This is our variation of the Dishoom method for cooking Basmati rice. We use Tilda as it always gives consistent results.
We cook a batch and freeze whatever is left over for Ron.
Dishoom Basmati Rice (Stephanies Favourite Rice)
This is a lengthier process than some rice cooking methods, but the end result will be perfectly fluffy rice, with each grain intact.You will need a large pan with a lid (which is only used in Step 6)
Serves 4
Ingredients
360g basmati rice
2 teaspoons fine sea salt
A generous squeeze of lime juice, or 1 tablespoon spirit vinegar
25g unsalted butter (optional, but recommended)
Method.
Fill a large bowl with cold water and gently add the rice. Move the rice around with your hands to help release the starch, let the rice settle to the bottom. Pour out the water and repeat this process until the water is clear (usually 3 to 4 times) cover the rice with fresh, cold water and leaves to soak for one hour.
Bring 3 litres of water to the boil in a large pan and add salt and lime juice or spirit vinegar. Bring to the boil
Cut, a piece of foil large enough to comfortably cover the top of your pan.
Drain the rice and add it to the boiling water. Cook, stirring regularly until almost done: this should take 4 to 5 minutes and the rice should still be slightly firm in the centre.
Tip the rice into a sieve immediately; don’t shake off all the excess water. Return the rice to the still-hot pan, shake the pan gently to create an even layer, then dot with butter, if using. Place the foil over the top of the pan and tightly crimp the edges around the edge of the pan. Place pan over high heat, until you see the foil dome up (inflate a little), about one minute.
Position the lid to seal. Turn off the heat and leave to stand, covered, for 15 to 30 minutes before serving.
