Basmati Rice
1 teaspoon vegetable oil or butter to equal
2 tsp. Cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, cook, stirring, 1 minute. Add water and salt and bring to a boil.
Cook covered over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.
[bahs-MAH-tee]
Literally translated as “queen of fragrance”, basmati has been grown in the foothills of the Himalayas for thousands of years.
Its perfumy, nutlike flavor and aroma can be attributed to the fact that the grain is aged to decrease its moisture content.
Basmati is a long-grained rice with a fine texture. It can be found in Indian and Middle Eastern markets and some supermarkets.
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