by shayma
View
my 14 other recipes »
Photo by shayma
shayma's Notes:
Expand
1 cup
Basmati rice
Ask the
hotline about
this ingredient!
water for soaking and parboiling
Ask the
hotline about
this ingredient!
2 tablespoons
olive oil
Ask the
hotline about
this ingredient!
1 cup
fresh dill, chopped very fine.
Ask the
hotline about
this ingredient!
Soak the Basmati for 30 minutes minimum, (preferably for at least an hour.)
Ask the hotline about this step!Boil 6-8 cups of water, when it comes to a rolling boil, add the Basmati. Let it cook for 13-15 minutes.
Ask the hotline about this step!To test when the rice is ready for steaming, take a grain and if it is soft on the outside but breaks between your finger and thumb, remove from the flame. It should be al dente.
Ask the hotline about this step!Drain the water. Place pan on the stove on low heat and add olive oil. With a wide-rimmed spatula, add a thin layer of rice to the pot. Sprinkle with dill, and keep layering the rice and dill in a towering dome shape; like a pyramid. This ensures the rice cooks evenly.
Ask the hotline about this step!To release the steam, make 2-3 holes (one in the middle and two on the side) with a wooden spatula.
Ask the hotline about this step!Cover the pot with a tea towel, replace the lid and let it cook on low heat for 15 minutes.
Ask the hotline about this step!Decant with a wide-rimmed spatula. In our home we use a teacup saucer.
Ask the hotline about this step!I really like the elegant simplicity of this rice. It would be a nice side to a light vegetarian meal.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Shayma congrats on getting an 'editors' picks' award!