I love this rice because the grains stay separate and I take a few extra steps to make sure the rice does not get sticky during cooking.
I recently did a post on Homemade Seafood Stock since the weather is finally cooling off…with these 2 recipes you are on a great start for GUMBO!
- 1 cup of Basmati Rice
- 1 ½ cups chicken stock, seafood stock, or vegetable stock depending on the dish
- 1-tablespoon extra virgin olive oil
- 1-tablespoon sea salt
- 2 fresh Bay leaves
- Rince the rice and drain.
- Place drained rice into a saucepan and add broth, bay leaves, olive oil, and sea salt.
- Place uncovered saucepan over high heat and bring to a boil, stirring occasionally, only a few times needed.
- Let the broth reduce just below the rice level and lower the heat.
- Place the lid on tightly and simmer for 13 minutes or until liquid is absorbed.
- Remove from heat
- Give the rice a good fluff
- Cover and allow to sit for 15 minutes
- Fluff, remove the bay leaves, and serve.
Note: Basmati rice is most often used for Cajun and Creole dishes. I always have a 20 lb bag on hand.