Basmati Steamed Rice
Basmati Steamed Rice is a traditional British Indian Restaurant (BIR) recipe for the classic accompaniment of simply boiled and steamed basmati rice. The full recipe is presented here and I hope you enjoy this classic British version of: Basmati Steamed Rice.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesBritish Recipes
This is the 'plain rice' that is the most common accompaniment to all types of curry, both in restaurants and at home. I know that the rice is actually boiled, but it's finished by 'steaming' in the colander or by steaming in a low oven.
Ingredients:
300g Basmati rice (the best quality you can get)
water
Method:
Wash the rice several times in a sieve or colander to remove the excess starch. You will need to keep rinsing until the water runs clear (6-8 rinses).
Drain the rice, transfer to a saucepan then pour in enough water to it over-tops the rice by 3cm. Place over high heat, bring to a boil then stir to loosen the rice grains. Reduce the heat so the rice is cooking at a brisk simmer. Cook, stirring every so often until the rice grains are just cooked. They should just be soft through but with the barest hint of firmness in the centre. This typically takes 7 to 12 minutes. Do not allow to get to soft or the grains will not separate and you will end up with mush (this is important, keep a constant eye on the rice as it cooks).
As soon as the rice has reached this stage drain in a colander and use a fork to stir the rice so all the water is removed. After 5 minutes like this, the grains will have steamed to their final cooked state, will be dry and ready to serve.
If you will be serving later than this, spread the rice on a baking tray, place in a low oven and keep warm.