Recipes for Basmati Rice

Ingredients

• 2 cups of Basmati rice
• 4 cups of water
• 2 tablespoons of vegetable oil
• 1 onion
• 2 carrots
• 1 bell pepper
• 2 cloves of garlic
• 1 tablespoon of soy sauce
• 1 teaspoon of curry powder
• Salt to taste
• Pepper to taste

Instructions

1. Rinse the Basmati rice under cold water until the water runs clear.
2. In a large pot, bring the water to a boil. Add the Basmati rice and cook according to the package instructions. Once cooked, spread the rice out on a flat surface to cool and dry.
3. Heat the vegetable oil in a large frying pan or wok over medium heat.
4. Add the onion, carrots, bell pepper, and garlic to the pan. Stir fry until the vegetables are tender.
5. Add the cooled Basmati rice, soy sauce, curry powder, salt, and pepper to the pan. Stir fry for another 5 minutes until the rice is heated through and the flavors are well combined.

Ingredients

• 2 cups slightly older Basmati rice
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 cup frozen peas
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. Add the diced carrot, bell pepper, and frozen peas. Cook for 5 minutes until the vegetables are slightly tender.
5. Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt. Stir well to coat the vegetables with the spices.
6. Add the Basmati rice and vegetable broth to the skillet. Stir to combine all the ingredients.
7. Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven.
8. Bake for 30 minutes or until the rice is cooked and the liquid is absorbed.
9. Remove from the oven and let it rest for 5 minutes before serving.
10. Serve the Basmati Rice Casserole hot and enjoy!

Ingredients

• 2 cups slightly older Basmati rice
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the minced garlic, cumin, turmeric, salt, and pepper. Cook for another minute.
4. Add the vegetable broth and bring to a boil.
5. Stir in the slightly older Basmati rice and reduce the heat to low.
6. Cover and simmer for 20 minutes or until the rice is cooked and tender.
7. Serve hot and enjoy!

Ingredients

• 2 cups cooked Basmati rice
• 1 cup mixed vegetables (carrots, bell peppers, corn, peas)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked Basmati rice, mixed vegetables, red onion, and cilantro.
2. In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper.
3. Pour the dressing over the rice mixture and toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled and enjoy!

Ingredients

• 1 cup slightly older Basmati rice
• 4 cups milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon cinnamon powder
• 1/4 cup raisins
• 1/4 cup chopped nuts (e.g., almonds, pistachios)

Instructions

1. In a medium-sized saucepan, rinse the Basmati rice under cold water until the water runs clear. Drain well.
2. In the same saucepan, combine the rinsed rice, milk, sugar, cardamom powder, and cinnamon powder.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
4. Reduce the heat to low and simmer the rice mixture, stirring occasionally, for about 30 minutes or until the rice is cooked and the mixture has thickened to a pudding-like consistency.
5. Remove the saucepan from the heat and stir in the raisins and chopped nuts.
6. Let the Basmati Rice Pudding cool slightly before serving. It can be enjoyed warm or chilled.