KCB 2.1: Boiled Rice
Boiled Rice
In the following recipe, the rice is half-cooked in boiling water, and lemon juice is added to keep the rice grains separate. The rice is then baked in the oven. Butter and salt can be added. Serve hot, fluffy, boiled rice with vegetable dishes, dals, and soups.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 25-30 minutes
• YIELD: Enough for 4 or 5 persons
• COOKING TIME: 25-30 minutes
• YIELD: Enough for 4 or 5 persons
• 1 1/2 cups (375 ml) basmati or other long-grain white rice
• 10 cups (2.5 litres) water
• 1 teaspoon (5 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt (optional)
• 2 tablespoons (40 ml) butter (optional)
• 10 cups (2.5 litres) water
• 1 teaspoon (5 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt (optional)
• 2 tablespoons (40 ml) butter (optional)
* * *
1. Preheat the oven to 150°C/300°F. Clean, wash, and drain the rice.
2. Boil the water in a heavy 5-litre/quart saucepan and add the lemon juice and the salt. Add the rice; return the water to a boil. Boil rapidly for 10 minutes, without stirring.
3. Drain the rice in a strainer. Transfer the rice to a casserole dish. Dot with half the butter. Spread it out and cover with a tight-fitting lid. Place the rice in the preheated oven and cook at 150°C/300°F for 15-20 minutes or until the rice is dry and tender. If you are using butter, add the remaining butter, gently toss, and serve immediately.
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