oik im a black guy in LA who just love Asian Indian and Middle Eastern food...I bought a 10 pound bag of basmati rice about 4-5 months ago....I looked at numerous video and tutorials here on youtube and just quit after messing up about four to fives cups of rice....the remainder of the bag (which is pretty much full) hasnt't been touched since because i was so frustrated lol... finally today i decided i would try again because my mouth was watering for some and i though why go buy it hell i need to really learn how to cook it.....jumped on youtube to see if i could find a good tutorial(something that maybe I could learn from this time) and "BAM" "YOU POPPED UP' and lawd you are and angel straight from heaven...i follwed your directions and i swear the turn out and taste is still scaring me...its like one of my lil local indian restaurants cooked I kid you not ...thank you you are great at what you do and you keep it simple so the small man can learn lol
I love u!! I've tried so many ways and this one is my go to! This is the only method that works and makes it edible, not mushy, not too firm, perfect!!!❤❤❤
*FINALLY!!* Someone who doesn't _DROWN_ the rice! There's several pages on YT that say to use *THREE* cups of liquid to one cup of rice! SERIOUSLY! I have several types of rice on hand, depending on what I'm making. Short grain (for sushi) is always 1 to 1. Long grain, such as Jasmine or Basmati, I never use more than 1.5 to 1. _(Less if I'm making it for fried rice.)_ *Thanks for the video!* You earned a new subscriber! (BTW? You might want to try a splash of Sesame oil instead of olive oil. It adds a little more nutty flavor)
Love all the explanations and projections of professionalism and learned knowledge passed from the Chippewa on down.......only to use a liquid measure cup for dry ingredients. Always gives me a good chuckle
I made this last week and did 2 cups, to test out for first time- and the No fail rice it is! I’ve had requests for making again and More, not small amount. So now I need to know do I double ingredients too? Thanks for sharing your recipe! ❤
Hi. Thank you so much for this recipe works. I am enjoying my first dish of beautiful fluffy basmati rice. I followed this basic recipe its simple and beautiful.
Thank you! I grew up eating a mishmash of ethnic foods ranging from Polynesian to Asian to Middle Eastern, but rice has always been both the star and my downfall. Basmati is my favorite, but cooking it was never my forte. Now I feel ready to tackle anything ;-)
Learned to cook basmati rice from a friend from SE Asia. It needs to be washed and rinsed well. The ratio is 1:2. I do not add oil to it. For 1 cup of rice I add 3 green cardamom pods smashed, 1 cinnamon stick, couple of cloves, 3-4, 1/4 teaspoon of salt, 5-6 black peppercorns. Add 2 cups of hot water and cook on low ( after it comes to a boil). A 1/4 teaspoon of turmeric or a couple strands of saffron could be added to the water for a gorgeous color. Let stand 5-7 minutes. Fluff rice with a fork and add a teaspoon of homemade ghee. Remove spices from rice and serve. Divine.
@Zina Gilis. Your rice seems so flavourful, I can almost taste it. Have you ever had chickpea/garbanzo rice? I tried it once a long, long time ago. I'd love to learn how to make it. I'd like to add fresh peas or sweetcorn to your above rice recipe (like a rice and bean mix); do I add extra water and if so how much? And do I increase the 15 minute cook time? Thanks in advance 🌷🌷
Hi lovely. Thank you🤗. You have just taught me a very important recipe. And if it works for me, it will be my go to food. I'd like to add fresh peas or sweetcorn to the rice (like a rice and bean mix); do I add extra water and if so how much? And I hope to serve the rice with either your cilantro and lime chicken or pan fried salmon in cream. Here we go, this recipe might just put an end to fast food and freezer meals....
Uncle Roger would fuss about not using a rice cooker. I don't have a rice cooker. I can't afford one. I've been making near-perfect rice like this for years. WITHOUT A COOKER, UNCLE ROGER!
@@lu9thix I live off $500/month and things that cost $20 where they manufacture them like china or where they import them paying minimum in customs like the us, cost double that here
Ive never seen anyone sauté rice in oil before cooking. I bet that helps keep it from sticking. Rice is a staple in my home and i use the boil method because no risk of burning and no stuck on rice to clean out of the pan. But i think i will try your method next time.
this is how we start mexican rice! but after viewing a couple of youtube videos on how to cook basmati rice (i decided to switch it up from jasmine rice) I have decided this one will be the one I will use; the other videos seem to use too much water!
Now I know why my Basmati Rice does not seem to differ from my Jasmine rice. I did not realize that there's alot of tweaking that goes on to have that flavor! 😂
All basmati rice' is not created equal. The commercial ones found in your average supermarket are not of the best quality. It's much better to go to an Asian/Indian food store and get a jute bag of directly imported Basmati rice from India or Pakistan. They come in 1,2, 5, or 10 kilo bags. For those of you who don't know the metric system, a kilo is 1.2 pounds My favorite brand, when I can find it, is Double Diamond brand Basmati rice. The best!
oik im a black guy in LA who just love Asian Indian and Middle Eastern food...I bought a 10 pound bag of basmati rice about 4-5 months ago....I looked at numerous video and tutorials here on youtube and just quit after messing up about four to fives cups of rice....the remainder of the bag (which is pretty much full) hasnt't been touched since because i was so frustrated lol... finally today i decided i would try again because my mouth was watering for some and i though why go buy it hell i need to really learn how to cook it.....jumped on youtube to see if i could find a good tutorial(something that maybe I could learn from this time) and "BAM" "YOU POPPED UP' and lawd you are and angel straight from heaven...i follwed your directions and i swear the turn out and taste is still scaring me...its like one of my lil local indian restaurants cooked I kid you not ...thank you you are great at what you do and you keep it simple so the small man can learn lol
Ha! “Leave the rice alone” 😂 I felt like you were talking to me. My new favorite rice. It is so fragrant. Made the meatballs with this. So good.
I love u!! I've tried so many ways and this one is my go to! This is the only method that works and makes it edible, not mushy, not too firm, perfect!!!❤❤❤
After few tries I finally made perfect fluffy basmati rice. I’m in love with the Mediterranean dishes.
*FINALLY!!* Someone who doesn't _DROWN_ the rice!
There's several pages on YT that say to use *THREE* cups of liquid to one cup of rice! SERIOUSLY!
I have several types of rice on hand, depending on what I'm making. Short grain (for sushi) is always 1 to 1.
Long grain, such as Jasmine or Basmati, I never use more than 1.5 to 1. _(Less if I'm making it for fried rice.)_
*Thanks for the video!* You earned a new subscriber!
(BTW? You might want to try a splash of Sesame oil instead of olive oil. It adds a little more nutty flavor)
Love all the explanations and projections of professionalism and learned knowledge passed from the Chippewa on down.......only to use a liquid measure cup for dry ingredients. Always gives me a good chuckle
I made this last week and did 2 cups, to test out for first time- and the No fail rice it is! I’ve had requests for making again and More, not small amount. So now I need to know do I double ingredients too? Thanks for sharing your recipe! ❤
Yes!
Tried your method and it turned out perfect! Thank you!🙏
Great to hear!
Perfect recipe, I'm a rice lover!
Thank you so much! I doubled the recipe and it was perfect!!!!
Thank you for mentioning spices! Don't be shy with butter or salt or all these things she says!
Awesome. Excellent instructions
Hi. Thank you so much for this recipe works. I am enjoying my first dish of beautiful fluffy basmati rice. I followed this basic recipe its simple and beautiful.
Yay! I am so glad!
Thank you! I grew up eating a mishmash of ethnic foods ranging from Polynesian to Asian to Middle Eastern, but rice has always been both the star and my downfall. Basmati is my favorite, but cooking it was never my forte. Now I feel ready to tackle anything ;-)
The last 5 minutes, do you take your dutch oven out of the burner, or leave it on it?
Love the rose petals segment!
I couldn’t resist 😂
@@TheMediterraneanDish 😂
Do we have to soak rrice for half hour aor an hour before cooking it
Learned to cook basmati rice from a friend from SE Asia. It needs to be washed and rinsed well. The ratio is 1:2. I do not add oil to it. For 1 cup of rice I add 3 green cardamom pods smashed, 1 cinnamon stick, couple of cloves, 3-4, 1/4 teaspoon of salt, 5-6 black peppercorns. Add 2 cups of hot water and cook on low ( after it comes to a boil). A 1/4 teaspoon of turmeric or a couple strands of saffron could be added to the water for a gorgeous color. Let stand 5-7 minutes. Fluff rice with a fork and add a teaspoon of homemade ghee. Remove spices from rice and serve. Divine.
@Zina Gilis. Your rice seems so flavourful, I can almost taste it. Have you ever had chickpea/garbanzo rice? I tried it once a long, long time ago. I'd love to learn how to make it.
I'd like to add fresh peas or sweetcorn to your above rice recipe (like a rice and bean mix); do I add extra water and if so how much? And do I increase the 15 minute cook time? Thanks in advance 🌷🌷
If you increase cooking time you end up with mushy or burnt rice.Ild say add sweetcorn/peas after 10mins since they steam in about 5mins.
Easy piecey! I'll try this one now as I was looking for ways to cook this rice for the first time. Thank you for this 🥰
Yay!
Hi lovely. Thank you🤗.
You have just taught me a very important recipe. And if it works for me, it will be my go to food. I'd like to add fresh peas or sweetcorn to the rice (like a rice and bean mix); do I add extra water and if so how much? And I hope to serve the rice with either your cilantro and lime chicken or pan fried salmon in cream.
Here we go, this recipe might just put an end to fast food and freezer meals....
Uncle Roger would fuss about not using a rice cooker. I don't have a rice cooker. I can't afford one. I've been making near-perfect rice like this for years. WITHOUT A COOKER, UNCLE ROGER!
Rice cooker cost 20 usd
@@lu9thix
I live off $500/month and things that cost $20 where they manufacture them like china or where they import them paying minimum in customs like the us, cost double that here
i agree i don't like having extra appliances in my small kitchen...um who is uncle roger?
@@benda777nba
haiyaa... u don't know uncle roger???
youtube.com/@mrnigelng
just love your simple recipe now i know to make the right fluffy rice x
Enjoy!
Use a dry measuring cup. Not a liquid measuring cup. There is a diffrence on the cup size between liquids and dry ingredients.
Ive never seen anyone sauté rice in oil before cooking. I bet that helps keep it from sticking. Rice is a staple in my home and i use the boil method because no risk of burning and no stuck on rice to clean out of the pan. But i think i will try your method next time.
this is how we start mexican rice! but after viewing a couple of youtube videos on how to cook basmati rice (i decided to switch it up from jasmine rice) I have decided this one will be the one I will use; the other videos seem to use too much water!
Easiest recipe on RUclips! And isn’t she just ADORABLE?! “Leave it (the Rice of course 😉) ALONE! 😆
Good instructions
Would you recommend soaking the rice first?
Now I know
why my Basmati Rice
does not seem
to differ from my
Jasmine rice.
I did not realize that
there's alot of
tweaking that goes on
to have that flavor!
😂
@The Mediterranean Dish
What size is your pot? Looks like 2 quart or is it 3 quart?
My favorite rice! Thanks. ❤
Yes!!
If I’m doubling or triple the recipe, do I also triple bay leaf and cardamom pods ?
Yes!
Good job!
Perfection!!
Loved this recipe 😍😍
Glad to know!
I loooove your vids!! Thank you so very much
My pleasure!
Yum and gluten free to
Where did you get the pretty green serving dish?
Sorry , on end result looks like sticky ( not grains separated) is not it ?
No it’s not sticky
You have made a hash!
Or perhaps you used Indian variety. #Pakistan origin Basmati would have turned out terrific.
All basmati rice' is not created equal. The commercial ones found in your average supermarket are not of the best quality. It's much better to go to an Asian/Indian food store and get a jute bag of directly imported Basmati rice from India or Pakistan. They come in 1,2, 5, or 10 kilo bags. For those of you who don't know the metric system, a kilo is 1.2 pounds My favorite brand, when I can find it, is Double Diamond brand Basmati rice. The best!
2.5lbs = 1kg approx
Laila basmati rice is a good one too.
1kg = 2.2lbs.
@@raymondwilliams4346 Opps How did I make such a silly mistake. Must have hit the wrong key.
I made mine w one cup of rice and two cups of chicken stock. I feel like it was a lil dry. Can’t imagine w 1.5 c of water 😟
I love you ! :D
Yummy 👍😀💜
Never even showed us how much water was in the jug ?????
The other ingredients are just your taste, not how the rice is made.😢
don't worry mate. we can make it even less that 20 minutes.
My rice gets stuck to bottom of the pot!
After it comes to a boil, turn it down to simmer. Every stove element is different.
Free facial lol
This would be great if she didn’t use a liquid measure to measure the rice. She needa a dry measure.
Love Indian Pakistan Food but totally Hate their rice 🍚 so dry and tastless. Every rice in the world taste 100% better
Misleading
Hey first learn English well it is how to cook basmati rice not how to make basmati🤦🤦♀️
Don’t be mean. Her English is still good.
Did you came to learn how to speak English or how to cook rice? Don't be disrespectful
omg! u’re so funny. u should drink a glass or two while cooking too.. will be so much fun watching 😂😂😂
Looks nice, but you are dreaming about some thing, what is it?