STEAM RICE

For this recipe, I recommend that you use a homemade "double steamer": fill the rice with the right amount of water and close the pot, place the pot in another larger pot with a little water. The whole pot of rice will be in a cloud of steam, and the rice will turn out to be soft and crumbly, and the grains will remain intact, as if they were baked in the oven.

Ingredients

• 1 cup (190 g) basmati rice or other long grain white rice
• 1 1 / 2-1 3/4 cups (375-430 ml) boiling water
• 1 tea a spoonful of salt;
• 1-2 tbsp. tablespoons of ghee or butter (optional);

Directions

1. Rinse the rice in cold water.
2. Soak it for 10 minutes, and then let the water drain for another 15-20 minutes.
3. Put the rice in a 1-liter saucepan, cover with boiling water, add salt, half ghee or butter and stir.
4. Cover tightly with thick aluminum foil or a secure lid.
5. Place a pot of rice in a double boiler or place in a large pot of water on a perforated tripod stand.
6. There should be at least 1.5 cm of water under the stand.
7. Bring water to a boil in a double boiler and reduce heat immediately.
8. Close the steam pot. Let the rice cook slowly over boiling water for 35-45 minutes, depending on the desired softness.
9. Remove the rice from heat, add the remaining ghee or butter, and gently loosen it with a fork.