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« on: July 29, 2005, 09:20:53 AM »
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I was talking to a chef about cooking restaurant rice
I've seen them produce the rice in two ways, before.
From a large metal container, which was kept warm under the cooker
And also scooped out from another container and microwaved in the takeaway container
Restaurant rice is always perfect
Seperate, coloured, tasty and soft.
I have had a few rice disasters over the years
Anyhow, this chef told me they don't cook it all by just one method.
It is cooked on gas ring and then cooked on in the oven.
The rice also has to be thoroughly washed.
He worked out a recipe to cook it at home
I tried it and bingo!
This makes a carton of rice:-

1 pot that can go in the oven as well as on a gas ring
2 oz basmatti rice
1 teaspoon vegetable ghee
1/4 teaspoon cummin seeds
2 bay leaves
1 inch cinammon stick
2 crushed green cardomons
1/2 teaspoon salt
1 teaspoon garlic ginger puree
red, yellow and green colouring

Soak the rice for ten minutes, then rinse in a jug until the water runs clear.
Drain.
Heat the ghee on low til melted
Add the spices and fry a minute
Add salt & rice? and stir fry for a minute
Add cold water only to the level of the rice
If? you add too much it will go stodgy
Add gar"