How to cook
Basmati rice is grown in the foothills of the Himalayas in northwestern India. It is believed that this is one of those foods that make big changes in cooking.
Much different from ordinary white rice and this is felt even when it's boiled. It spreads a pleasant specific aroma and it has an exquisite taste. White bread and jasmine rice have a similar aroma. This aroma is due to the specific soil and climatic features of the region in which it is grown.
The word Basmati translated from Hindi means fragrant. This variety is rightly recognized as the King of Rice. The rice grains are long and thin and when they're boiled, they lengthen even more without changing in width.
This exact rice is preferred and loved by chefs around the world because it remains fluffy and crumbly.
It is suitable for side dishes, as well as with meats and sauces, as well as for vegetable dishes.
There are several subtleties for its preparation that must be followed.
Rinsing the rice is of importance, so wash in cold water about 5-6 times, so that any starch it contains can be rinsed off. For this purpose, special cone-shaped strainers are sold and immersed repeatedly in water.
The amount of water that is added is generally written on the package and must be followed, but generally 1 cup of rice to 2 and 1/2 cups of water is the right proportion.
The washed rice is placed in a thick-bottomed pot and this is important so that it does not stick during cooking. You can add 1 tbsp. of olive oil to enrich the taste, the lemon peel, a pinch or two of freshly ground black pepper, a pinch or two of rosemary, salt and 1 small bay leaf.
Place the pot on a high heated hob with the lid on, so that it can boil quickly, then reduce the heat and let it simmer until it absorbs the water and that is done for about 15 minutes. Remove it from the heat and leave the lid on for another 5 minutes. Stir the rice with with a fork, remove the lemon peel and bay leaf.
The Basmati rice and ready.
Usually, it is not placed in a ring form, it is not pressed, it shouldn't stick together and it should be left loose so that its perfectly shaped grains can be seen.