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On
fair weather days, mostly blue skies sponged
with cumulus humilis, I work on my Bachelors' and Children's
Guide to Cooking. Standard rice. In a one-handled pot,
add way too much cold water. Pour in way too much salt and add a
quarter-portion of uncooked Basmati rice (It will get bigger). Boil
the water, salt, and rice (roughly the 10th minute at sea level),
then turn down the heat a little so it doesn't overflow. With a
spoon and paper plate, taste the rice occasionally as it begins
to fluff, and when it's still a little bit too hard (about the 12th
minute at sea level), dump the whole mixture into a strainer and
let the fresh-cooked rice "ride the heat" for another
minute. During this sixty seconds, wash the pot and put it in the
drying rack. Serve the rice on a china plate you've warmed up under
hot water. You can buy "Pari"
Basmati rice in a ten-pound burlap sack from the Bombay Spice House,
1036 University Avenue at 10th Street, Berkeley CA 94710 USA PH 510-845-5200.
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