Basmati rice Absorption
- Soak Sunwhite rice in water for 20-30 minutes.
- Rinse gently with water and repeat 2-3 times, then drain.
- Bring 2 cups of water to a boil for 1 cup of rice.
- Add the pre-soaked rice, reduce the heat to a simmer and cover with a lid.
- Cook for 6 minutes or until the water is fully absorbed.
- Fluff the cooked rice with a fork.
- Add the salt, butter and seasoning of your preference.
*Cook for 12 – 15 minutes if rice was not pre-soaked.
Boiling/ in a pot
- Wash 1 cup of basmati rice under cold water until the water runs clear.
- Soak the rinsed rice in water for 20-30 minutes, then drain.
- Bring 6-8 cups of water to a rolling boil in a large pot.
- Add the soaked and drained rice to the boiling water.
- Boil the rice uncovered on medium-high heat for 8-10 minutes, stirring occasionally.
- Test a grain; it should be tender but firm (not mushy).
- Use a sieve or colander to drain the cooked rice.
- Cover the drained rice and let it sit for 5-10 minutes for extra fluffiness (Optional)
- Gently fluff the rice with a fork and serve hot.
Rice cooker
- Wash 1 cup of basmati rice under cold water until the water runs clear.
- Soak the rice in water for 20-30 minutes, then drain for fluffier grains.
- Add 1.5 cups of water for every 1 cup of rice (adjust based on preference).
- Place the rice and water in the rice cooker.
- Turn on the rice cooker and let it complete its cycle.
- Allow the rice to sit for 5-10 minutes after cooking before opening the lid.
- Fluff with a fork and serve.
Pressure cooker
- Wash the rice under cold water until the water runs clear.
- For every 1 cup of rice, add 1.25-1.5 cups of water (adjust for your rice type).
- Place the rice and water in the pressure cooker. Add a pinch of salt and a few drops of oil (optional, to prevent sticking).
- Seal the pressure cooker lid and ensure the vent is set to the pressure-cooking position.
- Cook for 5 minutes
- Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
Let’s cook Kabsa
