“When you mold something following its own ways, you can reach, from a simple grain of life, something extraordinary.” Ariel Guerra
I don’t know about you , but I love rice…. Just to say its sweet name is equivalent to the first kiss that ends up being so much more.
For our healthy friends, Basmati rice is low glycemic index, so it’s healthy-eating friendly, for whatever fad you’re following.
In the past, there was only one reason I would avoid making rice — cooking it. Even though the package directions are already pretty simple, the process of waiting for the water to absorb and ending up with broken grains, overly sticky rice or having to monitor the process occasionally deterred me from my favorite meal — and yes, in my book, rice deserves meal status all on its own.
Then one day, Ariel Guerra showed me a way to make rice that sent my appreciation for this magical grain to a whole new level. I was so amazed at the simplicity and pleased with the result that I felt compelled to share the technique with all of you.
Lazy cookers like me, bang your pots together…..because this is the most paranormal way to make rice — EVER!
Mmmmm….I got carried away. But really, it’s pretty cool.
THE MOST PARANORMAL WAY TO MAKE BASMATI RICE — EVER
1 cup basmati rice
1 T coconut oil, ghee, butter or favorite cooking oil
1 pinch sea salt
- Use a water boiler to boil 2.5 cups water. If you don’t have a boiler, just boil the water on the stovetop.
- While the water boils, heat the coconut oil in a pot, turn the heat on medium high and add the basmati rice.
- Stir the basmati for about 1 or two minutes, until you start smelling the fragrant aroma of toasted rice.
- Don’t cook the grains too long, because the longer they cook, the less water they will be able to absorb,
which can mean slightly crunchier rice, instead of the perfect fluffy grains we’re after.
- Stir in the salt and turn off the stove.
- Add the boiling water into the pot, put the lid on, and wait five minutes.
When you come back, you’ll have the best perfectly cooked, fluffy rice you’ve ever hand. Guaranteed.
How did I not know about this before? I have no idea. But it has revolutionized my rice-eating-life.
I asked Ariel Guerra where he learned this way of bringing rice to a whole new level, and I was surprised by the answer. Back when he was living in Nepal with a group of Tantric yogis, they took turns cooking breakfast and lunch for the entire community, between 25 and 40 people. He told me that he was there “aspiring for something paranormal in the sense of self-realization — or even levitation — when in fact the ‘beyond normalness’ that the word implies came through the opportunity to learn to please and manage the appetites of a large group of dedicated spiritual nerds.”
For the love of Rice,
P.S. You can spice it up with anything you like or add almond milk, raisins and maple syrup for an amazing rice pudding. Options are endless when you know their essence….