Salt Free, Fatfree and Perfect Everytime

I developed this technique in 1983 while I was chef at an Indian restaurant in New York City. It is a fool-proof technique which produces delicious, non-sticky rice in just 4 minutes! It has no added fat or salt.

The technique is similar to cooking pasta. There are no measurements to follow for the rice or the water. All you need to consider is the serving portions of the rice and use plenty of water for cooking (boiling) the rice so that each grain has ample room to float freely and expand (1 C raw rice to about 5 C water should work well).

The Technique: 1 - 10 C basmati rice

Wash the rice thoroughly in several changes of water and put in a bowl. Add enough water to cover the rice by at least 1". Soak rice for 1/2 to 4 hrs. Drain the rice. Discard the soaking water. In a deep pot bring a large quantity of water - as for cooking pasta - to a boil over high heat. Add the drained rice, stir briefly to prevent the rice from settling. When the water return to a boil, set the timer and cook the rice exactly for 4 min. Drain rice in a large sieve held over the sink. Transfer the rice to a heated platter and serve immediately.

Posted with permission from Julie Sahni