When I do a stir-fry and want to serve it along side some rice, I've been taking plain Basmati rice and kicking it up a notch by adding some very fragrant spices to it when I cook it. Here's my take on fragrant Basmati rice.
Ingredients
200g Basmati rice
300ml(g) water
2 whole star anise
3 whole cardamom pods, slightly opened
Salt and pepper to taste
Weight the rice and then rinse it very well. Slightly open the cardamom pods by sniping the ends with a pair of kitchen scissors. Place the ingredients into a lidded pot.
Note the ratio of rice to water; it should always be 1:1.5 by weight (rice to water); 1ml of water weighs 1g.
Put the lid on and heat on a high flame. As soon as the contents begin to boil, set the timer for 8-9 minutes. When the timer expires, turn off the flame and let it sit for a minute. After resting, fluff the rice with a fork and serve.
No comments:
Post a Comment