Basmati, meaning ‘the fragrant one’ in Sanskrit is known in India as the ‘queen of rice’. Traditionally grown in the foothills of the Himalayas, this aromatic rice has a delicious light nutty flavour. Its grains are longer than plain rice and lengthen further during the cooking process. When cooked, basmati rice remains dry and fluffy, making a nice bed for curries and sauces.
Rinse the grain until the water runs clear. Use two cups of water or stock for every cup of rice. Bring to the boil, then turn down to simmer. Cover the pot. The rice will cook down and absorb all the water in about 20-25 minutes. Let stand for a few more minutes then fluff with a fork to finish. It’s ready to serve.