Cooked Long Grained Rice

by Tarla Dalal

add to my cookbook add to shopping list

Added to 1 cookbook This recipe has been viewed 22692 times

Cooked long-grained rice is the foundation for many a successful dish include fried rice and pulao. While some dishes can do with ‘everyday’ rice, others call for perfectly cooked long-grained rice for an appreciable outcome. So, follow these instructions to cook rice to the right consistency with separable long grains.

Add your private note

Cooked Long Grained Rice recipe - How to make Cooked Long Grained Rice

Tags

Stir-fry

Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 20 mins 3Makes 3 cups
Show me for cups

Ingredients

1 1/2 cups long grained rice (basmati)
2 tbsp oil
1 tsp salt

Method

Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
Add the rice to the boiling water. Cook till the rice is 85% cooked.
Pour into a colander (perforated vessel) and let the water drain out. Pour some cold water on the rice to arrest further cooking.
Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
Add the remaining 1 tablespoon of oil and toss the rice in it
Spread the cooked rice on a flat surface till it is cool. Use as required.

Nutrient values per cup

Energy	387 cal
Protein	5.8 g
Carbohydrates	67.3 g
Fiber	3.5 g
Fat	10.4 g
Cholesterol	0 mg
Vitamin A	90 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	1.6 mg
Vitamin C	0 mg
Folic Acid	6.9 mcg
Calcium	8.6 mg
Iron	0.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0 mg
Potassium	0 mg
Zinc	1.1 mg

RECIPE SOURCE : Stir-Fry

Login Name
Password

Cooked Long Grained Rice

Cooked Long Grained Rice recipe - How to make Cooked Long Grained Rice

Tags

No Contest Announced