How to cook Basmati and Wild Rice

Basmati’s magical aroma and delicate fluffy texture is the perfect companion for wild rice with it’s firmer texture and black tea notes, giving your favourite dishes a unique, wonderful nutty flavour. With these simple and easy to follow instructions, you’ll be able to cook it to perfection.

Source:

Basmati is grown in the Himalayan foothills and Wild Rice is grown in the USA, predominantly in the Great Lakes region of North America.

Characteristics:

• Shares the same characteristics as Easy Cook Basmati and Wild Rice.
• Gluten free.

Cooking instructions for covered pan (or absorption) method: 

1. For 2 servings use 120g of Tilda Basmati and Wild 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 grains, and bringing out the best of this gourmet blend.
3. Add the washed rice to a saucepan of water using a 2.5 to 1 water to rice ratio. 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 20 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 Basmati and Wild 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 grains, and bringing out the best of this gourmet blend.
3. Add a minimum of 600ml of water with the washed rice to a saucepan and bring to the boil.
4. Stir and cook for 20 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 tip:

Tilda Basmati and Wild Rice is the perfect companion to pilaffs, salads and a number of other home-cooked favourites.