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Basmati Rice - 8/26/2008 9:33:19 PM
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ta_mosquito
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So tell me about it.
People in the Women Only "What's for Dinner" thread have been talking about it. How is it different than regular rice?
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RE: Basmati Rice - 8/26/2008 9:35:19 PM
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p31woman
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Chewier and more aromatic than (IMHO) bland enriched white long-grain rice.
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RE: Basmati Rice - 8/26/2008 9:57:28 PM
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Liveloved
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It's also more expensive. I keep it on hand to use in recipes that call for it but generally just use brown rice.
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RE: Basmati Rice - 8/26/2008 10:03:42 PM
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ta_mosquito
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I've seen it (I think both brown and white versions) in the bulk food store. I've seen that it's more expensive, and it looks like it's a longer grain than the long grain brown rice.
We rarely eat rice by itself. Usually it's in soup or with a sauce of some sort. So I'm not sure that it'd be worth the extra cost.
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Tricia
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RE: Basmati Rice - 8/27/2008 10:44:45 AM
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miasma
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It taste soooo good. It's the only rice I buy.
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RE: Basmati Rice - 8/27/2008 12:33:26 PM
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miasma
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Or try quinoa, if you're looking to mess around with your sides.
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RE: Basmati Rice - 8/27/2008 2:31:22 PM
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monamie
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I only buy organic brown basmati rice. It has a subtle nutty flavor and makes the house smell like popcorn when it's cooking. So good!
But like miasma, I'm a big fan of quinoa as well. Especially the Inca Red heirloom variety.
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RE: Basmati Rice - 8/27/2008 10:46:11 PM
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agapetos
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Well just try one thing at a time ~ don't go buying a whole bunch of things at once. It's worth trying a couple of different recipes too.
I have used quinoa (which isn't actually a grain despite what people say!) for well over 10 years and I love it... and there are lots of other grains out there too!
I posted this recipe here a while back.
Fiery Quinoa
Serves 4
250g (9oz) quinoa
2 onions, chopped
3 garlic cloves, crushed
2 bay leaves
1 teaspoon dried crushed chillies
400g (14oz) tinned tomatoes, chopped
4 tablespoons freshly chopped parsley
Put the quinoa in a non-stick frying pan and dry-fry over a medium heat, stirring frequently until it starts to pop (this enhances it's flavour).
Meanwhile heat the oil in a frying pan and saute the onion until lightly golden. If it starts to stick add 1-2 tablespoons cold water.
Add the garlic, bay leaves, chillies and tomatoes to the onions with an equal quantity of water (I'm guessing that it means to fill the empty tomato tin with water here, it's not clear) and bring to a simmer.
Stir in the quinoa. Cover and simmer for 20 minutes until all the liquid has been absorbed and the quinoa is tender. Stir in the parsley.
Per portion 266 kcal, 6g fat, 0.7g sat fat, 0.09g sodium, 45g carbohydrate
I've got a recipe for quinoa 'porridge' too ~ if you're interested, I'll dig it out and post it.
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RE: Basmati Rice - 8/28/2008 9:48:53 AM
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amybreit
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We use basmati! Mostly because it's not enriched or bleached! And it cooks faster than brown rice! The directions on our current bag has specific water/rice amounts & says to bring water to a boil, stir in rice, cover, reduce heat & simmer for 20 minutes or until all water is absorbed. But the previous kind we had said to boil it in water for 10 minutes & drain. This is how we've always done it & it comes out great every time!
ETA - I'll have to check out Quinoa - sounds good!!
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RE: Basmati Rice - 8/28/2008 10:27:39 AM
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ta_mosquito
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Hmmm. I wonder if I could use the basmati in my chicken & rice. When I used white rice, I stirred in the raw rice and water, put in the chicken, and baked. Now with brown rice, I pre-make the rice, then add the other ingredients. It takes a lot more time.
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Tricia
"There's a fine line between being open-minded and empty-headed." ~Michael Coren
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RE: Basmati Rice - 8/28/2008 10:34:50 AM
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miasma
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I'd use it, per your original recipe.
I love to cook it in coconut milk, instead of water. Add some raisins.
I do 2-1 rice/water, bring it to a boil, then turn it off and let it sit.
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RE: Basmati Rice - 8/28/2008 6:27:16 PM
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agapetos
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quote:
Now with brown rice, I pre-make the rice, then add the other ingredients. It takes a lot more time. It's worth trying with your recipe, just allowing more time for it and (some would say, a little more liquid).
quote:
I do 2-1 rice/water, bring it to a boil, then turn it off and let it sit. How long do you boil it for and how long do you let it sit for?
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RE: Basmati Rice - 8/29/2008 11:28:46 AM
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miasma
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I bring it to a boil...and then turn it off and let it sit. A chef friend of mine taught me that method - he also, when making large quantities, will just let it boil in however much water and then drain it.
I'm pretty sure it's 15 minutesish...just like regular cooking it, but instead of putting it on low, you just turn it off.
I used to not be able to cook rice. It was always burned or underdone. That method works really well for me - and for other similiar stuff, like grits.
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RE: Basmati Rice - 8/29/2008 12:00:23 PM
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ta_mosquito
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It reminds me a bit of a commercial for some formulation of rice that they advertise as cooking like pasta (cook and drain). And I thought to myself, "Why can't you do that with regular rice?"
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Tricia
"There's a fine line between being open-minded and empty-headed." ~Michael Coren
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RE: Basmati Rice - 8/29/2008 1:09:57 PM
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Miss Giggles
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I make rice by bringing to a boil and letting it simmer for 15-20 minutes although I haven't tried it yet in my new cookware. I do have a gas stove though so it goes on real low. I'd probably turn the burner off if its electric.
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RE: Basmati Rice - 9/2/2008 10:30:30 AM
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miasma
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"Do you use brown or white rice?"
Jasmine rice, come to think of it. I think I use jasmine, not basmati. I would never use plain ol' white rice. I'd use brown rice.
Usually, though, if I need a side like that, I use quinoa, lentils, etc.
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RE: Basmati Rice - 9/3/2008 4:50:48 PM
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doinkdom
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quote:
ORIGINAL: miasma
I do 2-1 rice/water, bring it to a boil, then turn it off and let it sit.
that's cause you was raised right
being in the south and all 
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RE: Basmati Rice - 9/3/2008 6:24:44 PM
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JesKlu
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Brown bismati rice is the only rice I have. And I like rice. But I have to start eating it a little bit more again. But it is tasty.
And for those of you who have problems cooking your rice, have you thought of a rice cooker?
Your sister in Christ Jesus,
Jessica
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RE: Basmati Rice - 9/4/2008 4:53:23 AM
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cuddles
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Basmati rice is the only rice we use. Hubby is diabetic and Basmati is the only rice recommended by the dietititan.
Basmati cooks well with Indian curries.
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