sayedihashimi/18-steps-for-perfect-rice

## 18-steps-for-perfect-rice
1. Place basmati rice into a bowl, rinse it with water a couple times
2. Soak the rice with clean cold water for at least 4 hours. Make sure to stir the rice good when soaking so that the grains don't stick together
3. After rice has soaked, dump the water it was soaking in. Rinse the rice with fresh water a few times
4. Bring some water to a boil in a pot, add some salt to the water too
5. Add rice to water (there water should fully cover the rice with some room to spare)
6. Let the rice come to a solid boil (stirring occasionally to ensure rice doesn't stick together)
7. Let the rice boil until the rice has softened up (crush some rice between your figers to judge). When its almost soft enough to eat take it off the heat
8. Drain out the water from the rice
9. Rinse rice with fresh cold water
10. Drain out the water from the rice (make sure its really dry you want to avoid any left over water here)
11. Rinse out the container used to boil the rice and ensure that it is pretty dry
12. Place the rice in the container
13. Add vegetable oil to the rice, you have to eye ball this but in general be liberal with the oil
14. Add salt to the rice (you can taste the rice to see how much you need)
15. Place a heat diffuser (i.e. [like this one|http://www.amazon.com/gp/product/B000I1WO8C/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000I1WO8C&linkCode=as2&tag=sedodream-20]) on the stoves heating element. If you do not have a diffuser get a strudy coat hanger, fold it a couple times and place the pot on that. Do not attempt to continue by placing the pot directly on the stove.
16. Cook the rice for 10 minutes on high
17. Cook the rice for 20 minutes on medium
18. Take the rice off and serve. While cooking the rice you should smell it every once in a while. You may smell a hit of burned rice towards the end, but if the smell gets too heavy take it off. If properly cooked at the bottom of the pan you will find a layer of hard-cripsy rice. This is typically the most soft after portion of the rice, so if its burnt you cooked it too long, and if its not cripsy you didn't cook it long enough.
	1. Place basmati rice into a bowl, rinse it with water a couple times
	2. Soak the rice with clean cold water for at least 4 hours. Make sure to stir the rice good when soaking so that the grains don't stick together
	3. After rice has soaked, dump the water it was soaking in. Rinse the rice with fresh water a few times
	4. Bring some water to a boil in a pot, add some salt to the water too
	5. Add rice to water (there water should fully cover the rice with some room to spare)
	6. Let the rice come to a solid boil (stirring occasionally to ensure rice doesn't stick together)
	7. Let the rice boil until the rice has softened up (crush some rice between your figers to judge). When its almost soft enough to eat take it off the heat
	8. Drain out the water from the rice
	9. Rinse rice with fresh cold water
	10. Drain out the water from the rice (make sure its really dry you want to avoid any left over water here)
	11. Rinse out the container used to boil the rice and ensure that it is pretty dry
	12. Place the rice in the container
	13. Add vegetable oil to the rice, you have to eye ball this but in general be liberal with the oil
	14. Add salt to the rice (you can taste the rice to see how much you need)
	15. Place a heat diffuser (i.e. [like this one\|http://www.amazon.com/gp/product/B000I1WO8C/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000I1WO8C&linkCode=as2&tag=sedodream-20]) on the stoves heating element. If you do not have a diffuser get a strudy coat hanger, fold it a couple times and place the pot on that. Do not attempt to continue by placing the pot directly on the stove.
	16. Cook the rice for 10 minutes on high
	17. Cook the rice for 20 minutes on medium
	18. Take the rice off and serve. While cooking the rice you should smell it every once in a while. You may smell a hit of burned rice towards the end, but if the smell gets too heavy take it off. If properly cooked at the bottom of the pan you will find a layer of hard-cripsy rice. This is typically the most soft after portion of the rice, so if its burnt you cooked it too long, and if its not cripsy you didn't cook it long enough.