Nukedbasmatirice Recipes

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Steps:

• Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.

Steps:

• Wash the rice in several changes of water. Drain. Place the rice in a 1-1/2 quart microwave safe dish; add the water. Microwave uncovered on high for 10 minutes. Add the cumin seeds, coriander, and salt. Stir well. Microwave uncovered on high for another 6-8 minutes, until the water has evaporated. Fluff with a fork. If desired sprinkle with chives and pepper.

Steps:

• Put the rice in a bowl. Cover with cold water, stirring the rice gently. Pour out the dirty water. Do this 4-5 times. Now cover well with fresh water and leave to soak for 30 minutes (longer will not hurt). Drain and leave in a sieve set over a bowl to drain some more.
• Put the drained rice in a heavy pan that has a tight-fitting lid. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
• When ready to serve, remove rice with a slotted spoon, breaking up the lumps gently with the back of the spoon.

Steps:

• Put the rice in your ricemaker ( or saucepan ) and rinse several times with cold water swishing gently with your hand to release excess starch. Drain.
• Add the 2 1/4 cups cold water to the ricemaker ( saucepan ) and the salt.
• Turn the ricemaker on and leave until done. ( Or bring the saucepan to a boil, cover and simmer on low for 20 mins ).

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.