i am relatively new to brown basmati. i learned a few dozen ways to cook its white equivalent, but now prefer the whole-grain nutrition and flavor of the brown. some research on the intranational-websynets yielded about five basic approaches to cooking brown basmati; i tested them all and took notes. what lies revealed below is my personal, tested distillation of that mess of self-conflicting wisdom, with a technique stolen from the Indian cuisines:<\/p>\n
2 cups brown basmati rice
\n4-1\/4 cups liquid-phase dihydrogen oxide
\n2-3 tablespoons cold pressed extra virgin olive oil or ghee (to taste)
\n1 teaspoon salt<\/p>\n
rinse the rice of any excess starch in a strainer until water runs clear and allow to drip-dry a few minutes. allow to stand for another 15 minutes, also without removing the lid. serves 4-6. refrigerate and reheat for up to ten days.<\/p>\n","protected":false},"excerpt":{"rendered":" i am relatively new to brown basmati. i learned a few dozen ways to cook its white equivalent, but now prefer the whole-grain nutrition and flavor of the brown. some research on the intranational-websynets yielded about five basic approaches to cooking brown basmati; i tested them all and took notes. what lies revealed below is [&hellip<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-45","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45"}],"version-history":[{"count":4,"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":942,"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions\/942"}],"wp:attachment":[{"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chasterus.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nheat oil or ghee in a 2-qt pot over hight heat.
\nsautee rice in oil for a few minutes, stirring constantly, until a distinct and pleasant aroma of roasted nuts develops.
\nadd the water and salt. bring to the bare beginnings of a boil.
\ncover snugly, lower heat to pianissimo possibile<\/em> and allow to cook for 45-55 minutes. DO NOT REMOVE LID.<\/p>\n
\nfluff rice with a fork to loosen the grains before serving.<\/p>\n