Re: Perfect Rice
Sara,ed to have the same problem until I used these tips:
1) Number 1 tip is to always boil water first and then add rice (soaked for 10 minutes is just fine ). Add salt and if you add a few drops of lemon juice and oil the rice shall be separted (alag alag dana).
2) Take as much as an open pot as you can even for a little rice (khulay munh ka bartan)
3) The water should be at least a finger tip above the rice more is ok but just as the riceis cooiking you need to stand near the stove, even if you leave it for a few extra minutes, the rice shall get spolied.
4) When the rice is almost done, (I do the kanni method as described above that is when the kernel can be broken in 2 peices) put a large seive over the stove and throw the water and rice into it, leave for a few minutes so all extra water is drined out, you can jiggle the seive a little so the water is drained better.
5) Now the best part, give dum in an oven not the stove, heat it to 350 degrees, take a large oven safe dish or almunium foil but teh more open the better and put the rice in it and cover with foil. Take out after 20 minutes and voila!!
If you follow this method esp the dum in the oven part, I guarantee perfect rice!! Let me know