Basmati rice is a long-grain rice with a fragrant flavor, most commonly used in Asian countries along with jasmine rice and other similar varieties, which we also use often. Today I want to show you how to make basmati rice for garnish, since the way to prepare it is different from cooking traditional white rice, to which we already dedicate a similar article.
With this light, loose and very aromatic rice, you can accompany any meat, poultry or fish dish, or use it to prepare rice salads, so appetizing in summer or sauté it in a wok with vegetables, soybeans or in a thousand recipes.
We start by washing the basmati rice to remove the excess starch. After a minute, we put the rice in a bowl and cover it with water, exceeding a couple of centimeters the surface of the basmati.
Let stand 10 minutes in the water and drain. We put a frying pan on the fire and add the rice, stirring for a minute without letting it toast. If you want you can add three drops of oil.
We immediately add water to cover the rice, exceeding one centimeter more or less its height and bring to a boil. If you want the more aromatic basmati rice you can add some green cardamom berries that give it a very good touch, removing them at the end of cooking. We also add the pinch of salt.
When it starts to boil, Cover the pan with the lid of a saucepan and let the basmati rice cook for 12 minutes. We turn off the heat, remove the cardamom berries if we have used them and serve the rice in an appropriate source.
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With what to accompany the basmati rice for garnish
We recommend serving the basmati rice for garnish with some aromatic leaves on top or seasoned with oriental spices. Use it as a garnish for all kinds of dishes, as it is light and very delicate.
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