Serves: 4
Total Calories: 289

2 cups basmati rice
2 cups water
1 teaspoon salt

1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings. Drain the rice, return it to the bowl, and add the 2 cups water. Let soak for 30 minutes.

2. Drain the rice through a strainer set over a large, heavy pot. Bring the soaking water to a boil over high heat. Add the salt, stir in the rice, and return the water to a boil. Reduce the heat to medium-low and simmer gently, partially covered, until the surface of the rice is riddled with steamy holes, 10 to 12 minutes.

3. Reduce the heat to low, and using a wok ring, raise the pot 1 inch above the burner. (Alternatively, use a flame tamer.) Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat.) Place the cloth-covered lid over the rice and steam, over very low heat, for 10 minutes.

4. Gently fluff the rice with a fork and serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 289
Calories from Fat: 8

More Recipes from the The Barbecue Bible Cookbook:
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Balinese Yellow Rice / Nasi Kuning
Brazilian Black Beans With Bacon / Tutu Mineira
Crazy Rice / Arroz Loco
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Grilled Polenta
Grilled Rice Cakes
Grilled Yorkshire Pudding
Indian "Baked Beans" / Dal Bukhara
Indian-Style Basmati Rice
Japanese Steamed Rice
Jasmine Rice
Persian Rice With Cranberries
Persian Rice With a Golden Crust / Chelow
Persian-Style Steamed Rice
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Quick-Cook Basmati Rice
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