Cooked Long Grained Rice
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 12608 times
Cooked long-grained rice is the foundation for many a successful dish include fried rice and pulao. While some dishes can do with ‘everyday’ rice, others call for perfectly cooked long-grained rice for an appreciable outcome. So, follow these instructions to cook rice to the right consistency with separable long grains.
- Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
- Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
- Add the rice to the boiling water. Cook till the rice is 85% cooked.
- Pour into a colander (perforated vessel) and let the water drain out. Pour some cold water on the rice to arrest further cooking.
- Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
- Add the remaining 1 tablespoon of oil and toss the rice in it
- Spread the cooked rice on a flat surface till it is cool. Use as required.
Nutrient values per cup
|Vitamin A||90 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||0 mg|
|Folic Acid||6.9 mcg|
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