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How to cook Basmati Rice

Our Pure Basmati Rice is known for its aromatic grains that cook up light and separate - the perfect companion for a wide range of delicious curries.

Bring out the tantalising flavour, magical aroma and delicate fluffy texture of Pure Basmati Rice with these simple and easy to follow instructions.

Source:

Tilda has been sourcing the best Pure Original Basmati for 50 years. It’s aged and tested for purity before we bring it over to the UK, where we mill and polish our grains, and most importantly, remove broken or inferior grains in our state-of-the-art facilities, just outside of London.

Characteristics: 

  • Magical, unique aroma and tantalising flavour with popcorn notes.
  • Long, slender white grains.
  • Cooks up light, fluffy and separate.
  • Gluten free. 

Cooking instructions for covered pan (or absorption) method: 

  1. For 2 servings use 120g of Tilda Pure Basmati Rice or 1 cup. 
  2. Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate, fluffy grains, while bringing out the basmati’s wonderful flavour.
  3. Add the washed rice to a pan of water using a 2 to 1 water to rice ratio. So for 120g of rice use 240g/ml water. The correct ratio is important to make sure the grains cook perfectly – not too dry or slightly soggy.
  4. Stir, cover and cook the rice for 10-12 minutes over a low heat.
  5. Remove from the heat, keep covered and leave to stand for 3 minutes.
  6. Fluff it up with a fork and serve. 

Cooking instructions for open pan method: 

  1. For 2 servings use 120g of Tilda Pure Basmati Rice or 1 cup.
  2. Wash the rice under cold water using a sieve or colander, or rinse in a saucepan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate, fluffy grains, while bringing out the basmati’s wonderful flavour.
  3. Add a minimum of 500ml of water with the washed rice to a saucepan and bring to the boil.
  4. Stir and cook for 10-12 minutes over a medium heat, uncovered. 
  5. Drain, cover and leave to stand for 3 minutes. 
  6. Fluff it up with a fork and serve.

Top tips:

  • Pure Basmati is extremely versatile. Some of the world’s best-loved dishes, like Indian curries or stews are made with Basmati. It’s long, slender and delicate aromatic grains will elevate and complement your curries and other spiced dishes, while absorbing the flavours of the other ingredients during cooking, like herbs and spices. Making it well suited to a whole host of recipes and cuisines. 
  • Try infusing your Basmati with aromatic Star Anise whilst cooking. The star-shaped spice is one of the central spices in Chinese cooking and gives a sweet, licorice flavour, similar to aniseed. 
  • Further enhance the Basmati by adding a touch of butter and salt.
  • Cuisine types: Indian, Pakistani, Bangladeshi.
  • Recipe suggestions: Chicken Curry or Vegetable pilau.