I have several questions about cooking basmati rice.
Most recipes call for rinsing basmati rice before use. On occasion, the recipe (for instance, "Basmati Rice with Sweet Onions and Summer Herbs", Bon Appetit June 2008), then calls for you to saute the rice in an oil. However, the rice is wet at this point. It seems as if my rice is consistently "mushy" when I follow this technique. Does anyone have insight into this process of rinsing, then sauteing "wet" rice?
Second question - I've eaten basmati at one restaurant that is beyond wonderful! It's light, grains separate, with some grains (maybe one out of thirty grains) being a light tan color. I've asked the restaurant how they make the rice - they tell me it's a "secret". Any thoughts? Is this a special rice? (with the occasional tannish grain). Or, is there something about technique that makes good basmati rice?
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