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October 2009 
Cooking basmati the right way: moist but not sticky
Posted on Apr 27th, 2009
by 
Meenakshi
Meenakshi
After a recent transition period, when I felt Gaia was expanding, perhaps deepening silently, there's a stage of rumblings around Gaia, about what needs to change and what has changed.
Some of these rumblings are on Facebook where Gaians have made a space to chat about Gaia; some around groups here where members are calling out that something's wrong with Gaia as they're feeling lost in space or perhaps have cabin fever. I move around the outreaches and centers of Gaia and find it as always, vibrant in places, sleepy at others, so I think all one has to do when uncomfortable is move around a bit, reach out to a newcomer, read a friend's blog....or go for a walk and clear out the cobwebs from the mind!
In another place, group cultivators and moderators are discussing ideas and wondering if we are too heavy-handed or serious or doing something wrong because a newcomer mentioned that she had felt unwelcomed in some groups. This is a healthy exercise, as we can always improve. It also shows the earnestness with which Gaians take feedback.
But as we are going through that discussion, a story comes to mind.
A few months back, a friend invited me to tell her my secret of making rice that is fluffy, moist, but not sticky. That's how basmati rice is meant to look . I told her how I do it; and she requested that I go to her house to cook it for a party.
As I was washing the rice, she told me I was doing it wrong
Some of these rumblings are on Facebook where Gaians have made a space to chat about Gaia; some around groups here where members are calling out that something's wrong with Gaia as they're feeling lost in space or perhaps have cabin fever. I move around the outreaches and centers of Gaia and find it as always, vibrant in places, sleepy at others, so I think all one has to do when uncomfortable is move around a bit, reach out to a newcomer, read a friend's blog....or go for a walk and clear out the cobwebs from the mind!
In another place, group cultivators and moderators are discussing ideas and wondering if we are too heavy-handed or serious or doing something wrong because a newcomer mentioned that she had felt unwelcomed in some groups. This is a healthy exercise, as we can always improve. It also shows the earnestness with which Gaians take feedback.
But as we are going through that discussion, a story comes to mind.
A few months back, a friend invited me to tell her my secret of making rice that is fluffy, moist, but not sticky. That's how basmati rice is meant to look . I told her how I do it; and she requested that I go to her house to cook it for a party.
As I was washing the rice, she told me I was doing it wrong
I wash with plenty of water till the water runs clear
As I was choosing a vessel to cook in, she suggested I use another one.I use a large stainless steel vessel with copper bottom, so that the rice has plenty of space in which to expand, and gentle heat in which to fluff
As I was adding water, she told me the correct way to measure it. I use my great-grandmother's style of filling water a little above the first phalanx of the index finger!
When I placed it on the cooking range, she told me how to use the heat judiciouslyI use high heat at first, and very slow heat once the water has boiled
When it was made, she looked at me accusingly: You make it better at home.
=========Rice cooked.=======
=========Rice cooked.=======
Access: Public
Awesome blog. I enjoyed reading this…and reflecting and thinking and laughing……and savoring the divine smell and fulfilling taste of fluffy and moist basmati rice. Its my favorite rice and I can never get enough of it.
Meenakshi, I smile at your story of cooking rice *your way* at a friend's. I have just such a friend. He asked me to please tell him why his rice always burned at the bottom while mine, even if cooked in a similar pot, didn't. I told him what I did. He asked me to demonstrate at his place, in his pot, on his stove. I did. Against every objection of his, I did it exactly my way. No burning. Nice fluffy rice. On his own, the rice continued to burn… This says a lot about human nature.
There have always been rumblings and grumblings, and probably always will, about the way gaia does things, about the way anybody does anything. There are always people who feel unwelcome in any church, in any group they join, no matter how warm the welcome. It is not necessarily about us, about gaia. We can only do so much, the other person has to take some responsibility.
I myself have muttered about gaia on occasion, mainly about what I see as change for the sake of change, but I have had some concerns too about commercialism, too rooted in old energy ways of thinking, blah, blah, blah. I back off whenever I remember that my concerns are based on my particular perceptions of how things are, not necessarily on the way things really are. I cannot but see the world through my eyes.
I am learning to fit in to the whole that is gaia and still be myself—in fact, increasingly be myself as I'm discovering that self from day to day. Over a year and a half, zaadznowgaia has been a huge part of that discovery by allowing and even encouraging me to use this medium, these forums, and for self-discovery or whatever else. I use it as much or as little as I want. And I am finding that for me it all works amazingly well—as well, I expect, as I am willing for it to work.
People will always have issues, many may never see that the thing with which they find fault is an arrow pointing back at them, more so than at the entity they prefer to blame. My feeling is we shouldn't take it too much to heart, beyond looking at where we might improve, facilitate better, etc.
Hmm, not sure where I was going with this, beyond what I've let ramble out. Thanks for letting me ramble. :)
Ruth
I've really felt a great inner settling allowing all the different spaces to be. Gaia, Facebook, Wordpress, whatever's next. Gaia seems more precious to me than ever, a space in which to dream, to create, to love, to move deeper than other spaces seem to invite.
Gaia will evolve into whatever she evolves into. She can't ever be the same, she's changing, growing, shifting. If we get too attached to the way something was before we'll never discover the newness and beauty the way she is now.
As for making basamati rice, what a lovely analogy. Let's watch it cook just right with the proper amount of water, space and grain. Let's make it how we make it. Can we come over to your house for rice, Meenakshi?
Thanks Goddess2Day- so how do you cook basmati? And Kathy, really - you're welcome anytime. I like the way you have found a space in your life for different places. I think Gaia is a great way for quickly getting close to someone you didn't know a few days ago.
And Ruth - thank you so much for sharing yr thoughts. I found myself going - yes; me too; that's right and other agreeing noises. The one thing I've had to learn in my life is not to try to change instead of staying firm on what I have learned.On standing my ground even in 'small' aspects such as cooking rice. It takes charm to do that, without annoying someone, and I'll have to learn that, both on Gaia and off.,
Very fine. Thanks you very much. You have taught us all as to how to cook rice in the proper way. We use the rice cooker but add water in your method. I think, once in a while , these cookery lessons too will improve us more. At the same time as said 'Gaia' too will have to improve. It is mostly about the way of presentation. As I am now in Face book too. I see the differences as you have mentioned. Improvements are necessary. Important figures of Gaia are also in the Face book. Recently I joined the Twitter too. It too improving fast.
That is so funny, Meenakshi…I am enjoying the Cooking/Life analogies!
'Too many cooks spoil the pot'…and that goes for Life too…too many people telling you how to live your Life, how to do it Their way, when what you are already doing in Your Way is Perfect =)
Also really loved Rudyan's comment! How true! =)
Priceless!!!
:-)
Silke, thanks! Sanmugan, I agree that if we have time there's no harm in going to other places on the web; after all I came to Gaia when I was already active on yahoo groups. This is where I find a simple canvas to express myself. But I haven't completely neglected yahoogroups either.
Ariela, when I read your analogy of the pot; I remembered two things - one, I have been very malleable, very quick to change 'the pot' because I always knew that I was not that outer aspect. I had a strong sense of center. But the people who would ask me to change, would be then surprised at what that change meant for them!Something they didnt' anticipate. So at one level, like that rice - we don't have to be attached to the pot; but changing it will change the feel of the rice.
There is a certain significance to outer aspects that I am now learning to honor - paradoxically, it starts by my understanding what the person outside me is actually asking of me when they ask me to change. They're asking for their own vision to change; and I can facilitate that without turning around and round and making them dizzy!
Gee I thought I was going to come here and remark that I finally finally learned how to make onion naan with curried potatoes and cauliflower, but this blog post really has nothing to do with cooking! As others have said, Meenakshi, what a lovely analogy for everything we do at Gaia. Some say “you're doing it wrong!” however their own results leave something to be desired. Thanks for everything.
*shrugs*
Somehow a pineapple upside-down cake doesn't turn out the same when someone suggests we use lemons.
:-D
Jessica, somewhere in there I've described how to cook rice, I believe! But I'd love to have your recipe for gobhi-aloo and naan!
Ariela, what? You DON'T use lemons in p u-down cake? lol!!! Good reminder
Great blog.
I don't understand:
I use my great-grandmother's style of filling water a little above the first phalanx of the index finger!
What does this mean?
We eat rice a lot. Sticky rice, brown rice, red Bhutanese rice. Basmati rice is probably our staple. I don't wash it. I just put two cups of water with one cup of rice, bring to a boil, then turn to low and it always comes of great, light fluffy. Easiest rice to cook.
Next time I will try washing it etc. etc. to see any difference?
Wow- red Bhutanese rice? Haven't heard abt that!
Abt yr question, JW- I was describing how I measure if the rice has enough water. I usually don't measure with a cup. I learned this from my great grandmother. Fill water over the rice, and then dip your [well washed and scrubbed] index finger in the water till the tip is at the surface of the rice.The water should come just above the first line on our finger.
Sounds more complicated than it is- and don't ask me why, as it's not scientific at all; but it works every time!
Sometimes I do use a rice cooker and sometimes I do use cup measures.
My mom and grandmother calledthis “2 fingers of water”
(which is probably more like 2 fingers horizontally LOL)…same thing.
No one used measuring cups then LOL :-D
I get so enthused when I hear of these rules of 'thumb' that are also a part of world heritage.
For 2 people my wife taught me:
1/2 cup water to 1/4 cup rice for burritos.
1 cup water to 1/2 cup rice for “rice with dinner.”
Unless I was on FB, then I add too many applications and pictures of me drunk.
Very interesting Meenakshi, wonder if measuring with the finger method gives a 2:1 ratio of water to rice.
Okay, so we had basmati rice for dinner tonight and I washed it. It came out very nice fluffy and delicious. I commented to my family, “Does this rice taste better than usual or is it my imagination?” Perhaps a blind taste test?
Yancey, too funny. The apps on Facebook drive me nuts. One can filter information there but as yet I haven't figured out how to filter app data. The whole app thing just sort of filters me away from there.
Oh, Meenakshi. I use that magical invention called the rice cooker . One cup of water to one cup of rice…mmm…divine…
Amy :)
Amy, I do use the rice cooker too;but doesn't it say 2 cups water to 1 cup rice? Or does it depend on the kind of rice? AND one thing I forgot to mention is, that for both rice and dal [pulses, lentils], we soak before cooking for 1/2 hour.
Yancey, I have that 'I don't want applications to take all my profile info' kind of reaction to FB; but where rice is concerned, interesting info!
Oh my……….two cups to 1 cup of rice? I'm sure my cooker instructed me to do one for one. And only last week I cooked brown rice the very same way……..but I guess it depends on how we like our rice…….I like mine firm….and one cup rice to one cup water is just perfect :) For Dhal, I just throw everything into the pot…with some water….and I usually add water at the end if its too thick……(I don't exaggerate when I tell you I dislike cooking, so the faster I can get out of the kitchen, the better…)…and if the peas refused to melt after say about 1/2 hour, I just stick a hand held blender into it and that takes care of all the grains. he hee…. but thanks for that….I think its a great idea to soak the peas ahead of time….
Following this blog it's too funny!!
“Do it this way”.. “No, that way is better… I heard”..
Isn't that exactly what Meenakshi said in the first place….
We always have so many opinions.. sometimes to grow with them.. sometimes out of them.. hopefully not stuck to them.. but all together: WE COOK THE RICE!!!
BIG SMILES!!
I was thinking about what you said abt making dal, Amy, as I was cooking some yesterday. As Silke, says, so many right ways of doing something…and I realized also that rice is such a staple in most of the world, that I inadvertently hooked on to a VIPG and name-dropped like crazy to get this blog read!
And me, I don't think I can ever cook Basmati rice without coming back here…lol. Ah… your blog is a like a beautiful flower, Meenakshi…it permeates the air with sweet wisdom…who can resist coming to receive some……and in gratitude try to leave tips as well…(too-many-cooks-spoil-the pot-kind of tip in my case. lol) Anyway, love to you all……shine on…
Amy :-)