Boiled and Drained Rice
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.)
More recipes using Rice
BOILED RICE
This simple recipe for boiled rice produces perfectly cooked, separate grains, ideal as a side dish or base for other recipes. The method involves washing the rice to remove excess starch, then boiling it until tender. The final steaming step ensures a light and fluffy texture. Serve it as a vegetable side or with cream and sugar for a sweet cereal.
Boiled Rice (The Economical Method)
A classic, economical method for cooking rice recommended by the author as the most nourishing way to prepare the grain. Unlike methods that discard nutrient-rich water, this absorption technique allows the rice to swell and steam in its own moisture, resulting in tender, separate grains.
How to Cook Rice
This classic rice recipe from 1900 offers a simple yet effective method for achieving perfectly cooked, separate rice grains. The technique involves washing, drying, and boiling the rice before a slow simmer. The result is a fluffy, dry, and satisfying side dish, perfect for any meal.
STEAMED RICE
This simple steamed rice recipe is a classic, offering a blank canvas for a variety of dishes. The long, slow steaming process results in fluffy, perfectly cooked rice, ideal for pairing with stews, fruits, or preserves. This recipe uses only a few ingredients and a double boiler to create a satisfying side dish.
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.
You Might Also Like
Parsi Community Feast Rice
This traditional Parsi rice dish, known as 'Chaval Natna', is a staple at community feasts and weddings, celebrated for its distinctively separate, fluffy grains. The recipe combines aged rice with nutty split Bengal gram (chana dal) and is finished with a generous pour of ghee and crispy caramelized onions for a rich, aromatic flavor. Cooked using the 'dum' method, it offers a perfect texture that is neither mushy nor dry, making it an ideal accompaniment to rich curries or Dhansak.
BOILED RICE
This simple recipe for boiled rice produces perfectly cooked, separate grains, ideal as a side dish or base for other recipes. The method involves washing the rice to remove excess starch, then boiling it until tender. The final steaming step ensures a light and fluffy texture. Serve it as a vegetable side or with cream and sugar for a sweet cereal.
Boiled Rice (The Economical Method)
A classic, economical method for cooking rice recommended by the author as the most nourishing way to prepare the grain. Unlike methods that discard nutrient-rich water, this absorption technique allows the rice to swell and steam in its own moisture, resulting in tender, separate grains.
Khichdi Tale Uparni (Layered Khichdi)
A sophisticated Parsi rice dish featuring distinct layers of spiced lentils and aromatic rice, cooked together using the traditional 'dum' steaming method. Unlike the common porridge-like khichdi, this 'Tale Uparni' (Bottom and Top) version maintains separate textures, with a savory tuvar dal base and fluffy rice on top. Best enjoyed with a tangy meat curry or patio to complement the rich, buttery flavors.