Basmati rice, an aromatic, narrow, very long-grained variety grown in Northern India; valued for its fragrant flavour and firm texture. When cooked, the grains remain separate and dry and doubles in length. Basmati is traditionally used in Indian and Middle Eastern dishes. Basmati is ideal for curries, tandoori, biryani, pilaf and other Indian and Middle Eastern dishes. For best results, it should be rinsed and then soaked for 30 minutes prior to cooking.
Cooking - Absorption method
Place 1 cup (200 g) of rice in a saucepan. Add 1½ cups of cold water. Bring to boil. Stir occasionally. Reduce heat and simmer covered for 12-14 minutes. Remove from heat and stand, covered for 5-10 minutes. Serve.