Rice is a basic side for so many of my dishes, and this long grain basmati rice has to be one of my favorites. I love the beautiful grains that separate perfectly after steaming and the way it soaks up any sauce it’s served with. But I have found, after making plenty of different kinds of rice (jasmine, short grain, brown rice, wild rice, black rice) that there are some unique considerations for making each one.
For this preparation, I will be adding whole spices sautéed in ghee and then boiled in a larger amount of water so the the grains are free to move about as its cooked. But before the sautéing begins, its very important to use a good quality basmati rice—like Royal Chef’s Secret and that you wash the rice throughly. The other really important step is to let the rice steam undisturbed after cooking for about 10 to 15 minutes.