Basmati Rice

Basmati Rice
Rice has been a staple food for hundreds of years and is not
only an accompaniment to many dishes but can form the
basis of a wide variety of easy, quick and delicious meals.
Equipment
Ingredients
Weighing scales
Serves 5
Large saucepan
(2.5 – 3 litre) x 2 for 10
portions
350g basmati rice
Metal colander or sieve
700g basmati rice
Nutritional information per portion (194g):
calories
fat
saturates
sugars
salt
267.6
2.5g
4%
0.6g
3%
0.0g
0%
0.0g
0%
of an adult’s guideline daily amount
Serves 10
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Wooden spoon
Pan stand
Kettle
Top Tips
• Only stir the rice once or twice at step 3 to prevent
it from sticking to the bottom of the pan. Don’t be
tempted to stir the rice too much as the grains are
easily broken.
• Try not to over load the pan with rice so that it has
plenty of room to cook evenly. Use 2 large pans when
cooking rice for 10 people.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used: 1, 4, 12j, 12l, 14a, 16.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Basmati Rice
Method
1. Fill ¾ of the saucepan with water and bring to the
boil over a high heat.
2. Weigh the rice and pour into the sieve or colander.
Rinse the rice under cold running water for 1
minute or until the water runs clear.
3. Add the rice to the boiling water and stir once or
twice with a wooden spoon.
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4. Once the water is boiling again, leave the rice to
cook for 10–12 minutes without the lid, stirring a
couple of times during cooking.
5. Carefully drain the rice through the colander
or sieve in the sink. While the rice is still in the
colander or sieve, pour over boiling water from a
kettle in order to remove some of the starch.
Prepare now, eat later
• Rice is best eaten as soon as it is cooked, but
any leftover rice should be cooled as quickly
as possible and stored straightaway in the
fridge for no longer than 24 hours. When you
reheat any rice, always check that the dish is
steaming hot all the way through and never
reheat it more than once.
• Use the cold rice to make a rice salad by
adding chopped leftover cooked vegetables
or salad ingredients, cold chicken, ham or
prawns and some of your favourite dressing.
Eat straight away.
6. Serve the rice immediately or cool quickly and
refrigerate in an airtight container for up to
24 hours.
Top Tips
• If cooling the rice, pour cold running water through the
cooked rice instead of boiling water at stage 5. This
will cool it quickly and prevent it from sticking together.
• For making rice for 20 people, it is advisable to use 4 separate saucepans.
• Fluff up the grains of cooked rice with a fork before serving.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16.