Friday, January 22, 2010

Basmati Rice


I have never used basmati rice before and didn't really know what it was until now. It is native to India and Pakistan and carries a fragrant scent when cooking. Many Indian restaurants serve this type of rice with their meals. The method for cooking the rice reminded me a lot of the rice pilaf I have made before and it was just as good. I made the rice to go with the Indonesian Ginger Chicken I posted about yesterday and when mixed with the sauce from the chicken it is quite delicious!

Basmati Rice

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1 tablespoon unsalted butter or olive oil

1 yellow onion, diced

1 cup long grain basmati rice

1 3/4 cups water

1 1/2 teaspoon kosher salt

1/4 cup sliced scallions

1 tablespoon minced fresh parsley

Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes.

Turn off the heat and allow to sit covered 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Source: Barefoot Contessa

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