Cilantro Rice

Date: Wed, 14 Sep 94 13:36:26 EDT
From: flaminio@ed8200.ped.pto.ford.com

Cilantro / Green Onion Rice
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Somebody asked about cooking basmatti rice so it isn't sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains...it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it's better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that's delicious (eat
this first so it doesn't get soggy!)


After you drain the rice in the colander, add 1 bunch chopped cilantro and
1 bunch chopped green onions (Chop them into *small* pieces...I use the food
processor). Mix it all together and return to the pot to steam as described
above. (These proportions are for about 6 cups cooked rice.)