THE BERGAMOT KITCHEN

26. BASMATI OUTRAGEOUS

This is outrageously flavorful and mind-numbingly simple.

Start with a good quality organic basmati like Lundberg’s – about one and a half cups. Then you need to choose a pan that is wider than it is tall. My daughter has taught me that because basmati is so delicate, the rice can get squashed by its own weight. A shallow and  wide pan reduces this issue.

The pan needs a tight fitting lid. Sealing the pan with a tin-foil cover before putting on the lid helps to seal in the steam.

Next you’ll need some oil. In this exercise I’m using my goat ghee. I’ll need a measure of cumin seed and some pepper corns plus a little salt.

An excellent organic rice:

Lundberg Family Farms Organic California White Basmati Rice

Rinse the rice about four times and then let it soak in cool water for about 30 minutes. I wash my rice in a strainer that sits in a pan. After it’s washed it remains in the strainer while sitting in clean cool water.

In the meantime, heat the pan, add the oil and toast the cumin and peppers.

After about thirty minutes, drain the rice and dump into the pan on top of the oil, cumin and pepper.  Thoroughly but gently mix together.

Now add two and half cups of water and carefully (gently) swirl to blend once more.

Carefully put the tin foil on the pan, sealing it as well as you can.

Put the lid on and push down well to form the best possible seal. This is easier if your rice pan has a clear lid so you can watch the action.

Get it on a high burner and bring it to a boil. As it begins to heat up nicely, pressure will begin to build up inside and the tin foil dome will begin to pop-up and tighten (like popcorn). As soon as it does, you can turn the temperature to low for about 25 minutes.

After about 25 minutes, move the pan and let it rest for about 10 minutes.

After removing the cover, fluff the rice gently with a fork and serve.

Looks rather like this! Tastes like nothing you ever experienced – maybe.

There are numerous variations and we’ll be doing many of them over time.

MORE BERGAMOT KITCHEN ESSAYS

23. goat ghee wiz

24. what a fermentation

25. mystery thighs & basmati

26. basmati outrageous

27. not your granny’s egg salad

28. salsa roja @ 35k

29. huevos, salsa & cerveza

Thanks for visiting with me.

Paul V’Soske

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