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2 - 4 servings
Chef Heidi Allison
1 cup Basmati Rice
1 1/2 cups water (or use 1¾ cups water)
1 teaspoon salt
Preheat the oven to 325°F.
Rinse the rice by putting it in a large bowl in the kitchen sink and letting water pour over it until it runs clear—swishing the rice several times to release starches clinging to the grains and encourage any husks to float to the surface.
Pour off milky residue and repeat several times until washing water runs clear. Drain in a strainer.
Add water, rice and salt to a heavy, thick-walled pot and bring to a boil over medium heat.
Take the rice off the stovetop and cover with a lid.
Place the rice in the oven and continue to cook for an additional 25 minutes.