This is an utterly fool proof method for cooking perfect boiled basmati rice. Not quite as exotic as our Pilau rice recipe but much more straight forward.
- 1 mug of washed Basmati rice
- 2 mugs of fresh, cold water
- 1 tsp. Fennel seeds
- 1 pinch of Salt
Wash the basmati rice in plenty of fresh water, we find the simplest way to do this is pop the rice in a sieve and run it under the cold tap until the water runs clear.
Now add all of the ingredient to a suitable size pan and slowly bring it all to the boil. Stir only now and again to stop it sticking, you don’t want to release too much starch from the rice or it will go sticky. As soon as the rice comes to the boil, give it one last stir, pop a lid on and turn the heat down to the lowest setting, let the rice simmer for exactly ten minutes. After ten minutes the water level should have dropped below the surface of the rice, move the pan off the heat and leave it to sit with the lid on for a further twenty minutes. After the twenty minutes resting time the rice will be perfectly steamed and still nice and hot, fluff it up with a fork and serve.