Cooking Basmati Rice so it Doesn't Stick/Gum Together

[brak86]

Hello,

I would like to cook Basmati rice so that it does not stick together and become gummy. I already know most of the principles (for example, making sure the starch is rinsed off well, correct water:rice ratios, etc.). Therefore, I don’t need a whole recipe or explanation. I just have a question about a specific step, since I've heard two different approaches:


a. Some people say that you should first bring the water to a boil by itself, then add the rice after.

If you do it this way, I noticed that when you add the rice to the boiling water, the water stops boiling due to cooling.

In this case, should you bring the water and rice back to a boil before turning the stove to low or turn the stove to low as soon as you add the rice and it "naturally" cools the water?



b. Some people say that you should add the rice and water in the pot first, then bring both together to a boil.

If you do it this way, how long should you keep the mixture boiling before you turn down the heat?


I learn best when I understand "the why," so if anyone knows the rationale behind their decision, that would be helpful, too
Thank you.

 

[karadekoolaid]

Back in 2019, I was giving an Indian food course and the restaurant owner invited the Indian 1st Secretary and his wife. When it got to the rice, I explained that I'd always cooked it like pasta (ie. loads of boiling water, salt, rice cooked between 10-15 minutes, then drained) but immediately put the wife on the spot and asked her to cook it .
She said yes, some people do it like that, but then proceeded to do it her way (absorbtion method ) with 1 cup of rice and two of water. Water to a boil then lowered to medium, with the lid on. After about 10 (?) minutes, she took the lid off and there were little holes all over the rice - no water in sight. She turned the heat to low, put the lid back on, and let it cook for another 4-5 minutes. She took a grain between her fingers and squeezed, and the grain gave way. THAT, she stated, was how the rice should be. Never "al dente".
With the pasta method, you keep it at med high, stir once or twice, then drain. Return to the pan and add a good lump of butter, put the lid on and remove from the heat. It'll keep warm for a good 20 minutes or so and the grains are separate.

 

[Barriehie]

Back in 2019, I was giving an Indian food course and the restaurant owner invited the Indian 1st Secretary and his wife. When it got to the rice, I explained that I'd always cooked it like pasta (ie. loads of boiling water, salt, rice cooked between 10-15 minutes, then drained) but immediately put the wife on the spot and asked her to cook it .
She said yes, some people do it like that, but then proceeded to do it her way (absorbtion method ) with 1 cup of rice and two of water. Water to a boil then lowered to medium, with the lid on. After about 10 (?) minutes, she took the lid off and there were little holes all over the rice - no water in sight. She turned the heat to low, put the lid back on, and let it cook for another 4-5 minutes. She took a grain between her fingers and squeezed, and the grain gave way. THAT, she stated, was how the rice should be. Never "al dente".
With the pasta method, you keep it at med high, stir once or twice, then drain. Return to the pan and add a good lump of butter, put the lid on and remove from the heat. It'll keep warm for a good 20 minutes or so and the grains are separate.

Good write up! I cook with the absorption method as well if I'm using the stove for say making onigiri and you're cooking short grain. Grain size makes a difference in final outcome so it's not a *one method fits all scenario*. Different grains = different outcomes. Some of the longer grains will cook well and stay separate and the shorter grains are mostly sticky. Depends on the prevalent starch in the rice.

 

[AdaptAndAchieve]

She said yes, some people do it like that, but then proceeded to do it her way (absorbtion method ) with 1 cup of rice and two of water. Water to a boil then lowered to medium, with the lid on. After about 10 (?) minutes, she took the lid off and there were little holes all over the rice - no water in sight.

Well I couldn't state what's right or wrong, but it sounds like my mother did it right - 1 measure rice, 2 measures water, boil then simmer til the water is gone and the rice is soft. If the water was gone a lil too soon she'd just add a bit more from the kettle

 

[karadekoolaid]

Grain size makes a difference in final outcome so it's not a *one method fits all scenario*. Different grains = different outcomes.

Absolutely right. I cook long grain and basmati rice like that. I still haven't taken a sushi course (it's been on my list for years) so I'm not familiar with ongiri or sticky rice. When I make risotto, it's with carnaroli or arborio rice, and that's always absorbtion.

 

[badjak]

I use the absorption method, but ratio of 1 to 1.5 for Jasmine and a little extra water for Basmati
But: I bring rice & water to the boil with the lid on.
Then stir, put lid back on and turn the heat off. Then leave to stand, sometimes covered with a towel or someting.
This way, water evaporation is less.
(I only got 2 burners, so this frees up 1).

Note that this doesnt always work with very big amounts.

An alternative is to cook the rice with plenty of water. Boil for maybe 5, then move to a steamer and finish cooking.
Basmati can easilly handle this, Jasmine not so much

By the way: I never put salt in my rice as the accompaniements are heavily seasoned already.

 

[Barriehie]

Absolutely right. I cook long grain and basmati rice like that. I still haven't taken a sushi course (it's been on my list for years) so I'm not familiar with ongiri or sticky rice. When I make risotto, it's with carnaroli or arborio rice, and that's always absorbtion.

I have sticky rice but I have to admit I cheat and use my rice cooker. The method on the bag is time consuming but with this thread I'll give it a shot.