Using salt when cooking Basmati rice

You're telling me you have just randomly ingested teaspoons full of salt before and after you go to sleep for no reason? C'mon now . . .

not teaspoons !

A bit often. It helps in my circulation and sleep.
really.(jokes apart)

Chill out, I did not say to add salt to raise the boiling point of water (but for taste), just that it does raise it, not lower it (like someone else said). When I said, salt water has a boiling point of 108C I was quite aware that salt water has a very high concentration of salt and that it is not what anyone ever uses to cook.

Ahaaaa, dino has come up with the cure for the infamous ' kreislauf ' problem evident in Germany.

Try it and report to me tomorow.

I personally do not add salt to basmati rice.
MT

the dog is in zer house!!! ;-)

well agree with you badDoggie, salt always after cooking if one wants to.

good point Sarabyrd!!

Anyway this is how I make perfect basmati rice:

* Poor the rice into a container and note how far the rice reaches. You want the exact same amount of water as rice.
* Put the oven at 110 degrees celsius.
* Rinse well. The more you rinse with clean cold water before you cook the rice, the better your result will be. Rinse at least 5 times.
* Poor the rice in to a big pot. Poor the same amount of water as rice. Add a pinch of salt, and maybe some spices like cumin- or onion seeds.
* Put on a lid and place the pot on the stove, full heat.
* Remove and put in the oven when the water it almost boils over.
* Let sit in oven for 20-30 minutes

I never rinse my rice because I'm too lazy. Sometimes I add salt, sometimes not, depending on what else I'm making. I use a 20 EUR rice cooker from a Chinese market, and I get perfect rice every time, always delicious; basmati tastes great, and doesn't need much.

Too much work. Too much time. Too much effort.


Only 79 words and 20-30 minutes for perfect rice of any kind, any time. My words, BTW. I wrote this over at reddit months ago.

Add salt at the end if you really must.

woof.

That's how I (and my mom who told me how to do it) cook rice too, except I just keep it on low heat once the water has boiled. I love the holes in the rice at the end. However I do occasionally open the lid and the rice still turns out fine.

If you are a cooking idiot, then what the dog had to say is for you (it is the standard practice). If you are not a cooking idiot, then you wouldn't need to ask the question in the first place and the dogs answer is too simple to be followed.

Ooooh, subversive!


What's bad about simple? Why complicate it if it works?

I know, Tiggi, daredevil that I am!

The 3:2 ratio of rice and water won't work for basmati rice. Works fine with jasmine rice, but not basmati rice. But maybe you guys just cook nasty paraboild stuff.
And you who don't flush the rice before boiling, I suppose you never wash the salad or rinse the fish before cooking? I just feel sorry for you.

No, I wash salad and fish and other things rather thoroughly, actually. Just rice that I don't bother rinsing. I have probably ingested several pounds of dried frog piss by now.

What has that got to do with adding salt to the rice? And why do you need to feel sorry for anyone?

I am Thai. Never use the salt for cooking the rice. Because Thai food is very tasty already, no need the salt. I think Euroupian and American use the salt into the rice because the food is no tasty like thai food.

It all depends on what you are eating with the rice.If you are eating rice with a curry or sauce,then you should really see how much salt you put in both of them ..so that it tastes perfect.

So adding salt to the basmati Rice is OPTIONAL...