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Basmati rice

A scented tasting long-grain white rice with slim, pointed grains. Brown basmati is also available. Used particularly in pilafs and salads and in Indian and Middle Eastern cooking as an accompaniment or as part of a dish such as biriyani. Can be cooked braising or steaming by the absorption method using one measure of rice to two measures of stock or water. Bring to the boil, cover and cook in an oven or over low heat, undisturbed for 10-15 minutes until tender and all the liquid is absorbed.
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