Skip to main content

Make Fluffy Rice in Open Pot

Here is an easy way to make fluffy basmati rice in an open pot.

Rice
  1. Wash rice and soak in water for 10 minutes
  2. Drain water and transfer the rice in the cooking pot and cover it with water till its just one joint above your finger
  3. Put the heat on high and wait till it starts to boil
  4. Now reduce the heat to minimum and cover the pot with lid
  5. Cook on low heat for 10 minutes [DO NOT OPEN the lid]
  6. Now check if the rice is done, if not then cook for another 2 minutes
  7. Turn off the stove and let the pot sit for another 10 minutes 
  8. Now open the pot and fluff the rice and its ready to serve
Labels:

Comments

Sailaja Damodaran said…
Cooking rice is very tricky.Thanks for the nice informative post........
July 14, 2010 at 7:50 AM
RV said…
I agree with Sailaja. Especially with Basmati rice we need to keep our eyes wide open. Nice post Renu. I believe its long time since I stopped by your space. How have you been lately.
July 14, 2010 at 11:41 AM
Priya said…
Thats an interesting post, thanks for sharing..
July 15, 2010 at 12:53 AM
Deepti said…
Good info to make perfect basmati rice.
July 15, 2010 at 7:00 AM
Parita said…
Perfectly cooked! Lovely!
July 18, 2010 at 5:29 AM
Hari Chandana P said…
Nice post dear.. thank you very much !!
July 23, 2010 at 9:13 PM
Parita said…
WOW rice looks gorgeous!!
July 24, 2010 at 11:14 PM
Renus Kitchen said…
Thank you all for you rcomments

@ RV

I have been good just busy with my little one, not getting enough time to post as often :( but I do read all the postings, however cannot comment each time....
July 25, 2010 at 10:37 PM
Preeti said…
Hi Renu,
I am a new blogger. Spending my summer holiday blogging and checking other blogs. Bumped into yours today. Lovely collection of recipes you have. I am adding you in my list.
July 30, 2010 at 6:19 AM
DruidLadie said…
This is a good way to cook rice but is not an Open Pot Method. Rather, it is an absorption, covered-pot method.
October 2, 2012 at 4:49 AM
Post a Comment

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Tomato Rice

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...
Post a Comment
Read more

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...
34 comments
Read more