basmati rice (royal) 15lb

Rating:
Date: 2008-06-30
My favorite brand of basmati rice!
This is my all time favorite brand of Basmati Rice. The grains are long, flavorful, and not sticky. I've been buying this brand for almost four years now, and everyone I've made it for has loved it.

Here are my cooking instructions to make the perfect batch of basmati rice.

I put 1.5 tablespoons of real butter in the bottom of a large saucepan. Then I let it melt in the pan. Once it's melted I add 2 cups of Basmati rice and a 1/2 teaspoon of salt and cook over medium heat until lightly toasted. The grains should be white, but not brown.

I then add 3.5 cups of water, which instantly boils, and 3 chicken bullion cubes. I use a spatula to break up the chicken bullion cubes, then turn the heat down to medium low and cook until all the water is absorbed.

I normally make at least 2 batches a week, and it stays fresh in the refrigerator for 3 days. We use it to make fried rice, black beans over rice, as a side dish of plain rice, or topped with either chili and cheese or microwaveable stir fry vegetables.

Rating:
Date: 2008-05-20
Royal Basmati Rice, Food for Royalty
We keep a burlap bag of Basmati Rice (Royal) 20lb on hand. With the current fear of rice shortage, we suggest you get yourself a bag of this rice now.

Royal Basmati Rice brings eating rice to a new level. I first learned about it a few years ago in New Orleans at a combination Middle Eastern restaurant/grocery. The owner there had not heard someone from Mississipi talk before, and he kept following me around the store because he was fascinated with my accent. He asked me if I was from Scotland. He sold me my first bag of Royal Basmati. "This is what we use to feed our customers," he said. I had no idea that rice could taste that good.

Here is the way the Royal people recommend you cook it:
Cooking Instructions for Stovetop

1 cup of uncooked Royal Basmati Rice yields 3 cups cooked Rice.

Measure: 1 cup of rice, 1 ½ cups of water, 1 tablespoon of oil, butter or margarine, a pinch of salt.

1. Rinse measured rice 1 to 2 times or until water is clear to remove extra starch and drain.
2. Place the drained rice into the saucepan and add measured water, oil and salt.
3. Place saucepan (uncovered) over high heat and bring to boil, stir occasionally.
4. Let water reduce slightly below the rice level and the lower the heat to the minimum.
5. Place a tight lid on the saucepan and simmer for 15 to 20 minutes.


Herre is the way we cook it:
We don't wash it. We simply place 1 cup of Basmati rice and 2 cups water in a Calphalon Tri-Ply Stainless-Steel 8-Quart Stockpot with Glass Lid. We bring it to a boil and cook it at medium heat until the water is absorbed. That's all.

The rice is supposed to last two years if kept under 70 degrees. It can be refrigerated. We simply keep it on the shelf without a problem.

Cooked rice can be kept in the refrigerator for six days or frozen up to six months. To reheat just add 2 tablespoons of liquid, cover and heat for about 5 minutes on top of the stove or 1 minute on HIGH in the microwave. Fluff with a fork.

You can freeze Basmati rice before or after cooking. Store it in an airtight container to prevent frost from forming on it

Here is a dish using Basmati from Flavored with Love: Mary Lou's Family and Friends Can Cook:
SHRIMP CURRY
2 pounds medium raw shrimp, peeled and deveined (Country girls don't devein their shrimp.)
2 tablespoons peanut oil (or canola oil if peanuts are a problem)
3 large garlic cloves, minced
½ cup green onion, diced
½ cup pea pods, strings removed
4 cups assorted oriental vegetables, chopped into large pieces Juice of 1 lime
3 blocks Golden Curry Sauce Mix® (mild or for Louisiana tastes, medium hot)
2 tablespoons chicken broth
½ cup unsalted cashews
1 cup uncooked rice (Basmati is excellent with shrimp curry.)

Prepare the rice according to the package instructions. Heat the chicken broth in a small saucepan and stir in the curry blocks until they are dissolved. Heat oil in large non-stick stove top skillet, electric skillet, or wok. Add garlic and green onions and stir over medium heat 1 minute. Add pea pods, assorted vegetables, lime juice, curry blocks, and chicken broth and stir over medium heat 3 to 4 minutes, or until the vegetables are tender but still crisp. Add the shrimp and cook while stirring gently 2 to 3 minutes.

Serve over rice and topped with cashews. 4 servings

Here is a recipe using Basmati rice from The Collard Patch

CRAWFISH ETOUFFEE COLLARD ROLLS

Rice
Ingredient
½ cup uncooked rice (Basmati is excellent.)

Preparation
Cook the rice according to package instructions, but do not add salt. You should have about 1½ cups of cooked rice.

Sauce for Filling and Top of Rolls
Ingredients
1 can (15 ounces) tomato sauce
1 can 14½ ounces) diced tomatoes with basil, garlic, and oregano
1 tablespoon sugar
½ teaspoon rosemary
1½ teaspoons ground red pepper
1½ teaspoons black pepper
2 teaspoons Tony Chachere's® (sodium free)
3 tablespoons minced garlic
¼ cup red wine vinegar

Preparation
Mix all the above ingredients in a blender until the tomatoes are liquefied.
Pour the sauce into a saucepan and simmer it uncovered while you prepare the other ingredients.

Crawfish Filling
Ingredients
1 stick (¼ pound) unsalted butter
1 tablespoon olive oil
½ cup self-rising flour
1½ cups warm water
12 ounces peeled crawfish tails
1 package (12 ounces) Creole seasoning blend (onions, celery, green peppers, red peppers, and parsley)
1 cup sauce for filling and top of rolls

Preparation
Make a dark roux by browning the flour in the butter and oil.
Add the warm water and stir until the roux is smooth.
Add the crawfish and seasoning blend along with 1 cup of the sauce.
Simmer until the crawfish and vegetables are tender and enough liquid is reduced to a semi-firm consistency.
Adjust the seasoning to taste. You may want to add some more Tony Chachere's®.
Add the rice with minimal stirring.

Collard Leaves
Ingredients
2 bunches collards with medium large leaves
Pinch of baking soda

Preparation
Add the baking soda to a shallow pan or skillet of water. Separate the collard leaves from the bunches; wash them.
To tenderize the collard leaves place them into a pot of boiling water and blanch them for 1-2 minutes.
Cut off the stemmy spines for a couple of inches into the leaves. They should be tender but firm and intact.

The Rolls
Preheat the oven to 350°.
Spray a 13 X 9 X 2" cooking pan with non-stick cooking spay. Line the pan with a single layer of leaves that hang over about 3". If necessary, place some leaves in the bottom of the pan.
Place the top of a leaf facing you on a cutting board.
Dollop some mixture in a row across the top of the leaf and begin rolling away from you.
After a single roll, fold the sides of the leaves around ends of the mixture extending the folds to the far end of the leaf on each side.
Continue wrapping to the end of the leaf.
Place the rolls, seam sides down, in the pan on top of the leaves. Pour the remaining tomato sauce over the top. Be sure to drizzle the sauce over each leaf.
Fold the leaves over the top. If necessary, place some leaves in the center. Spray with cooking spray (or coat lightly with olive oil.)
Bake 40 minutes.

Equipment/Utensils
Pot to cook the rice * Blender * Saucepan * 2 skillets * Cutting board * 13 X 9 X 2 " * Cooking pan

About the Preceding Recipe:
When you serve the rolls, garnish them with some parsley. Serve them with some grilled French bread and some iced tea.

I hope you enjoy these recipes and find this review helpful.

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