Cooking Rice

Cooking rice is an art form. You want rice cooked so that it is fluffy and not sticky. I use Sona masoori rice (medium grain Indian rice) for everyday cooking. For special occasions and to make special dishes like biryani I use basmati rice ( long grain fragrant Indian rice).

Ingredients:

Rice - 1 cup

water - 2 cups

salt - 1/2 tsp

vegetable/canola oil- 1 tsp

Steps:

1. Rinse the rice in cold water . I typically place the rice in a bowl and add enough water to submerge the rice and mix it my hands and pour out the excess water. I repeat this step many times until the water is clear ( the starch in the rice can make the water cloudy at first and gets clearer once rinsed thoroughly). Drain all the water at the end.
2. Now add the oil to the rice and mix it well with your hands so that the oil coats the rice
3. To the 1 cup of rice add 2 cups of water ( ratio of rice to water is 1:2)
4. Add the salt
5. you can place this in the instant pot and cook on high pressure setting for 30 minutes. Release the steam, fluff the rice with a fork and serve.
6. If cooking on a stove top, place above rice ( rice/water/salt) in a saucepan and cook on medium-high setting until the water starts boiling, then lower the heat and cover the saucepan with a lid and cook for 15-20 minutes until rice is cooked. Take off the stovetop and open the lid and vent the steam (careful to vent it away from you) for a few minutes. Fluff with fork and serve.