How to Cook Basmati Rice With Less Starch

Put the rice in a sieve, and thoroughly wash it under running water. You know it is washed well when the water runs clear. This not only cleans the rice but also removes some of the starch from it, so it never gets into the mixture.

Put the rice into a deep pot that can contain at least three to four times the volume of the rice as the rice will swell as it cooks.

Add the water and the salt, and then stir the mixture.

Set up to cook it on medium heat. When the water comes to a rolling boil, stir once, and reduce heat just a little. Cover the pan. Some people put aluminum foil under their lid to prevent steam from escaping. Others add a drop of vinegar and say that keeps the rice grains separate, but that may affect taste.

In about five to seven minutes, use a slotted spoon to lift out a few grains of rice, so you can see how they are cooking. Test a grain of rice by smashing it between your thumb and index finger. The rice is cooked if it squashes up completely. If it is raw, the center of the grain will still be a little hard. If that is the case, cook the rice for a few more minutes and test it again.

If the rice is done, immediately remove it from the heat, and strain through a large sieve or a colander. Place the sieve or colander on top of a large empty bowl, and cover with a clean tea towel. Allow the rice to rest for about five minutes.

The rice is ready to eat when lots of the grains on the surface seem to stand up.

Use a fork to fluff up the rice, and serve it while it is still hot.