Recipe Highlight Rice

Cooking rice is an art form. Think about how many times you have cooked rice, and it has been sticky, overcooked, dry, or undercooked. The reason for this is that not all rice is the same. There are many types of rice from different regions of the world, and they all have other qualities, characteristics, starch levels, different size grains, and the shape of the grains also differs. All these factors need to be taken into consideration when it comes to cooking rice.

Sona Masoori & Quinoa

Sona Masoori vs. Basmati

On my channel, you will see that I have a plethora of rice recipes. I enjoy experimenting with different ingredients when creating my rice recipes. I favor two types of rice. These are sona masoori and basmati rice. In my opinion, these two types of rice pair up well with curries and sauces. They differ in that one comes from India's northern part, and the other comes from the south. Sona masoori rice is a bit starchier than basmati, it is somewhat less aromatic, and the grain size is also different. In my opinion, both are a great compliment to any meal, and I frequent them often in my kitchen. I do tend to favor sona masoori rice for everyday recipes. I use basmati when working on more elaborate dishes like biryani. I love that they are snowy white in color, fluffy, and remain separate after completing the cooking process.

Indian Style Dirty Rice

20/20 Recipe

I am not a rice expert, but I have a reliable recipe for cooking sona masoori and basmati rice. You will see the same formula throughout all my rice recipes. I call it the 20/20. For this formula, I add oil to a heated pan and add all my spices. I allow the spices to release their natural aroma and oils and amalgamate with the other ingredients. Then, I add 3 ½ cups of water to the pot and let it come to a vigorous boil. I will then add the 3 cups of rice and allow all the water to evaporate on high heat. Once the water evaporates, I will set the flame on the stove to the lowest setting possible. I will let the rice cook on a very low flame with the lid closed for precisely 20 minutes. After the 20 minutes are up, I will keep the top closed, turn the heat off, and allow the rice to sit and cook in its own steam for another 20 minutes. One last element worth mentioning is to show your rice a little love. Be gentle when stirring, so you do not damage the grains of rice. The end product is remarkable. The rice comes out fully cooked, fluffy, and the grains are separate. This rice formula is a must-try!

Vegetable Pulao

You can find my rice recipes on my YouTube channel. For more fantastic recipes, follow us on Pinterest and subscribe to my YouTube channel, The Topper Chef. Happy Cooking!