How to cook basmati rice: technique, recipes and properties

From the infinite varieties, rice provides at least half of the food nutrients and is the most widespread cereal in the world. Among these, basmati rice, typical of oriental cuisine. But how is it cooked? Let’s find out!

Rice is a food high nutritional value as it contains mineral salts and vitamins as well as having satiating properties. In particular the rice basmati, higher in calories than western varieties but also extremely nutritious. Despite its properties, it is still little known in Italy and is often avoided because don’t know how to use it or how to cook it. Actually, after some practice, it will be very easy. Here’s how to do it video.

How to cook basmati rice

Basmati rice is characterized by a shape more elongated of the grain which doubles in size during cooking by slowly absorbing the water and steam that are created inside the pot. For the realization of basmati rice, some proportions of the ingredients must be kept in mind. For each cup of rice you need to count two cups of cold water, extra virgin olive oil to taste and a pinch of salt. Let’s see then how you do it.

Cooking basmati rice

For its preparation, just take a cup of rice and rinse it very well under running water, with the help of a strainer. While rinsing it under water, shell it with your hands and check that it is not there they remain impurity.

1. Once rinsed, take a fairly large saucepan and pour the rice. Every cup of rice you have to count two cups of water then proceed to add it.

2. Place the pot on the fire and to turn it on at maximum temperature with a lid that will remain slightly open.
3. As soon as the water has started to boil, lower the heat and add a drop of extra virgin olive oil and salt. (Adding oil is optional).
4. After five minutes, remove the lid and far cook for another five minutes.

5. At this point you will see that the rice has absorbed all the water. Then turn off the heat, put the lid back on and leave it to stand for another five minutes. In this way the rice will complete its cooking, absorbing the steam that will be created. Leave it like this for about ten minutes, then open, shell with a fork and serve warm (or room temperature).

Basmati rice recipes

Rice basmati lends itself to accompaniments of cooked meat, vegetables and fish. It is, in fact, tasted in white and does not lend itself to preparations long such as risottos or soups because its grains remain well shelled. Cooking him does not exceed 15 minutes.

Perfect with curry chicken or with lime and coriander, it is flavored and enriched by the sauces of the ingredients that accompany it, often spicy.

Rice: nutritional values, properties and calories

Basmati rice is a highly energetic food. For every 100 g of product, 340 kcal are counted, of which 78 g will be carbohydrates, 8 g will be protein and 0.89 g of fat. It has astringent properties, so it is particularly suitable for fighting diarrhea and for rebalancing gastric and intestinal functions.

And naturally free Of gluten and therefore particularly suitable for coeliacs for the replenishment of essential vitamins and for the intake of carbohydrates. Compared with common rice it is much more digestible and has a lower glycemic index; in addition to this it regulates blood function.

In any case, as we have already seen, it is wrong to say that rice is fattening or lose weight in an absolute sense.

storage

Basmati rice, once cooked, can be kept for approx 1 or maximum 2 days in the refrigerator in a container with an airtight lid. We do not recommend freezing.

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