Steamed Rice Recipe
Basmati rice cooked in garlic and cardamoms spices, 4 LB - this will serve 15-20 as a side
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Ingredients
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Rice and aromatics
Fats & finish
Method
Rice and aromatics
- 1
Rinse and soak rice
Place the basmati rice in a large bowl. Rinse under cold running water, gently swishing with your fingers, until the runoff is almost clear (3–4 rinses). Drain. Cover with fresh cold water and soak for 20–30 minutes, then drain thoroughly in a fine mesh sieve for 5–10 minutes.
- 2
Prepare spices
While the rice soaks, lightly crush the cardamom pods with the flat side of a chef's knife to crack them open (this releases the seeds and aroma). Keep peppercorns and bay leaves whole.
- 3
Sauté aromatics
In a large, heavy-bottomed pot with a tight-fitting lid (or a deep saucepan large enough for 4 lb rice), heat the vegetable oil or ghee over medium heat until shimmering. Add the sliced garlic and sauté, stirring frequently, until the garlic becomes golden and fragrant, about 1½–2 minutes. Be careful not to burn it. Add the cracked cardamom pods, peppercorns, and bay leaves and sauté 20–30 seconds to bloom their aroma.
- 4
Add rice
Add the drained basmati rice to the pot. Stir gently with a spatula or spoon to coat each grain in the oil and aromatics for 1–2 minutes. This helps keep grains separate and infuses flavor.
- 5
Add water and salt
Pour in 2000 ml (about 8 1/2 cups) of cold water and add 3 tsp salt. Stir once to combine, then bring the pot to a rolling boil over high heat, uncovered.
- 6
Simmer and steam
When the water reaches a vigorous boil, reduce heat to maintain a gentle simmer. Cover the pot with its lid and cook undisturbed for 12–15 minutes, until the water is absorbed and the grains are tender. Do not lift the lid during this time.
- 7
Rest
Turn off the heat and let the rice rest, covered, for 10 minutes. This final steam evens out moisture and finishes cooking the grains.
Finish & serve
- 8
Fluff and finish
Remove the lid, discard the whole bay leaves (and cardamom pods if you prefer), and gently fluff the rice with a fork to separate the grains. Taste and adjust seasoning; if desired, stir in 1 tablespoon fresh lemon juice for brightness and sprinkle chopped cilantro over the top.
- 9
Portioning
Transfer the steamed rice to a serving tray or chafing dish and serve hot as a side. This 4 lb preparation yields approximately 15–20 side servings (about 3–4 oz cooked rice per person).
- 10
Storage
Cool any leftovers quickly and refrigerate in an airtight container for up to 3–4 days. To reheat, sprinkle a few tablespoons of water over the rice and steam gently covered until piping hot, or microwave with short intervals, fluffing between intervals.