Average Rating  ? No. of Servings   5 Approximate Cost   $1.00 Ingredients: 1.25 c   basmati rice   2.50 c   water

Directions: 2:1 ratio water : uncooked rice 0.25c uncooked rice = 1 serving Measure out your rice. Measure out your water. Add in a an extra cup or too. Bring it to the boil and have it ready to go once your rice is washed. Rinse the rice: This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. Once you've swirled your hand around for a minute or so, use a strainer to pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water. Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour. You can skip this step, but it helps make softer rice. Transfer rice to a heavy based sauce pot with lid: If you've been soaking the rice, drain it well. Measure out your boiling water (2x the amount of uncooked rice you're using) and pour over the rice. Bring it up to boil, then cover with a tea towel and the lid (so that no steam escapes) Reduce the heat to low, leave undisturbed for 10-12 minutes. By this time all the water will be absorbed. It’s really important not to take the lid off until the rice is ready as this will let out the steam that is cooking it. Avoid the temptation to stir too. After 10-12min, remove the pot from heat. With the lid still on (no peeking!), take off the heat and allow to stand for 5 minutes. Finally, fork through gently for perfect, light basmati rice.