Basmati Rice

Ingredients

• 1.5 cups basmati rice – rinsed until water runs clear, soaked 20 minutes, drained
• 2.25 cups water
• 0.75 tsp salt

Instructions

1. Place the basmati rice in a bowl, cover with cool water, and gently agitate, then drain. Repeat rinsing until the water runs mostly clear, 3–4 changes.
2. Cover the rinsed rice with fresh cool water and soak for 20 minutes. Drain thoroughly.
3. Combine the drained rice, water, and salt in a heavy-bottomed saucepan with a tight-fitting lid.
4. Bring to a full simmer over medium-high heat. As soon as the surface is bubbling around the edges, stir once to release any sticking, then reduce heat to low and cover.
5. Cook covered on low until the water is absorbed and steam holes appear on the surface, 12–15 minutes. Grains should be tender with a slight bite.
6. Remove from heat and keep covered to steam, 10 minutes.
7. Fluff gently with a fork, lifting from the bottom to separate the long grains, and serve hot.