Boiled Rice (Bhath)
Traditional Indian method for cooking perfect boiled rice, suitable for breakfast, lunch, or dinner. This recipe uses high-quality long-grain rice varieties and produces fluffy, separate grains ideal for serving with curries and other dishes.
Ingredients
- 1 cup Long-grain rice (basmati or similar quality), washed thoroughly (Use bhaktoolsee, banafool, or similar stout-grain rice. Avoid new rice or urruah (pre-boiled rice). Good rice should appear bright and nearly transparent yellowish when rubbed clean.)
- 2 cups Water for boiling (Ratio of 2:1 water to rice)
- 0.5 teaspoon Salt (Optional, to taste)
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Rice Conjee (Rice Cooking Water)
A nutritious, starchy liquid produced when boiling rice. This traditional byproduct is rich in nutrients and can be used as animal feed or consumed as a light, digestible drink. The conjee is drained from properly cooked rice and should never be discarded.
Instructions
- 1Place the rice in a colander or bowl. Wash thoroughly in several changes of cold water, rubbing the grains gently between your palms to remove dust and excess starch. Continue washing until the water runs relatively clear. Drain well in the colander.
- 2In a medium saucepan, bring the water to a rolling boil over high heat. Add salt if using.
- 3Add the washed and drained rice to the boiling water. Stir once gently to prevent sticking. Allow the water to return to a full boil, uncovered.
- 4Once boiling, reduce heat to low, cover the saucepan tightly with a lid, and let simmer undisturbed. Do not lift the lid or stir during this time.
- 5Remove the saucepan from heat and let stand, still covered, to allow the rice to steam and finish cooking. Do not remove the lid.
- 6Remove the lid and fluff the rice gently with a fork to separate the grains. Serve immediately while hot. The rice should be fluffy with separate, tender grains.
