Long time readers of my blog will remember that last year Johnny and I took a trip to Washington D.C..
While there, we ate at Lebanese Taverna, a Zagat rated restaurant hailed as being "consistently excellent and authentic Middle Eastern fare." I showed a (very bad) photo of my plate and gushed over the delicious rice that I could not stop eating, even though I was stuffed.
Later, my cousin told me it was called Basmati rice. Aha! I love when I get answers to questions I didn't even know I had! I tracked it down in my store and made it for the first time this week.
Basmati rice (on the left) has long, thin grains in comparison to the shorter, stubbier grains of white rice. When cooked, Basmati also remains free flowing, versus becoming sticky like other rices.
The cooking instructions are similiar to white rice. It is still 1 part rice to 2 parts liquid. However, it is a shorter cooking time of about 12 minutes, instead of the white rice's 20 minutes.
I cooked mine in vegetable broth for about 12 minutes. Then I let it sit for a few minutes and fluffed it with a fork.
Served with baked butternut squash, and a mixture of roasted veggies seasoned with sundried tomato oil.
It was not as good as I remember the restaurant version to be, but still far superior to white rice, in my opinion. I have a hard time eating white rice plain, but this-- this I could shovel in my mouth with no problem or complaints! It's definitely a keeper!
Have you ever tried Basmati rice? If so, did you like it more or less than white rice?