cilantro rice (Low Fat)


1 bunch chopped cilantro
1 bunch Green Onions (Finely Chopped)


Somebody asked about cooking basmatti rice so it isn't sticky. I use a
method that results in perfect rice every time. I cook it in a non-stick pot on
the stove, not in a rice cooker: First, be sure to rinse the rice with cold water until most of the starch is removed and the water pours off pretty clear. Then, add enough water to cover the rice and boil for about 7 minutes. Test the rice by biting into a few grains. it should be firm, but not crunchy. Be sure not to over-cook the rice at this stage (it's better to have it a little under-cooked). Drain in a colander and rinse the rice with about 2-3 cups fresh water. Put the rice back in the pot and steam with the lid on for 30 to 40 minutes over
low heat. The rice will develop a nice crunchy bottom that's delicious (eat
this first so it doesn't get soggy!) After you drain the rice in the colander, add 1 bunch chopped cilantro and 1 bunch chopped green onions (Chop them into *small* pieces...I use the food
processor). Mix it all together and return to the pot to steam as described
above. (These proportions are for about 6 cups cooked rice.)

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