The key to making basmati rice is to partially cook it first in boiling water, then to steam it until cooked through. If you cook the rice for too long in the boiling water, you will have a lumpy mess after you steam it. Recipe by Laura Bashar of Family Spice
Cook Time: 1 hour 20 min
Serving Size: 1/2 cup uncooked rice
Serving Suggestions: Rice can be served two different ways. First, you can place a large plate over the top of your pot. The plate must be large enough to cover your pot with plenty of room to spare. Grab the plate and pot handles and carefully lift the pot and flip it over so the pot is facing down on the plate. Put the plate on the table and gently wiggle and lift the pot up.This method is pictured above. A second option is to use a spatula to gently scoop the rice out and onto the platter. On the bottom you will find the crust (called "ta-dig") and you can place the pieces along the platter (pictured below).
Cooking Tips: If you have undercooked your rice during the boiling stage and your rice isn't cooked after 45 minutes, you can add a couple teaspoons of water to the rice, cover the pot again and have the new steam help finish the cooking. If your crust is soggy, leave it in the pot and let it sit under medium-high heat until crunchy. If your crust won't come out of the pot, stick the bottom of the pot in a sink filled with a couple inches of cold water. This will help the crust come out.