Kalijira Rice

Kalijira white rice is a cute baby basmati imported by Lotus Foods. It needs to be handled just like basmati, with multiple rinsings and a relatively short steaming period. While it can be made in 10 minutes on the stovetop, the rice cooker gives a short soak time and ever so slowly cooks the rice to perfection for a bit longer. We like a rest at the end also. Kalijira ends up with the dry, very separate soft grains marked by the distinct perfumey aroma that is so characteristic of basmati rice. The big difference is the tongue feel, which is so different because of the miniature size of the grains. Babies will love it. A wonderful daily or special occasion rice. This is also the proportion guide to use for other miniature Indian white rices like Idli and Ponni, available in specialty Indian grocery stores.

1. Place the rice in a bowl and fill with cold water. Swish it around with your fingers. Bits of grain will float to the top; the water will foam around the edges and become murky. Carefully pour off the water and rinse a few more times until the water is clear. Kalijira usually takes four full rinsings. Discard the rinse water.
2. 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.
3. Close the cover and set for the Regular cycle.
4. 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 hours. Serve hot.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Regular YIELD: Serves 3 to 4