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Rice - Long Grain (Basmati / Jasmine)

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Ripe Recipes
Ripe Recipes

By Angela Redfern

Published 2010

  • About
Absorption method:
  • 1 cup rice = 3 cups cooked
  • 1 cup rice to 2 cups water
Rice and water must be measured accurately for the absorption method to be successful.
Wash in cold water and drain rice to remove excess starch. Continue doing this until the water is running clear. Heat a dash of vegetable oil in a saucepan over a high heat. Add the rice and stir for about 30 seconds. Pour boiling water (cup measured amount) over the rice and simmer gently for 12 minutes, covered.
Remove from heat still covered, and allow to stand for 10-12 minutes before removing the lid.

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