You are here: Home >  Cooking Basics  >  Stir-fry  >  Cooked Long Grained Rice

Cooked Long Grained Rice

Cooked long-grained rice is the foundation for many a successful dish include fried rice and pulao. While some dishes can do with ‘everyday’ rice, others call for perfectly cooked long-grained rice for an appreciable outcome. So, follow these instructions to cook rice to the right consistency with separable long grains.

Cooked Long Grained Rice

This recipe has been viewed 22450 times



Cooked Long Grained Rice recipe - How to make Cooked Long Grained Rice

Tags

Stir-fry

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 cups
Show me for cups

Ingredients


1 1/2 cups long grained rice (basmati)
2 tbsp oil
1 tsp salt

Method
    Main procedure
  1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
  2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
  3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
  4. Pour into a colander (perforated vessel) and let the water drain out. Pour some cold water on the rice to arrest further cooking.
  5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
  6. Add the remaining 1 tablespoon of oil and toss the rice in it
  7. Spread the cooked rice on a flat surface till it is cool. Use as required.
Nutrient values per cup
Energy387 cal
Protein5.8 g
Carbohydrates67.3 g
Fiber3.5 g
Fat10.4 g
Cholesterol0 mg
Vitamin A90 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.6 mg
Vitamin C0 mg
Folic Acid6.9 mcg
Calcium8.6 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
Zinc1.1 mg

Reviews

Subscribe to Free Weekly Food Mailer