Making perfect basmati rice is definitely an art form. Having made it for countless Middle Eastern dishes, I have finally mastered the art of perfect basmati rice…and it’s all in the prep.
It’s important to use the right brand of rice - I recommend ‘long-grain’ Basmati - and also important to rinse the rice under running water for a couple of minutes before cooking. This is to release excess starch that prevents the grains from sticking together once cooked. Your rice should be tender and fluffy and the grains should not stick together.
I like to rinse the rice in a large strainer. For every cup of Basmati rice, use one and a half cups of water. Since this recipe does not use salt, oil, or butter as many other recipes recommend, I sometimes like to cook the rice in vegetable broth to add more flavor. You can use Bonafide Provisions broth or use Healing Broth by Medical Medium®. If you are on a healing journey, it is best to avoid combining grain with fat, like butter or oil. This is because the combination of grains and fat can lead to insulin resistance. If you are dealing with a blood sugar problem, you will find it easiest on your blood sugar to not combine rice, millet, quinoa or oats with fats of any kind.
Place the rice and water into a pot. Add 2 Indian Bay leaves and 1 cardamom pod for flavor.
Once the water starts to boil, cook for approximately 14 - 17 minutes or until water is completely absorbed. Do not open the lid.
Once the water is absorbed, turn the heat off and let the rice sit on the stove untouched (and lid still closed) for another 5 - 7 minutes.
Then open the lid and remove the cardamom pod and bay leaf and then fluff the rice with a fork and serve.