Basmati rice is a staple of Indian cooking. It’s very long grained and comes with a special kind of nutty flavor. Brown basmati rice enhances that nuttiness so I prefer it to the white variety. Having said that, white basmati rice will work just as well as the brown kind and can me made using the same strategy.
What’s the secret to perfect basmati rice? In my view, the perfect basmati rice is fluffy, and not sticky, with individual rice grains that remain well defined and almost al dente. The best way to get there is to rinse your rice well under cold water, and add it to the boiling water. After you bring the water back to boiling, stir your rice, reduce the heat to low, and leave the lid off to let the water slowly evaporate and the rice gently cook. Rice will be done in about 25 to 30 minutes, and you will need to use the fork to fluff it up before serving.
For the Saffron Brown Basmati Rice I add saffron springs towards the very end, mix them in gently and let saffron release it’s characteristic flavor and intense orange color. This rice has distinct, yet subtle flavor which makes it a perfect accompaniment to any Indian dish, like Vegan Chicken Tikka Masala or Vegan Saag Paneer.
Saffron Brown Basmati Rice
What you’ll need:
1 cup brown basmati rice
2 cups water
5-6 saffron springs
What you’ll do:
- Bring water to boil.
- Rinse the rice under cold water and add it to the boiling water. Mix well.
- Bring the pot back to boil, then turn to low. Mix again. Keep the lid off and let rice cook until all the liquid is absorbed and gone without more mixing. This should take about 25-30 min.
- Just before you turn the heat off, add saffron and very gently mix in. Let rice sit for another 5-10 minutes. Fluff up with the fork and serve!
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