Boiled and Drained Rice

Name: Boiled and Drained Rice
Ingredients: 2 cups Long grain rice (Basmati) (Originally '1 seer' (approx 2 lbs). Scaled to 2 cups for a standard family meal.); 8 cups Water (Quantity estimated for boiling method (approx 4:1 ratio).); 1 tablespoon Salt (Originally '2.5 tolas' for 1 seer rice. Adjusted for 2 cups rice.); 1 tablespoon Lemon juice (Juice of 1 lemon. Helps whiten the rice grains.)

This classic Parsi technique transforms simple rice into a masterpiece of fluffy, separate grains with a brilliant white finish. By boiling the rice in ample salted water infused with fresh lemon juice and then draining it, excess starch is removed to prevent stickiness. The final steaming step on low heat ensures a tender, perfectly cooked texture that pairs beautifully with rich curries and stews.

Ingredients

2 cups Long grain rice (Basmati) (Originally '1 seer' (approx 2 lbs). Scaled to 2 cups for a standard family meal.)
8 cups Water (Quantity estimated for boiling method (approx 4:1 ratio).)
1 tablespoon Salt (Originally '2.5 tolas' for 1 seer rice. Adjusted for 2 cups rice.)
1 tablespoon Lemon juice (Juice of 1 lemon. Helps whiten the rice grains.)

Instructions

1Pick over the rice to remove any debris, then wash it gently in several changes of water until the water runs clear.
2In a large, deep pot, bring the water to a rolling boil over high heat. Cover the pot initially to help it boil faster.
3Once the water is boiling vigorously, add the washed rice, salt, and lemon juice. Stir gently once to prevent sticking. Partially cover the pot, ensuring it does not boil over. When the water returns to a boil and foam rises to the top, remove the lid completely.
4Test the rice by pressing a grain between your fingers; it should feel soft but firm, not mushy. Immediately remove from heat. Pour the contents into a colander or sieve lined with a clean cloth to drain all the water thoroughly.
5Return the drained rice to the pot. Place it on very low heat (or on a hot griddle/tava) for a few minutes to steam off any remaining moisture and fluff up the grains. Do not leave it too long or the rice may become mushy.