How to Make Fluffy Basmati Rice.

I love Indian food.  It's a wonderful combination of everything that is good to me-- onions, fresh ginger, cilantro, coconut, curry, garlic-- I could go on and on.  The problem with my little Indian food addiction is that there is not a ton of places that I can indulge here in Mount Pleasant.  I would love to pick up the phone and order take-out on any given weeknight, but really? Supporting my habit means driving to the other side of town.  Normally, not a big deal, but when you're attempting to adhere to a 10-month old's schedule, it gets a little tricky. So I cook it myself.  Here's how I've figured out to get the fluffy basmati rice.  I was always a little off with this, and it makes such a difference!

Hint: you really need a metal colander for this method to work for you.  

First, you need to get a pot of salted water boiling on the stove.  Not those puny little bubbles-type-of-boiling... the real robust rolling boil.  Got it?

Next, measure out 1 1/2 cups of uncooked basmati rice, put it in a colander, and rinse until the water coming off the rice is clear. 

Then, put the rice into the water.  Wait until the little grains of rice begin to dance around, and then boil for five minutes.  

After five minutes, pour the rice back into the colander and rinse again.  Meanwhile, put about an inch of water back into the pot, and put it back on the stove on medium heat.

Put the colander (with the rice) straight into the pot, and then seal with a little homemade tent of tin-foil.  Steam the rice for about 8 or 9 minutes. If your curry isn't quite ready yet, no worries!  Just don't touch the tin-foil "lid", and the rice will stay warm for about 20-25 minutes.  

Enjoy!