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Rice

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Rice is a staple food in India and throughout Asia. There are several hundred varieties in total, such as Jasmine, Sona Masoori, Kolam, Ambe Mohar, Sella, Basmati, etc. Basmati (bas = fragrance, mati = full) is considered one of the best and therefore also one of the most expensive. It is a long-grain and intensely aromatic rice variety and is often used for special occasions. In India, just as in other East Asian countries, rice is still traditionally grown by hand. This means very hard physical labor for the farmers from planting to harvest. 

Rice is mostly served as a filling side dish. In some dishes, however, it is also the main focus, as in the world-famous Biryani or the humble Khichdi (a dish made from rice and lentils). Thanks to my Bengali father and my South Indian mother, my love for rice was instilled in me from the cradle. It is simply a delight when you open a pot of freshly cooked rice and the fragrant steam reveals the loose, long grains. As a child, and sometimes even now, I eat rice simply with ghee and salt, my absolute comfort food.

Basically, there are three methods for cooking rice:

• The absorption method – just enough water for cooking.
• The pasta method – cook with five times the amount of water, then drain after cooking and, if necessary, briefly rinse.
• The quick and modern method – cooking with a rice cooker.

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In my family, the absorption method is preferred because we don't have to drain the rice and all the good rice aromas don't disappear down the sink.

Here are a few tips for always getting perfect rice:

• A handful per person is enough. One cup of rice is about four handfuls.
• Each portion of rice needs one and a half times the amount of water.
• Washing and soaking removes the starch that makes the grains stick together and shortens the cooking time. It's best to soak rice in cold water for 30 minutes, but if you're in a hurry, 10 minutes is enough.
• Do not open the pot while cooking, otherwise the steam in which the rice cooks will escape. Therefore, a glass lid is recommended.  
• Let the rice rest for about 10 minutes after cooking.

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