Basmati rice, cultivated for centuries in the plains of the Indus and Ganges rivers, is one of the oldest and most refined in the world.
It's also one of the simplest and most universal recipes to adapt to the Jack Meal thermal bag: a short, stress-free cooking time, and a perfect result — soft and separate grains!
Essential ingredients
-
1 volume of white basmati rice
-
1 and a half volumes of water
-
1 capful of vegetable oil (or a tablespoon)
-
1 pinch of salt
Use your Jack Meal thermal bag to steam all your rice!
-
Measure and rinse :
Measure the rice with a bowl or a glass, depending on the desired quantity.
Rinse it once or twice with clean water to remove excess starch. -
Prepare for cooking :
Put the rinsed rice in a saucepan.
Add one and a half parts water to one part rice, a capful of vegetable oil and a pinch of salt . -
Active phase (on fire) :
Bring to a boil over high heat.
As soon as the water boils, stir to even out the temperature.
If the boiling continues in the center, turn off the heat . -
Passive phase (in the Jack Meal thermal bag) :
-
Open the Jack Meal thermal bag, place a cloth at the bottom.
-
Place the still-hot pan inside.
-
Place the insulating cap on the lid and close the bag securely.
-
Leave to rest for 20 to 30 minutes without opening: the rice will finish cooking naturally, at a gentle and constant heat.
-
At the time of service :
Remove the saucepan from the bag and fluff the rice with a fork .
The grains should be long, tender, and perfectly separated.
Jack Meal's tips
With the Jack Meal thermal bag, there's no water waste, no risk of overcooking or burning your rice. A simple, universal, and always successful solution.
