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Here is the cooked basmati rice, serve it with the fragrant sauce you’ve just made

The process of cooking basmati rice at home is as follows: take a non-stick pan and add the rice having first rinsed it in fresh water. Cover with water up to ½ cm above the level of the rise. Add a pinch of salt and cover. Turn the heat to low. As soon as the water reaches boiling point, simmer for 12 minutes. Then turn off the heat and time a further 12 minutes without removing the lid. After this period, your rice is ready, fragrant and fluffy to just the right extent, perfect for accompanying your Thai-style or other ethnic dishes.
In the supermarket you’ll find excellent basmati rice perfect for this kind of recipe. You should find written on the packet both Thai rice and/or scented basmati rice, depending on the brand. Its aroma is delicate and unmistakably Eastern. Keep a pack in the pantry and always cook it carefully, using the traditional eastern method. Don’t use it for risotto or rice salads as the result will be unsatisfactory. A curiosity in relation to curry: curry is not a single spice, but a mixture of spices. That's why not all curry tastes the same: they may be more or less spicy. To control the flavour and final outcome of your curry, just do as we suggest us in this recipe, or make a spice mixture yourself.
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