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Nutritional Information

Preparation Information

Specialty/Varieties Rice

Forms/Types of Rice

Preparing Rice

-  Use about 1/3 cup (60g) of rice per person
-  Wash the rice to in a large bowl filled with cold water. Swirl the rice with your hand, and the water will become cloudy with starch. Slowly pour the water away, holding back the grains with your free hand or with a strainer. Repeat this three or four times until the water is reasonably clear.
-  Before you cook your rice, try letting it soak for 15 to 30 minutes. This process allows the grain to relax and be more digestible.
-  Sauteing the rice in ghee or oil before you cook or steam the rice is another way to keep the grains from becoming soggy. Saute until the grains become translucent.
-  When cooking rice the water ratio is about 1 parts water for one part of rice. If you have soaked the rice beforehand, use a little less water.
-  In most recipes, trapped steam helps cook the rice, so keep the pan covered tightly. When you steam rice, use the lowest heat, without lifting the lid or stirring.


1.  There are two ways to do this: one is the pasta way - you boil a lot of water, a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Add some water and steam the rice on low until the rice is fully cooked.
2.  The second way of cooking rice is the absorbed method, in which you put exactly the amount of water required to give the rice a perfect consistency. It is difficult to be accurate because the exact amount of water depends on the variety of rice used, its age and so on. Basmati rice requires about 1 parts water for one part of rice and jasmine rice requires about 2 parts water for one part of rice.
Always use a heavy pot with a tight lid – remember for each cup of rice there is about 2 more cups of water, so choose your pot accordingly.

1 cup (7oz/200g) rice
1 1/3 cups water, if using soaked basmati, 1 cups of water for unsoaked rice
a few drops of oil/ghee
-  It is best to start the process to cook the rice about 1 hour before the start of a meal. Wash the rice twice, throw away the water, Soak the rice for about 15-20 minutes. The rice will expand 25 per cent in this time.
      -  Put the water on to boil in a large pot, add salt (about teaspoon per cup of rice) and a few drops of oil, and when boiling add the rice. Cover and cook until for 7-8 minutes.
       -  Do not remove the cover and let the rice finish cooking in its own steam.
You can season the rice with cumin seeds fried in 2 teaspoons butter, ghee or oil in a ladle for a few seconds. Sprinkle over the rice when in its serving dish.

When boiling rice, add -in (1cm) cinnamon stick and tej patta (bayleaf) together with 1 cardamom and 1 clove, if liked. Remove the spices before serving.
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This rice can be served whenever you choose as the taste and flavor do not alter, only the color. Just add a pinch of turmeric when boiling the rice.

Soak a few strands of saffron in 3 tablespoons of water for 30 minutes. When the rice is done, pour the soaking water and the saffron over the cooking rice with a teaspoon and return the lid to the pot so that aroma does not escape.

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For 1 cup pulao rice, slice 1 small onion finely. Then heat 2 tablespoons oil in the pot in which you will cook the rice, and fry the onions until deep brown. Add the rice, a small pce of tej patta, -in (1 cm) cinnamon stick and 1 clove and saute for 2 minutes. Then cook rice as explained above under ‘Boiled Rice’

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