Kinghat fluffy Indian white rice

The secret of cooking perfect fluffy white rice, has to do with the quality of rice you buy and the methods used to cook it. A good quality of Basmati or Sella rice should do. What makes them lovely, fragrant and flavourful are the cinnamon, cumin seeds, whole cloves, peppercorn, cardamom and bay leaf, all combines to create a wonderful flavourful rice side to accompany just any Indian curry dish.

In my recipe I am using 3 cups of Sella rice. Simple boiled rice (Draining & Dam method)

Wash your rice until the water is no longer starchy.  A strictly rule is to soak your rice for an hour or more. I soak mine overnight if I’m not in a hurry to cock.

Soaking your rice grains in cold water makes the rice blossom and rise on their own. It separates the grain and allows for more fluffy, less sticky rice. It speeds up the cooking by kick-starting the absorption of water before the rice even enters the pot. Soaking the rice can also affect the flavour of the finished dish. The flavour component in aromatic rice dissipates during cooking.

In a large pot on high heat with ¾ full with water (1:3 ratio of rice to water) add the dry spices, one teaspoon of oil and one tablespoon of salt let it come to boil.

Drain the rice and add to the water. Give it a stair or two so the rice does not stick to the bottom of the pan as it boils.

Allow the rice to rapidly swim in the boiling water for 5 minutes. Do not overcook. When you break the rice grain there should be a tiny white dot in the centre about 70% cooked.

Drain the rice in a colander

Add one tablespoon of oil into a dry pot 

Now add the rice into the pot, using the end of a wooden spoon make holes in the rice to allow even steam cooking. Add a spoon or two of ghee or butter to the rice.

Cover on very law heat with kitchen towel or paper towel to prevent air escaping and the towel will absorb the water steam from the rice so they do not enter back into the pot.

Cook on low heat (Dam) or steam for 30 to 45 minutes depend on the quantity of rice. Do not open or stair let it be.

After 45 minutes remove from heat and uncover. Using a fork to slightly fluff the rice, serve and enjoy.


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