Perfect Basmati Rice without the Rice Cooker

Some people swear by their rice cooker, but I have never had one and don't find the need for one. I would rather save precious kitchen cupboard space for a Vita-Mix or even a food dehydrator!

Basmati rice is of long grain type, and is the kind that I use most often. I use it mainly when I am making an Indian or Persian meal, and would use a jasmine rice for Thai or Chinese.

I have been cooking Basmati rice by this method for years, it is very difficult to mess up. The presoak cuts the cooking time of the rice, and also creates a nice, fluffy, distinct grain of cooked rice.

Ingredients

1 cup basmati rice, washed 3 times
1.5 cups water
1 tsp salt
1 bay leaf

Directions
1. Soak rice for at least 10 minutes. 1 hour is ideal.
2. Put all ingredients into a heavy bottomed pot on high heat until it begins to boil.
3. Lower the heat to super low (on a scale of 1-10, the heat should be on 1). Fully cover the pot with its lid.
4. Allow the rice to cook for about 12 minutes, then taste a few grains from the top of the rice. If it is cooked to your liking you are done! If not, check if there is any water left at the bottom of the pot by tilting it. If there is no water left, add a few tablespoons and cover the pot for another 5 minutes. It should be cooked by this point.

Hot, fluffy, fresh basmati - yum!