Steps
How to Cook Rice Two Ways. Perfectly cooked rice is a foundation of countless meals, and mastering two versatile methods—absorption and baked—opens the door to fragrant, fluffy results every time.
Ingredients - Kaffir Lime Rice
- 1
2 cups basmati rice
- 2
4 cups water
- 3
4 kaffir lime leaves
- 4
1 tsp salt (optional)
Ingredients - Baked Turmeric Pilaf
- 1
2 tbsp ghee
- 2
1 white onion, finely chopped
- 3
2 cloves garlic, minced
- 4
1 tsp ground turmeric
- 5
2 cups basmati rice, thoroughly washed
- 6
1 L chicken stock or bone broth
- 7
Salt and pepper, to taste
Method - Kaffir Lime Rice
- 1
Rinse the rice in a large bowl or under running water until the water runs clear. Drain thoroughly.
- 2
In a medium saucepan, combine the rice, water, and kaffir lime leaves. Bring to a boil over high heat.
- 3
Once boiling, stir briefly, cover with a tight-fitting lid, and reduce heat to low. Simmer for 12–15 minutes without lifting the lid.
- 4
Turn off the heat and let the rice sit, still covered, for 5–10 minutes. Remove the kaffir lime leaves, then fluff with a fork before serving.
- 5
Tip
Method - Baked Turmeric Pilaf
- 1
Set the oven to 180°C fan forced (200°C conventional).
- 2
In an ovenproof saucepan, melt the ghee over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and sauté for another minute.
- 3
Stir in the turmeric, then add the washed basmati rice. Mix well to coat each grain in ghee and spices.
- 4
Pour in the chicken stock or bone broth. Season with salt and pepper and stir to combine.
- 5
Cover with a tight-fitting lid and bake for 25 minutes, or until the rice is tender and the liquid is fully absorbed.
- 6
Remove from the oven and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
- 7
Tip
What you'll need
You will need:
Medium saucepan with lid (for stovetop method)
Ovenproof saucepan or baking dish with lid (for baked method)
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