Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
Basmati is a fragrant, long-grain rice that gets its unique flavour from the soil in which it is grown. We have cooked it by the absorption method but, if you prefer, you can add the rice to a saucepan of boiling water and boil the rice until ready.
Rinse the rice under cold running water until the water running away is clear, then drain well.
Put the rice in a heavy-based saucepan and add enough water to come about 5 cm (2 inches) above the s