Cooked Long Grained Rice Recipe (Stir Fry Recipes)
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
3 cups
Ingredients
Main Recipe
- 1 1/2 cups long grain rice (basmati chawal)
- 2 tbsp oil
- 1 tsp salt
Method
Main procedure
- 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.
Cooked Long Grained Rice recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 387 Calories |
| Protein | 5.8 g |
| Carbohydrates | 67.3 g |
| Fiber | 3.5 g |
| Fat | 10.4 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Cooked Long Grained Rice
The Nutrient info is complete
