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So what is the best way to cook basmati rice?
For white basmati, I get good results from no soak and 30 minutes on medium in the microwave with cling film over the top. 100g rice + 400ml water, pierce the centre of the cling film before starting to provide a bit of ventilation. That ends up just sticky enough to mould, but with no obvious gloop
For myself, I usually do ¼-⅓ glutinous rice and the balance brown basmati, and I haven't found a formula for that which anybody else would find acceptable, but I just dump it in the pan with the curry once both are done and stir them together, so all bets are off.
gbj_tester
salad
So what is the best way to cook basmati rice?
Lid on lid off add oil add vinegar it's driving me nuts.
The only thing the various methods agree on is the soaking of the rice before cooking.