lemontree200

上次在costco看见有这种米卖，米粒很长，是最贵的一种，一时好奇就买了一袋。结果发现煮的时候倒是香气扑鼻，但不吸水也不粘，并不好吃。只有做成蛋炒饭还行，煮饭或粥都不好，剩下一大袋不知要吃到什么时候。有人买过吗？怎么做才好吃呢？

2dian

做烧卖.

thanksgive

烧卖要擩米的才好吃

我们习惯吃的米一般是大米，　圆的，　韩国米日本米或者东北大米都比较好吃

老外喜欢吃一粒粒的，　越长的米越硬，　你要么做炒饭，　要么就掺在大米里混着吃吧．

963ZXC

需要提前泡很长时间,还要加油,做GALI饭不错

Post by lemontree200;2638628
上次在costco看见有这种米卖，米粒很长，是最贵的一种，一时好奇就买了一袋。结果发现煮的时候倒是香气扑鼻，但不吸水也不粘，并不好吃。只有做成蛋炒饭还行，煮饭或粥都不好，剩下一大袋不知要吃到什么时候。有人买过吗？怎么做才好吃呢？

montrealpost

From: http://asiancuisine.suite101.com ... mati_the_rice_queen and translated:

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。

montrealpost

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.

montrealpost

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