Sauteed Basmati Rice (Khara Chaval)
indian, rice
1 cup basmati rice
1 1/2 tablespoon unsalted butter or- a mix of oil/b; utter
2 cup water; recipe lists 1-2/3, but
1 teaspoon fresh lemon or lime juice
3/4 teaspoon salt
1. Clean, wash, soak and drain the basmati rice as per the recipe detailing those instructions.
2. Heat the butter or mix in a heavy 1-1/2 quart nonstick saucepan (I used the Revere sauce pan that still in the cabinet under the stove. Might be 3 quarts. Has a handle on it) over moderate heat until the butter froths. Pour in the rice and gently stir-fry for about two minutes.
3. Add the water, lemon juice and salt, increase the heat to high and quickly bring the water to a full boil.
4. Immediately reduce the heat to very low, cover with a tight-fitting lid and gently simmer without stirring for 20-25 minutes or until the rice is tender and the water is fully absorbed. Turn the heat off and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. 5. Just before serving, uncover and fluff the piping-hot rice with a fork.
From "The Art of Indian Vegetarian Cooking". Format in MM by Karen Adler SPXB77A. From: "Griff" Date: 02 Aug 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 2 generous