@fadwahilili: Basmati Rice 2 cups basmati rice (I use sela for the best texture) washed and drained 2 tablespoons butter 2 tablespoons oil 1 chicken bouillon cube 4 cups hot water 1/2 tsp salt Some tips: 1. 🚿 Wash your rice extremely well, about 6-8 times until the water runs clear. This removes excess starch and prevents the rice from sticking together while cooking. This step is a non-negotiable 2. 🍚 Select the right type of rice. I always use sela because you simply cannot beat the texture. My favorite is @zebrarice in the yellow bag 3. Fat 🧈 + Salt 🧂 these two elements take rice from a bland to craveable. I always use butter in addition to oil, it gives the rice an amazing taste. The right amount of salt is critical. I find that one chicken bouillon cube which contains a lot of salt plus an extra half teaspoon is perfect for 2 cups of rice cooked in 4 cups of water 4. Get the water 💧 ratio right. For sela rice, a perfect measured 1:2 rice to water ratio is what I find works best. If you use regular basmati (non-sela) 1 cups rice to 1.75 cups water is better as it requires less water. 5. ⏰ Set a timer. After bringing it up to a boil, add the lid, reduce to lowest setting and simmer for exactly 20 minutes. Turn the flame off, and then allow the rice to rest for another 15 minutes before lifting the lid. This is critical to making sure your rice is not undercooked or worse, mushy.

Fadwa

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Tuesday 09 June 2026 11:33:34 GMT