Basmati rice usually gets overcooked, unless you’re cautious and follow a tried and tested recipe. When rice gets overcooked, two things happen: one, it becomes sticky, and two, the grains break into smaller pieces. Imagine buying expensive basmati rice and then spoiling it while cooking. That should not happen.
I have the perfect solution to your basmati cooking problems, and it requires cooking in a pressure cooker. Actually, there is very little cooking involved, as you will read below.
The other advantage of my basmati cooking method is that it does not need any oil, unless you want to add it on purpose.
- Use only long-grain basmati. Do not use broken rice.
- You can use non-basmati long-grain white rice too.
- This method does not work for any brown or semi-brown rice.
Fail-safe Basmati (long-grain) Cooking In Pressure Cooker
1. Wash the rice with tap water a few times.
2. Transfer washed rice to pressure cooker. Add water in the ratio of 2:1, that is, two measures of water to one measure of dry rice that you are using.
3. Close the pressure cooker, put the vent weight on and keep the cooker on high flame.
4. When the cooker releases pressure (whistles) for the first time, immediately switch off the stove.
5. Do not touch the cooker, and do not remove the vent weight. The stream pressure needs to stay inside.
6. Let the cooker stand untouched for 15 minutes.
7. When 15 minutes are up, open the cooker and enjoy perfectly cooked basmati rice. There will be no sticky or broken rice.
An added advantage of this basmati cooking method is that the rice expands to the maximum because it absorbs a lot of water. You will think that perhaps you cooked too much rice 🙂
Watch my YouTube video on this topic here: https://www.youtube.com/watch?v=4rswhqVr1-I
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