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Epicurious

Basmati Rice

Ingredients

Preparation

  1. Rinse 1/2 cup basmati rice thoroughly in cold water, rubbing it through your fingers, and drain. Put it in the heavy pot with 3/4 cup water and a pinch of salt, bring to a boil, and cook it slowly, covered, for 25 minutes.

The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved. Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
TagsSouth AsianAsianBasmati RiceRiceRice & GrainsSideDinnerLunchBrunchVegetarianDairy FreeGluten FreeNut FreeVeganEasyQuick5 Ingredients or FewerWeeknight MealsSimmerCookbooks
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