Equipment
Ingredients
Main
- 350 g basmati rice
- 350 ml water, cold
- 350 ml coconut milk
- 3 cardamom pods
- 15 g ginger, sliced
- 9 g cilantro, sprigs
- 5 g salt
Nutrition (per serving)
Method
Rinse the basmati rice in a strainer under cold water until the water runs clear.
Transfer the rinsed rice to a large saucepan and add the water, cardamom pods, ginger slices, cilantro sprigs, salt, and coconut milk.
Allow the rice mixture to soak at room temperature for 30 minutes.
Place the saucepan over medium-high heat and bring the liquid to a boil, stirring occasionally to prevent clumping.
Maintain a rapid boil uncovered until most liquid is absorbed and small steam holes appear on the surface of the rice, approximately 6 minutes.
Reduce the heat to the lowest setting, cover the saucepan with a lid, and cook for 5 minutes.
Remove the saucepan from the heat and discard the cilantro sprigs, cardamom pods, and ginger slices.
Fluff the rice gently with a fork before serving.
Chef's Notes
- Ensure your basmati rice is of good quality for the best texture and fragrance. Aged basmati rice is ideal.
- Don't skip the rinsing step; it removes excess starch and prevents the rice from becoming gummy.
- The soaking step allows the grains to absorb moisture evenly, leading to a more tender and perfectly cooked pilaf.
- When bringing the pilaf to a boil, use medium-high heat to ensure even cooking, but be watchful to prevent scorching.
- After cooking, letting the rice rest, covered, off the heat allows the steam to distribute evenly, finishing the cooking process and resulting in fluffy grains.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly grainier after thawing.
Reheating: Microwave with a tablespoon of water or steam on the stovetop until heated through.
