ACK 4.1: Chawal

This method of cooking rice is most often used in India. All the water, and whatever flavoring may be added, is absorbed into the rice. You will need a tight-fitting lid to keep the steam from escaping. If too much escapes, the rice will not cook thoroughly.

If you want to flavor the rice, try adding one of the following: a little lemon juice, a tiny pinch of turmeric, a few raw cumin seeds, the skin (not seeds) of a green chili, a piece of fresh ginger.

Wash the rice, soak it for 15 minutes, and let it drain. Put the water and salt to boil in a 3-quart (2 liters) saucepan.

Heat the ghee or butter in another saucepan over medium heat and fry the drained rice, stirring for a minute or so to saturate the grains evenly with the ghee. When the grains become translucent, pour the boiling water into the rice. Let the water come to a boil again. Boil rapidly for 1 minute, and stir once to prevent the rice from forming clumps. Cover tightly. Turn the heat to the lowest setting and cook for about 15-20 minutes (depending on the type of rice you use) or until the rice has absorbed all the water and is tender and fluffy.

Boiling is the quickest way to cook rice. This method is therefore especially useful (but not essential) when the rice is to be mixed with other ingredients. For this method, the rice (washed or unwashed) is boiled in more water than it can absorb, then drained when done.

Bring to a boil 10 cups (2.3 liters) of water with the salt in a heavy-bottomed saucepan. Add the rice and boil briskly for about 10 minutes. To tell if the rice has cooked enough withdraw a grain from the water and squeeze it between the thumb and forefinger. It should mash completely, the center should not be hard. If the center is still hard, boil it for a few more minutes and test again. Drain the rice in a colander, then put it into a serving bowl and dot it with the butter.

First the rice is boiled on the stove until partially cooked, then finished in the oven. This method of cooking rice is the slowest, but requires the least care and always produces a rice with firm, well-separated grains.

Preheat the oven to 300° F (150° C). Bring to a boil 10 cups (2.3 liters) of water with the salt. Add the rice. Bring to a second boil, and boil briskly for 4 to 6 minutes. Drain the rice in a colander. Now put the rice in an oven-proof dish and dot it with the butter. Some cooks also sprinkle a few drops of milk on the rice at this point.

Cover the dish with aluminum foil and crinkle it around the edgestoseal it as thoroughly as possible. The rice has to cook in its own steam. Put the dish in the oven and bake for about 20 minutes. Then check to see if it's done. Each grain should be separate, fluffy, and tender.