducing Steamed Basmati Rice, a staple in Middle Eastern cuisine and a versatile base for a variety of flavorful dishes. In the Middle East, rice, known as Pilaf, Polo, or Chelo, is a daily component of every meal. While there are numerous rice recipes across the region, basic steamed rice serves as a foundation for various sauces and accompaniments.
One of the preferred types of rice for Middle Eastern cuisine is long-grain Basmati rice. The word “Basmati” translates to “fragrant,” and this aromatic rice is primarily grown in the foothills of the Himalayas. India is the leading producer of Basmati rice, satisfying about 70% of the global demand, although other countries also strive to cultivate their own.
Basmati rice is known for its fluffy texture rather than the sticky consistency commonly found in Chinese or Japanese cuisine. It boasts a delicate nutty flavor that complements a wide range of dishes. While it is often served with flavorful sauces, Basmati rice itself can be the star of the show when flavored with ingredients like tomato paste, saffron, herbs, or beans. In fact, Persian cuisine showcases a dish called Tachin, where rice and chicken are layered, similar to lasagna, and served in a cake-like form with saffron-infused yogurt.
Apart from its versatility and fragrant qualities, Basmati rice also offers health benefits. It has a lower glycemic index compared to other types of rice, such as jasmine rice, making it a safer option for individuals with diabetes.
To achieve the best results when cooking Basmati rice, it is recommended to soak the rice in water overnight or for at least an hour or two before cooking. This step helps to enhance the texture and ensure even cooking. When ready to cook, follow the instructions below to achieve perfectly steamed Basmati rice.
Experience the delight of tender and aromatic Basmati rice, a fundamental component of Middle Eastern cuisine. Whether you choose to serve it as a side dish or as a main course with flavorful additions, Basmati rice brings a unique taste and texture that will elevate your culinary creations to new heights.
In the Middle East, you will find rice, or as they call cooked rice Pilaf, Polo, or Chelo a daily part of every meal. Many of the countries and cultures in the middle east have a variety of recipes that include rice. But basic steamed rice is usually consumed with a variety of sauces. Persians have a vast repertoire of sauces that they serve with rice. Usually, the favorite rice used is long-grain Basmati rice. As a rule, 2 cups of rice serves 4 people. It is also advised if you have the time to soak the rice in water overnight or at least an hour or two before you start cooking. If you can drain the water and pour fresh water. When you are ready to cook follow the instructions below.
A variety of long-grained rice, Basmati rice comes from the foothills of the Himalayas. Basmati means fragrant and India produces almost 70% of Basmati rice consumed around the world, though many countries do try to produce their own.
It is known for more fluffiness rather than sticky rice prepared in Chinese and Japanese cuisine. It has a slightly nutty flavor. It is served with sauces but there are many recipes where the rice itself is flavored to become the main dish. By adding tomato paste or Saffron or herbs and beans you can make a variety of meals. There is a Persian dish called Tachin, which uses rice and chicken and with saffron-infused yogurt, it is made layered similar to lasagna and it is made and served almost like a cake!
As far as health please note Basmati rice has a lower glycemic-index-food-guide of 56-65 vs. jasmine rice with an index of 89 and therefore safer for diabetics.
Steamed Basmati Rice
Description
In the Middle East, you will find rice, or as they call cooked rice Pilaf, Polo, or Chelo a daily part of every meal. Many of the countries and cultures in the middle east have a variety of recipes that include rice. But basic steamed rice is usually consumed with a variety of sauces. Persians have a vast repertoire of sauces that they serve with rice. Usually, the favorite rice used is long-grain Basmati rice. As a rule, 2 cups of rice serves 4 people. It is also advised if you have the time to soak the rice in water overnight or at least an hour or two before you start cooking. If you can drain the water and pour fresh water. When you are ready to cook follow the instructions below.
Ingredients
Instructions
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Boil a large pot of water. Add the salt as the water starts to form bubbles, the salt will help the water boil more. Drain the rice if you soaked it. If you have not had a chance to soak it then just add it directly to boiling water. Let it cook for about 8 minutes. Just like pasta you want the rice grains to be al dente not very soft but just cooked.
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Next, drain the rice in a colander and rinse it with cold water in the sink. This stops the cooking process and drains the extra starch.
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Next rinse the same pot or in a fresh pot heat the olive oil when it is hot put the bread in the oil let it fry a little, then using a utensil carefully flip it and lower the heat. Next, add the drained rice to the pot forming a cone or mountain-like form. Make sure it does not touch the sides of the pot.
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Next using a wooden spoon handle or your finger makes several deep holes in the rice mountain so the steam can escape adding more olive oil to the rice or more flavor you can put little chunks of butter on the rice. Next, take clean dishcloth or paper towels and wrap the lid or just put it on the top of the pot and put the lid on and the slowly fit any lose hanging corner. This is important especially if you have a fire burning range. The fabric retains the moisture and stops drops of water from falling back onto the rice. The heat has to be on the lowest just enough to keep the pot warm. Let it cook for about 20 minutes. In twenty minutes one of the traditional methods of checking if it is ready is you wet your finger and lightly touch the pot if it makes a sizzling noise then it is done! But be careful not to burn yourself otherwise you can just take the lid off and taste the rice should be tender. Also, you will observe the grains have gotten much longer. The original soaking really helps the rice to grow long in the process.
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The rice is ready to be served. Don't forget the bread you put underneath by now that bread is a golden and crispy and very delicious just remove it from the bottom cut it in smaller pieces and serve it next to your rice or in a separate dish!
