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Difference between revisions of "Basmati rice"
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Before cooking any type of rice, rinse in a sieve under cold running water, stirring with your hands until the water runs clear. This will remove most of the starch and prevent the grains from sticking together. | Before cooking any type of rice, rinse in a sieve under cold running water, stirring with your hands until the water runs clear. This will remove most of the starch and prevent the grains from sticking together. | ||
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| + | ==Storing rice== | ||
| + | If most of your rice dishes are savoury and you store your rice in a jar, try adding a few [[cinnamon sticks]] or other [[:Category:Spices|spices]] to the jar. It makes the resulting cooked rice even more fragrant. | ||
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Revision as of 09:48, 20 June 2008
 About basmati riceBasmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "the fragrant one" in Hindi, but it can also mean the "soft rice." India is the largest cultivator and exporter of this rice, followed by Pakistan, Nepal and Bangladesh . It is the rice that is normally served in Indian restaurants when plain boiled or pilau rice is ordered. Basmati rice can be used in any recipe that calls for long grain rice. Before cooking any type of rice, rinse in a sieve under cold running water, stirring with your hands until the water runs clear. This will remove most of the starch and prevent the grains from sticking together. Storing riceIf most of your rice dishes are savoury and you store your rice in a jar, try adding a few cinnamon sticks or other spices to the jar. It makes the resulting cooked rice even more fragrant. |
