Tarom, basmati or aromatic: rinse, soak, steam
Long-grain rice cooks better when it's rinsed and soaked. Here is the chelow method, and the simpler kateh.
Long-grain rices such as tarom and basmati are prized for grains that stay separate after cooking. Two habits help: rinsing and soaking.
Rinse the rice in several changes of cool water, rubbing it gently, until the water runs almost clear. This washes off the loose surface starch that makes grains stick.
Soak the rinsed rice in lightly salted water for one to a few hours. Soaked grains cook more evenly and lengthen rather than break. Times vary with the variety and the age of the rice, so follow the pack or your own experience.
For chelow, parboil the rice in plenty of salted water until the grains are soft outside but still firm inside, drain, then steam it slowly in a covered pot with a little oil or butter — the crust at the bottom becomes tahdig. For kateh, cook the rice in a measured amount of water until it's absorbed, then steam it on low heat.
Wrap the lid in a clean cloth while the rice steams to catch the condensation, and let the rice rest for a few minutes before serving.
This note is general and educational; for exact LUXSPRING product specifications, contact the sales team.
