1。你应该在烹调前彻底清洗，因为米有许多 ~淀粉。用手 洗米 两到三次。
2。 . . . . 浸泡在冷水至少有半小时至1小时前一年一年烹饪巴斯马蒂。请记住，排水，然后填写再次。
3。硬的饭: 水量应为为1至1.3米 水比例 (1->1.3 water: 1 rice)。柔软的饭: 1至1.5米的水比 (1->1.5water : 1 rice)。
4。烹调: 加一点点的油，黄油或酥油（澄清，无盐奶油）和1茶匙新鲜柠檬汁增加，能保持颗粒分开。
5。请用 重的锅 煮饭，在烹调时： 不扰乱，不偷看。烹调后 等一段时间，再用勺子拿饭。作者: montrealpost 时间: 2010-7-30 13:56
Following and more recipe from http://www.indianfoodsco.com/Recipes/PlainRice/IndianRice.htm
Plain Savory Rice Recipe - Namkin Chawal (North India) Ingredients:
Serves: 4
21/2 cups long grain rice
4 cups hot water
2 teaspoons ghee
2 1/2 teaspoons salt
Method:
Wash rice well and soak I hour in cold water. Drain in colander while bringing water, ghee and salt to the boil in a heavy saucepan with a well-fitting lid. Add rice, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook, without lifting lid or stirring, for 20-25 minutes. Lift lid to allow steam to escape for about 5 minutes, then lightly fluff up rice with fork, taking care not to mash the grains, which will be firm, separate and perfectly cooked. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.作者: montrealpost 时间: 2010-7-30 14:03
这个 BASMATI rice, I normally:
1. change water a few times during soaking, ~30 minutes.
2. Then cook rice in big pot of water :p, ~5 water: 1 rice .
3. Cook rice ~ 5-10 minutes AFTER full boil.
4. Drain water.
5. Add salt and oil/butter, stir quickly. Then COVER rice ~5 minutes before eating.
I can't remember how I find this cooking method :p
.