![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Cooking brown basmati rice
I am not wise in the ways of Indian cooking: I've probably eaten food from an Indian restaurant a few dozen times in my life. But I like basmati rice, and I generally try to eat less-processed, higher-fiber versions of things when I can. Fortunately, my local grocery stores carry 10-pound bags of brown basmati rice.
So for the past year or two I've been making brown basmati rice in an Instant-Pot, following directions I found on the Web: 1 cup of rice, 1-1/2 cups of water or broth, the "rice" setting followed by 20 minutes of "keep warm" before serving. And it's been OK, but not the fluffy, separate-grains texture I expect of basmati rice from a restaurant.
The latest 10-pound bag came with cooking instructions: rinse 1 cup of rice, soak for 90-120 minutes, drain, add to 2-1/2 cups boiling water, cook uncovered until the water is absorbed, then cover and let sit for a few minutes. And the rice did come out fluffier and more separate, and with a nice aroma ... and WHITE. No hint of brown in sight. Huh? What happened?
So for the past year or two I've been making brown basmati rice in an Instant-Pot, following directions I found on the Web: 1 cup of rice, 1-1/2 cups of water or broth, the "rice" setting followed by 20 minutes of "keep warm" before serving. And it's been OK, but not the fluffy, separate-grains texture I expect of basmati rice from a restaurant.
The latest 10-pound bag came with cooking instructions: rinse 1 cup of rice, soak for 90-120 minutes, drain, add to 2-1/2 cups boiling water, cook uncovered until the water is absorbed, then cover and let sit for a few minutes. And the rice did come out fluffier and more separate, and with a nice aroma ... and WHITE. No hint of brown in sight. Huh? What happened?