How To Cook Perfect Basmati Rice.

How To Cook Perfect Basmati Rice — Cooking Lessons from The Kitchn | The Kitchn:
5 Tips for Perfect Basmati Rice
- Use the best quality Indian or Pakistani basmati rice you can find and afford. I personally use Tilda, but there are several other good quality brands available.

- Rinse the rice for a few minutes. The water does not need to run perfectly clear, like when rinsing Japanese rice, but rinsing helps get rid of starch that can make your rice sticky.

- Add salt to the rice in the pot, before pouring in the water. This helps the salt absorb into the rice grains. Do not add salt after the rice is cooked, as your rice can taste overly salty.

- I like to pour boiling water over top of the rice in the pot, which helps me keep track of the exact quantity of water I need, and there is no loss of water due to evaporation in my pot.

- Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice. So, bring to a simmer, then cover with foil and the lid

My mother recommends adding a few drops of plain vinegar (or lemon juice) to the pot with the rice to help keep the grains separate.
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