Brown Basmati Rice
Imported unhulled Indian brown basmati with a grassy aroma and delicately nutty flavor.
🍽️ Makes 4
Ingredients
| 1 cup | 240 ml | imported Indian brown basmati rice |
| 2 cup | 480 ml | water |
| 1 tbsp | 15 ml | unsalted butter |
| ¼ tsp | 1.3 ml | salt |
Instructions
Considering how aromatic white basmati rice is, you will have a shock if you expect the imported brown unhulled basmati to taste and smell the same. It doesn't. It might as well be an entirely different rice. First, the dark tan rice is a lot less foamy while washing. The aroma is distinctly grassy and the flavor delicately nutty. It takes fully twice the amount of time to cook as the white long-grain basmati. You can also use these proportions for the domestic brown basmati developed by Lundberg, which is a delicious, milder rice all around.
MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Regular YIELD: Serves 4
- Place the rice in a fine strainer or bowl, rinse with cold water until the water runs clear, and drain.
- Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, butter, and salt; swirl to combine.
- Close the cover and set for the Regular cycle.
- When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.