• 2 cups raw rice
• 3 cups water to cook, plus extra for rinsing and soaking
• 2 tablespoons oleo-margarine
• 1 teaspoon salt

Basmati rice cooks fast, but takes extra preparation time before cooking.

Rinse the raw rice with water in a wire colander (or other colander with small holes) until the water runs clear.  Cover rice with water and soak 15 minutes.  Water will be cloudy again.  Pour off water and rinse again.

Note: I have tried rinsing and then leaving the rice to soak for 4 hours;  the rice still cooked well in 7-10 minutes and the texture was fine.  I’ve also tried soaking the rice all day while I was at work, and the extra long soak did not change the texture.  It cooked in 7 minutes.

To cook, place soaked and rinsed rice plus the 3 cups of water, oleo and salt in a pot with a tight fitting lid.  With the pot uncovered, bring the ingredients to a boil on high heat.  Turn the heat to simmer, cover the pot and cook for 7-10 minutes.  Remove from heat and let it sit 5 minutes more.  Fluff with fork and serve.  2 cups of raw basmati yields 8 cups of cooked rice when soaked and prepared according to these instructions.

Basmati rice can be found at Fiesta and ethnic food stores (Indian, Thai, Middle Eastern)

Carlyn Chatfield