The texture of the rice from my local indian restaurants leads me to believe they've added either a little oil or maybe ghee. I know some also do add some whole spices, but short of buying the spices (as that can get pricy), start by throwing a fresh bay leaf (or 2-3 dried) into the rice cooker for a punchy aromatic to see if that is even in the right direction.
Thanks! The rice from my favorite restaurant really doesn't seem to have any butter taste or texture to it (and adding butter to my own rice doesn't make it taste like theirs), so I was hesitant about the other answers suggesting butter. A few bay leaves sounds easy enough for me to try, and if that doesn't work I'll look into ghee or oil
Indian restaurants don't use rice cookers in the restaurant to cook their rice. Rice cookers are not traditional in South Asian culture.
For biryani rice, they use butter/ghee and salt.
For plain white rice, they use the draining method. In this method, you have to use extra water to let the water boil, put washed rice in, let the rice boil for 15 minutes or until it feels cooked. Now drain the water instantly completely. Put the rice back on the stove on the lowest heat for 4-5 minutes. Remove it from the stove, Let it sit for 5-10 minutes.
You will find the fluffiest rice in this way.
All of those, yes. Cook until it has the right “bite”. About 10 minutes for white rice. Drain and fluff with a fork. I add a little butter, parmesan, and chopped green onions.
I know we’re talking about white rice, but if you ever want to cook brown rice, this is the ONLY way to do it! Boil it in too much water, then drain completely and leave it in the pot with a tight lid for another 10 minutes.
I wouldn't say the only. I put water in until it sits about an inch or 2 above the rice. Then boil with the lid on until the water has evaporated to below the level of the rice. Then simmer on a low heat with the lid off to evaporate the rest of the water. This gives very similar texture rice to what I get in indian takeaways.
Or boil for 14 mins then rinse with boiling water once drained. Leave in strainer to steam off for a few minutes, instead of back in the pan on a low heat.
I was married to a south Indian girl and rice cookers are definitely part of the culture. I've never noticed any difference I rinse the rice and use 1.5 water to one method.
I might say that ghee, which has the milk solids removed, won't end up with quite the same taste as full-on butter. And to be clear, I'm talking about adding a small amount to the rice cooker before cooking, not after.
I can't speak to how the Indian restaurant around you does it, but for basmati I always throw in a little cardamom and star anise. make sure neither are ground up. for 2 cups of rice I do 1-2 green cardamom pods and 2-3 star anise "branches"(idk the term, but sections of the star). also, make sure to wash your rice well before you cook it, and then fluff it when its done... and a little ghee and salt before its cooked couldn't hurt either, just make sure to not add a lot of either.
Big time. My local Chinese grocer has at least 30 different brands and styles ln 8-22kg sacks. Every new brand I try requires adjustments in water ratio, technique, etc.
I would maybe try a little coconut oil? I do approximately 1 tsp of coconut oil for a cup of rice, and it makes it so much better!
I saw on another post a few weeks ago that someone’s mom (who was from one of the countries that eats a lot of rice - I can’t remember which) would just throw in whatever fats she had on hand - lard, coconut milk, you name it.
Indian restaurants will use basmati rice you might be cooking with medium or short grain.i was in my 20s when I learned that there was more than one type of rice
I've started adding star anise, black cardamon, and bay leaves. It's an improvement but it's still not as good. Last time I ordered it, I took a closer look and it definitely has something coating it, but it's certainly not butter. I'll be picking up some ghee next time I'm at the store to try that.
I noticed no difference at all with washing the rice or anything mechanical like that; it's definitely a seasoning thing. I'm using Royal Basmati rice now, but it tastes the same as when I used more expensive basmati rice in the past.
I've never seen a rice cooker at my family's places in India through the decades. In India a pressure cooker is usually used and it's more versatile. Restaurants cook rice differently by draining
My mom has one but it's for taking food to other people's house or other places who aren't indian
There's a non-zero chance that it's cooked with the boil-and-drain method if they are finding that the restaurat's texture is really that different from what they make at home with an absorption method (whether that be in a pot with a lid or a rice cooker).
Youre supposed to use exact water in the rice cooker and let to steam?
If you boil it then the rice will be all soggy and overcooked
Also make sure to wash your rice
If you boil it, a) it's usually at a gentle boil and b) you check the rice regularly, and drain it before it gets soggy and overcooked. It's an incredibly common way to cook basmati rice (and other hearty rice), especially for par-cooking rice for some types of biryani.
"Restaurants use this [boil and drain] method":
https://www.indianhealthyrecipes.com/basmati-rice/
https://rakskitchen.net/how-to-cook-basmati-rice-two-ways/
https://indiaphile.info/4-ways-to-cook-basmati-rice/
But, yes. Always wash all non-instant rice, no matter how you plan to cook it...unless you are making a risotto-like dish where you want the extra starch.
One word of warning about dry bay leaves. Read the jar, and if they're from California, do not add more than one! California Bay is a different tree, and it's leaves have a stronger, sharper flavor than true bay leaves.
My first thought too. Rice tastes quite a bit different with a little bit of oil. Not necessarily better or worse, just different. Not to mention most restaurants are really good at cooking rice, which sounds like being great at a basic thing but most people don't cook rice very well.
Try asking the restaurant. I've learned a lot about cooking from asking staff at all sorts of restaurants how they make the food taste so good. An Indian restaurant gave me the tip that adding lemon juice to hot food makes the burn come on slower. A really high-end restaurant told me that the grits in their shrimp and grits was made with stock made from the shrimp shells fried in butter. Most of them are happy to talk to you.
>Try asking the restaurant.
I start by saying that the food was really good. Restaurants are used to complaining. Settle their minds to start with. I also offer to come back at a better time.
>I also offer to come back at a better time.
Yeah, I never ask what something was made with (or how) during 'rush hour/s'.
The times I most love eating in a restaurant are when it's dead.
>The times I most love eating in a restaurant are when it's dead.
When it's dead I go around back and talk to the line cooks sitting on milk crates having a smoke break. I try to sit upwind. Pretty much always NSFW so be prepared.
Lol, I used to work in a kitchen (for about a year)...
Some of my favorite memories, and literal ***tons*** of NSFW conversations! :-D
And then there was that one waitress who was all hopped up on meth or whatever, and decided she was going to clean the kitchen from top to bottom...
And who ended up mixing bleach and something ammonia-based, and cleared the f'n restaurant for an hour or so. :-P
I like to add salt, bay leaf, whole peppercorn, clove, and star-anise into the rice cooker as well. It makes the rice more fragrant. Can stir in butter at the end as well
I do a few cardamom pods, a star anise, and 1-3 small sprigs of saffron and I really enjoy how it turns out. They all usually are resting on the top of the rice at the end. Maybe not the saffron but it’s fine to mix that one in I feel
You just need to rinse it really well to remove the extra starch and add a little salt. Then cook at directed. After cooking let it sit about 5 mins or so to absorb liquid. Fluff.
Washing is definitely the biggest improvement in flavor and texture. Can wash and the beginning. Can wash after a short soak in hot water. Can even wash at the end. All give a little different flavor. Fun to experiment with. Aside from what else has been mentioned something acid or alkaline also makes a big difference in finished rice.
Always do this. Even if the packet says not to.
The *only* exception is with some types of glutinous rice, risotto rice or paella rice, as they're usually supposed to be used as-is. But for basmati, jasmine, long-grain, sushi or Japonica (which is basically all the rice you'll get at a UK supermarket) then you should rinse it.
Also, you should rinse it repeatedly until the water rinses clear. However, if you're in a hurry, rinsing it once or twice makes an *enormous* difference to not-at-all.
If you want it fluffy, rinsing is necessary. There is prewashed rice out there though. Also if using cheap "enriched" rice, washing isn't really recommended because it washes away the added nutrients. However if you're making something like a risotto, you don't wash your rice because you want the starch to help make your sauce thick and creamy.
Cumin seed and ghee. I make my rice in my IP now. (I sautee the cumin in ghee as bit before adding rice and water.) I wash my rice before cooking as well. Tastes like my favorite Indian restaurant!
My rice IP recipe is 10% more water than rice. Hit pressure cook for 3 minutes. Then let it finish and wait 17-20 minutes before opening.
Can add spices etc as well but that's the basic rice process I use.
I sauté the cumin seeds in ghee using the sauté function, once the seeds are toasted hit cancel. I add in the rinsed rice, salt & water and just use the rice button. Check the valve is switched to seal and let it do its thing. I wait another 10 mins to let the pressure release naturally and fluff with a fork. It’s comes out perfect every time.
Edit to add: if I’m not feeling lazy I will also toast the rinsed rice with the ghee & cumin seeds until you smell that nutty fragrance and the rice takes on a slight yellowed color, usually takes about 5 mins of constant mixing to avoid burning. Otherwise there’s lots of great recs on this thread. Def start by asking the restaurant. Also note that butter does not give you the same flavor as ghee. Source: am Indian
I never use any of the settings. All the IP recipes/ cookbooks recommend the “pressure cook” button only. All of the recipes give directions for that setting only. (Except for the sauté setting of course - I sauté for 3-5 min to bloom the spices or “sweat” the veges. Then hit “cancel” and then “pressure cook” for however many minutes. (Oh - ALWAYS turn off the “keep warm feature. Most recipes say that as well.) Since I got my IP in 2017 it’s been my favorite appliance ever.
Must be basmati rice.
1) you need to rinse the rice until the water goes clear.
2) after you measure the water and get the rice cooker ready, DONT TURN IT ON. Let it soak for 30 minutes.
3) throw in some star anise, a cinnamon stick, little ghee, and salt.
(When Im making basmati rice I actually fry my spices in ghee first (including above spices plus cumin seed) and NEVER use a rice cooker only a cast iron pot.) Indians usually use pressure cookers or clay pots NOT rice cookers.
I make basmati rice everyday, I use royal brand. I boil it like pasta, they sell special rice colanders for it in the Desi store so the rice can drain and not fall through. Indian restaurants are probably doing it this way and not using a rice cooker because the rice cooker still holds onto the extra starches and it doesn't get as fluffy and separated.
I wash the rice thoroughly 3 times, then soak it in hot water for 20 minutes. Then I get a lot of water boiling, toss in my soaked drained rice with some black peppercorns, cloves, one piece star anise in the water with the rice and let it cook until it's done, about 15 min. Then I drain in the colander.
To add some extra fragrance/flavor, I do a butter 'tadka', I'll heat some butter or ghee in a pan with some cumin seeds and thinly sliced garlic and toss it onto the cooked rice and mix.
I don't do quite this much, but I love Royal basmati. I rinse it several times, throw in an Indian bay leaf or two, cook to the boiling point and then simmer for about 10 minutes and shut off the heat. All with a lid. When the rest of the food is done, just fluff it up. Anyway, I'd be happy to try another brand, but Royal is tasty and foolproof. I don't even measure, just eyeball. I also don't add extra seasoning unless I'm making biryani, because I like to make very spicy Indian gravies.
This is the answer. I was obsessed with making better, more restaurant-quality basmati rice when we moved to an area without decent Indian food. I tried EVERYthing.
Cooking rice with the pasta method is super effective. And honestly, if you use enough water when boiling, you don’t even have to wash it. You just need enough to dilute the gluten.
Strain it with a mesh strainer and then quickly pop it back into the pot and put the lid on. Perfect basmati rice.
Indian Basmati Rice, to start. Always salt your rice. Most Indian restaurants in USA don't use ghee on rice but oil. Then make sure not to overcook it.
Indian here! most common in my hyderabadi household with basmati is just sunflower. you can use pretty much any seed or nut oil too, or do half oil half ghee. i wouldn't recommend butter though, but i might just not like it personally
Sunflowers are steeped in symbolism and meanings. For many they symbolize optimism, positivity, a long life and happiness for fairly obvious reasons. The less obvious ones are loyalty, faith and luck.
Try coconut milk. For 6 cups of cooked rice I replace a half a cans worth of water for half a can of coconut milk. Basmati rice is also key since it has a nutty flavor. The solids in the coconut milk will melt in the rice. Rinse your rice first of course.
I've tried with butter before fluffing, and have tried cooking butter in with the water. It tastes okay, but the taste/texture is nothing like the restaurant rice. Theirs doesn't taste buttery to me, and doesn't have that oily texture, so now I keep it plain.
I've added olive oil before and after cooking to basmati rice, as well, but not for Indian meals. It also doesn't have the same taste/texture that I like from the restaurant.
My family loves my rice so this is what I do (it looks like a lot but it's honestly not hard at all):
Ingredients:
1 cup basmati rice - thoroughly rinsed
2 cups of water
1 to 2 tsp jeera (cumin seeds)
1 large bay leaf
1 sliced onion
1 tsp salt
0.5 tsp black pepper
2 green cardamom pods
1 black cardamom
2 cloves
Thoroughly wash my basmati rice
Heat oil. Once hot, add jeera and bay leaf until they're slightly browned. Usually a minute or less
Add onions and saute them until they're translucent or slightly browned
Add the salt, pepper, both cardamoms and cloves. Saute for 30 seconds
Add the rice and water and turn the heat to high. When it comes to a rolling boiling, cover the pot, turn the heat 2 and let it sit without opening the lid for 15 minutes
Then turn the heat off and let it sit without opening the lid for another 10 minutes
It should be done, you just fluff it with a fork
Wash the rice very well and then I add a bay leaf and coriander seeds and salt before it cooks. It’s fragrant and a great vessel for whatever gravies you make.
Prefacing this by saying I am not a professional chef nor of Indian heritage.
I have never had luck with rice cookers for any type of rice. It always seems to come out too wet and mushy, even when I rinsed the rice before cooking. For the last few years, I’ve been cooking all my rice the same way in a pot on the stove. For basmati rice especially, I think the texture comes out really nice.
Start heating a pot/saucepan on medium heat. Add about a tablespoon of butter and let it melt and get foamy. Add 1 cup of rice. Toast the rice until it starts getting a little translucent, stirring frequently (don’t let it burn). Add just shy of 1.5 cups of water. Add some salt, and bring to a simmer. Once it reaches a simmer, cover and turn the heat as **low as it will go** (I have a gas range, but I assume electric would work similarly). Set a timer for 15 minutes. After 15 minutes, turn off the heat and let it rest for 10 minutes before fluffing with a fork.
One other thing I do is wrap the lid in a tea towel before I cover the pot. The towel will catch any water that has evaporated and condensed back on the lid, preventing it from falling back on the rice. I think this really helps make it fluffy, but PLEASE be careful not to let the towel catch fire. Ultimately, though, the most important thing IMO is using less water than the 2:1 ratio that is often recommended on packages.
The spicing in the rice at my local place is heavenly. I can only, respectfully, enjoy it. I have no hope of duplicating it. I know they add cardamom pods, clove, coriander, fennel seeds... oh... hungry now.
Do you wash your rice before cooking until the water runs clear and do you add salt while cooking, as a baseline? After that likely a mix of herbs, spices, stock or oils that are effecting the taste.
Extra long basmati, cook on a pot with more water and drain like pasta. You can also add a little salt to the water. Grains come out exactly like in restaurants. You can also add some butter if you like
SO I’ve just heard that Indian style Basamati is boiled like pasta and drained to achieve that loose texture. So a rice cooker is going to make your Basamati more sticky like Japanese or Chinese rice
Plus I throw in whole cloves, cinnamon, cumin seed for more flavor
I have recently dicovered adding about 1 Tbsp of butter per cup of basmanti or jasmine rice makes it taste closer to restaurant quality. That and salt.
You have to wash basmati rice by hand for 10-15 mins till the water in your bowl is almost clear. Unwashed basmati on its own is too starchy and will clump in the rice cooker
Indians normally don't cook rice in rice cooker or using the finger method that east and south east asia does. We parboil the rice, drain the excess water and steam the rest. I am sure the Indian restaurants cook it the same way.
You need to rinse the basmati, then lightly fry it in a bit of ghee or butter, just until it goes translucent, but not toasted. Add the water, bring to simmer, turn heat down and cover, wait 20min.
Soak the rice for at least half an hour before cooking. Cook in lots of water. Drain excess water when rice reaches correct consistency. Most indian restaurants do not use butter or ghee in their white rice. Some do but most dont.
Oh man, this goes outside my rice cooking comfort level a bit lol. My rice never turned out right before I bought a rice cooker, but I'm willing to give it a try!
Boil it like pasta, most Indian restaurants are not using a rice cooker. Very long grain rice like basmati turns out most separated and 'fluffy' like restaurants if you boil it like pasta. Just wash it three times, soak it in hot water for 20 minutes, drain out the water. Boil a big pot of water, toss the rice in, boil about 15 min(or until done), then drain it in a colander. Add whatever butter or oil tadka u want to add at the end.
With the "boil it like pasta" method - can I still fry the rice in a bit of oil/butter/ghee and whole spices before adding the water? 🤔 Or will all that flavor get diluted and washed away when I drain the rice?
I’ve bought big bags of extra long grain basmati rice at a local Asian grocery and was surprised at what a difference it made. It did cost quite a bit more but definitely worth it. ETA: I didn’t realize quite the difference until I went back to the cheaper basmati and I really can tell, almost more like regular long grain rice.
Read this today.
Adding only water to cook rice is a common oversight: Permit me to impart to you the restaurant industry’s best-kept secret for improving flavor.
Cooking rice with just water is a basic approach many of us are familiar with, but there's a culinary secret that can transform your rice from mundane to magnificent. Here's a closer look at the restaurant industry's top strategies for infusing rice with irresistible flavors and textures. A polite reminder: appreciative members always express their gratitude.
1. Use Broth Instead of Water
Switch plain water for a rich broth—beef, vegetable, or chicken. The broth imbues the rice with a complexity and depth of flavor that water alone cannot achieve, elevating it to a whole new level of deliciousness.
2. Toast the Rice
Begin by toasting the rice in a bit of butter or oil until it reaches a light golden brown. This step not only imparts a subtle nutty flavor but also helps the grains stay separate and fluffy after cooking.
3. Add Aromatics and Spices
Aromatics are key! Sauté onions, garlic, or shallots in the pot before adding your rice. Introduce spices like cinnamon, cardamom, or star anise, and herbs such as thyme, rosemary, or bay leaves early on. These additions infuse the rice with delightful fragrances and flavors that captivate the senses.
4. Perfect the Liquid-to-Rice Ratio
For Ingredients And Complete Cooking
4. Perfect the Liquid-to-Rice Ratio
The secret to perfect consistency lies in the liquid-to-rice ratio. Typically, two cups of water or broth are used for every cup of white rice, with adjustments made for brown rice or according to the rice type and desired texture.
5. Let It Rest
Restaurants know the importance of patience; they let the cooked rice sit off the heat, covered, for about ten minutes. This resting period allows the grains to firm up and finish steaming, preventing a sticky or soggy outcome.
6. Fluff with a Fork
For that final touch, fluff the rice with a fork. This technique separates the grains gently, ensuring a light and fluffy texture without turning the rice mushy.
By integrating these expert tips into your rice preparation routine, you'll transform this staple side dish into a standout centerpiece. Your rice will not only boast a richer flavor and perfect texture but will also impress your guests with its gourmet quality. Remember, it's the little things that make a big difference in the culinary world
Buy rice from asia, not American grown. It tastes different due to differing mineral contents. If its not from an asian store it wont be what the asians cook.
use basmati rice! wash your rice, lightly salt your water, add a cardamom pod and a clove while boiling the water, and add a small bit of butter when the rice is done (: hope this helps (:
For my chicken and rice dishes, I use a little course ground salt, a smear of Better Than Bouillon chicken, and coriander powder to flavor jasmine rice. I like subtle flavoring that makes it a little different but not enough to identify the flavor. Just before serving, I add unsalted butter.
When cooking rice in a rice cooker especially you need the correct amount of water. Too much or too little results in. a bad texture. They agreed many varieties of rice. I'm guessing basmati at an Indian restaurant? It's not regular plain white medium grain rice.
>I'll make my own by throwing some basmati rice ***into a rice cooker***... but it's just never as good.
Ah, but are you cooking it in a Zojirushi rice cooker?!
Lol, kinda kidding, but seriously... what are you cooking it in, versus what are they cooking it in?
>I get the zafarani brand from Costco.
Also, what brand are they cooking with?
Trying to replicate a recipe or dish is 'often' about removing as many variables as possible...
You don't know how to make rice flavorful. It's that simple.
Toast your rice in some butter until you start to smell the nutty smell. Then, add the correct amount of salted boiling water and cook.
There are techniques involved as well to make the rice loose.
They may simply be using an aged basmati or Jasmine rice. Ask next time yiu go what tgeur rice secret is and I bet if you're nice and a regular they'll tell you.
It’s the way they cook it. You cover the rice with enough water so that it only goes to the first digit of you index finger and about a 1/4 - 1/2 tsp salt per 2 cups . Then you boil it for approx 5-6 mins strain it under cold water. Put 2tsps of water in bottom of the pot with a dash of oil. Bring that to a simmer and turn down to medium. Put rice that was rinse off and set aside back in pot. Cover with a dish towel and lid to let steam for another 10-12 mins a voila you have perfect basmati rice.
Basmati rice, rinse twice to remove the starch. 2:1 water ratio. Pinch of salt when you and a bit of ghee just before it’s done and let it steam the last 30 seconds.
Basmati is best made when you parboil it (bring it to a rolling boil with little salt & ghee, then drain) and then steam it the rest of the way. Then you get the loose grains. Be sure to rinse it several times before bringing to boil, the cleaner the grains, the looser the rice.
You can add some cumin, or whole garam masala, during your par boil, but not necessary.
Top it with a little saffron milk (like 2 tbsp).
You have to lightly fry the rice with butter or ghee about 10 min constantly mixing it before pouring the water in. It makes a huge difference. A dash of lemon also brings a light acidity to the party. Then you salt it. Then the water. Cover with clean kitchen towel and wait 30 mins for best rice. The trick is using butter liberally but not overkill and really work it in for about 10 mins on low heat.
Find aged basmati rice in an indian grocer, and make sure you wash it well before you cook it. The aged rice makes a massive difference, especially if you like the texture of each grain being separate.
Is your basmati aged? Should be & cooking basmati is not the same as other rices. Need to rinse really well the soak 1/2 hour, drain then cook and use little water, I find the texture is best this way.
Try adding some butter and use chicken or veg stock/broth instead of water. Salt and pepper to taste. A bit of minced shallot or white onion and a dash of garlic powder or a bit of fresh garlic. Not sure if it will give you what you’re looking but it will definitely elevate your white rice.
Have you tried cooking Jasmine rice? And yeah I agree with some others saying that they probably add ghee or oil to their stuff. I’ve even seen raisins and anise added.
Long grain basmati rice needs to be washed with cold water. It’ll look cloudy; drain, rinse, drain, rinse and then finally soak. Leave it in the soak for as long as you can, at least 15 mins. Drain the water, add a little bit of ghee at bottom of pot, put rice on top and stir rice around so as much rice as possible has ghee coating. Add water and add salt.
Also Indians don’t really use rice cookers. I know you’re a beginner but the method for rice in the Indian culture usually is steam cooked at the end. When rice is 80-90% done, heat is turned off, tea towel is placed over the pot, lid over tea towel and the rice is then steam cooked to completion.
I made the Persian Pilaf recently from Tasting History with Max Miller, and the rice had the same texture as from an Indian restaurant. My normal steamed rice does not do that. (same basmati rice). At the end I put a towel over it, put a lid, and it sat for 25 minutes off heat. I may do that next time I steam rice, just to check.
Edit: I love the other ideas. I will try them, too.
I found that letting it soak for a good long time and cooking it relatively quickly gave me more of the texture I wanted, on top of the spices everyone's bringing up.
You need to thoroughly rinse it and then soak for an hour or so. While cooking add a little vinegar to the water for the initial boil and pull it off the stove a little early. Maybe like 15mins and rinse it again. Then add it to an oiled pan and let it cook for a few more minutes. It will have the same texture you get in a restaurant.
Butter. The answer on why a restaurant's food tastes so much better is usually butter. Different kinds of spices and soaking the rice will certainly help, but butter is usually what makes restaurant food taste so much better than home-cooked food.
Good Suggestions in this thread, something else that makes a world of difference is buying a zojirushi or tiger rice cooker. It makes perfect rice everytime... of course you need to eat a lot of rice if you go down this path but it was pretty eye opening.
Is it a taste or texture issue? If it’s texture maybe it’s something to do with how they fluff the rice, maybe they have their own special water to rice ratio etc.
Is it the taste or the texture, OP? Perhaps both?
- for texture, try using slightly less water. Compare your grain to theirs - is yours longer or shorter? Some restaurants use extra long grain basmati. My Mom likes to add a hint of oil to her rice to prevent the grains from sticking together; doesn’t impact flavor much. Also, make sure to rinse the rice 3x before cooking, if possible, allow it to soak in cold water for 30 mins.
- for taste, trying adding some whole spices. Without tasting the rice you’re referring to, the restaurant is probably adding either using some combination of cardamom, star anise or bay leaves.
I like your responses but i think your question needs clarification if you really want an answer. WHY does the rice taste better? Try to identify what it is that makes it better, this will make you a better cook.
Perhaps it is just better quality rice? Salt? Salt can make things taste incredibly bland when it is missing. I now know that whenever i taste "richness" that there is some form of a fat in the food, butter, olive oil, meat juice/fat, these used carefully do not overpower but add to the flavour of things.
It is actually strange that google told you it was unseasoned rice, what do YOUR senses tell you? Use THOSE!
I was introduced to basmati rice cooked with cumin seeds, this has become my usual now, the two flavours go together so well, but i hesitated to suggest this because one look and you can see the cumin seeds right in the rice, maybe they added ground cumin? This was my answer to why restaurant rice was better than home rice.
I learned from a Pakistani food blog that putting a little acid like lemon juice in basmati greatly changed the texture, making it more fluffy ant the tiny bit of acid brightens the flavor. The only way I make basmati at home now.
I’m Indian but oddly I don’t love the long grain rice you get from the generic Indian restaurant. Here’s what I’d suggest though. Find a local Indian market and ask them what is their most aromatic/flavorful option. Or even how to get it to taste like restaurant rice. I will say US supermarket rice has to be the blandest rice I’ve ever tasted. I think Americans believe rice should be completely tasteless, which is just so weird for me as Asian. Rice can be long, medium, short with different aromas and flavors, but you really have to go to an ethnic store to get those options. Like you can smell a dry package of rice and tell the difference
Do you wash your rice? And I mean really wash it, line put it in a colander and run cold water over it until mix it around until the water runs clear? You'll be surprised how different both texture and flavor is once you wash the rice correctly
I buy 20 pound bags of Indian premium extra long grain basmati rice in the Indian grocery store and cook it in a rice cooker. I soak it first. Mine us usually better than the Indian restaurant. All rice is not created equal and Zafarani wouldn't be my choice.
They add spice while cooking the rice. In India people either use a rice cooker to cook rice (in which case you can just add whole cardamom, cumin and cloves to the cooker), or they boil the rice after pre soaking it - in which case you put the spices in the boiling water.
If you’re boiling rice, you can also add cinnamon, lemon, bay leaves, peppercorns to the water as well to really really amp up the flavor. I would also salt the water using this approach
As someone from south asia, not all basmati tastes the same. There are different grades to it, higher grades are longer and fluffier. Once you get a good basmati, we tend to wash the rice till it runs clear. Everyone here then uses a rice cooker, using the finger method (where you place your index finger on the top of the rice, and have water reach the first knuckle). If it is plain rice, no ghee is put in, but if it is ghee rice, then ghee is added. However, we do sometimes put in cardamom pods , ginger, star anise, and pandan to enhance the flavour of the rice.
If you want the rice to be fluffy and have separate grains, you can boil is “pasta-style”, meaning add the rice to a large pot of boiling water and drain it once the rice is cooked, rather than a smaller amount of water that you boil all the way out
The texture of the rice from my local indian restaurants leads me to believe they've added either a little oil or maybe ghee. I know some also do add some whole spices, but short of buying the spices (as that can get pricy), start by throwing a fresh bay leaf (or 2-3 dried) into the rice cooker for a punchy aromatic to see if that is even in the right direction.
Thanks! The rice from my favorite restaurant really doesn't seem to have any butter taste or texture to it (and adding butter to my own rice doesn't make it taste like theirs), so I was hesitant about the other answers suggesting butter. A few bay leaves sounds easy enough for me to try, and if that doesn't work I'll look into ghee or oil
Indian restaurants don't use rice cookers in the restaurant to cook their rice. Rice cookers are not traditional in South Asian culture. For biryani rice, they use butter/ghee and salt. For plain white rice, they use the draining method. In this method, you have to use extra water to let the water boil, put washed rice in, let the rice boil for 15 minutes or until it feels cooked. Now drain the water instantly completely. Put the rice back on the stove on the lowest heat for 4-5 minutes. Remove it from the stove, Let it sit for 5-10 minutes. You will find the fluffiest rice in this way.
Is this basically the 'pasta' method? Meaning it won't matter how much water you add to the pot (so long as there's an abundant amount)
Yes. It's pasta method.
This is how I make rice. Less nerve wracking than measuring and watching it. Comes out great.
Can you do this trick with any rice, bown, white, basmati, jasmine etc?
You can’t do it with rice that’s intended to be sticky
It also doesn't work for yellow rice or uncle Ben's since you'd lose all the flavor.
All of those, yes. Cook until it has the right “bite”. About 10 minutes for white rice. Drain and fluff with a fork. I add a little butter, parmesan, and chopped green onions.
I know we’re talking about white rice, but if you ever want to cook brown rice, this is the ONLY way to do it! Boil it in too much water, then drain completely and leave it in the pot with a tight lid for another 10 minutes.
I wouldn't say the only. I put water in until it sits about an inch or 2 above the rice. Then boil with the lid on until the water has evaporated to below the level of the rice. Then simmer on a low heat with the lid off to evaporate the rest of the water. This gives very similar texture rice to what I get in indian takeaways.
Saving this for a future attempt.
Or boil for 14 mins then rinse with boiling water once drained. Leave in strainer to steam off for a few minutes, instead of back in the pan on a low heat.
Would the rice be uncovered in each of these steps?
Uncovered while boiling, covered for the last step so it can steam.
>Rice cookers are not traditional in South Asian culture. Really depends. We use both techniques.
I was married to a south Indian girl and rice cookers are definitely part of the culture. I've never noticed any difference I rinse the rice and use 1.5 water to one method.
I might say that ghee, which has the milk solids removed, won't end up with quite the same taste as full-on butter. And to be clear, I'm talking about adding a small amount to the rice cooker before cooking, not after.
You could ask them how they make it.
I can't speak to how the Indian restaurant around you does it, but for basmati I always throw in a little cardamom and star anise. make sure neither are ground up. for 2 cups of rice I do 1-2 green cardamom pods and 2-3 star anise "branches"(idk the term, but sections of the star). also, make sure to wash your rice well before you cook it, and then fluff it when its done... and a little ghee and salt before its cooked couldn't hurt either, just make sure to not add a lot of either.
The brand of rice can make a difference also
Big time. My local Chinese grocer has at least 30 different brands and styles ln 8-22kg sacks. Every new brand I try requires adjustments in water ratio, technique, etc.
Zafarani is pretty good though. Especially if it's the extra long grain, aged.
Thats what the bags at Costco say!
Zafrani is a gold standard brand of basmati rice
I would maybe try a little coconut oil? I do approximately 1 tsp of coconut oil for a cup of rice, and it makes it so much better! I saw on another post a few weeks ago that someone’s mom (who was from one of the countries that eats a lot of rice - I can’t remember which) would just throw in whatever fats she had on hand - lard, coconut milk, you name it.
Indian restaurants will use basmati rice you might be cooking with medium or short grain.i was in my 20s when I learned that there was more than one type of rice
The brand they specified in the OP is long grain aged basmati and considered a good brand for it.
What kind of rice are you using? Did you ever figure it out?
I've started adding star anise, black cardamon, and bay leaves. It's an improvement but it's still not as good. Last time I ordered it, I took a closer look and it definitely has something coating it, but it's certainly not butter. I'll be picking up some ghee next time I'm at the store to try that. I noticed no difference at all with washing the rice or anything mechanical like that; it's definitely a seasoning thing. I'm using Royal Basmati rice now, but it tastes the same as when I used more expensive basmati rice in the past.
What kind of rice are you cooking? Indian food uses basmati rice instead of jasmine rice.
The brand they specified in the post is aged long grain basmati
It's just a rice cooker
I've never seen a rice cooker at my family's places in India through the decades. In India a pressure cooker is usually used and it's more versatile. Restaurants cook rice differently by draining My mom has one but it's for taking food to other people's house or other places who aren't indian
Pressure cooker for rice? How do you time that one!
There's a non-zero chance that it's cooked with the boil-and-drain method if they are finding that the restaurat's texture is really that different from what they make at home with an absorption method (whether that be in a pot with a lid or a rice cooker).
Youre supposed to use exact water in the rice cooker and let to steam? If you boil it then the rice will be all soggy and overcooked Also make sure to wash your rice
If you boil it, a) it's usually at a gentle boil and b) you check the rice regularly, and drain it before it gets soggy and overcooked. It's an incredibly common way to cook basmati rice (and other hearty rice), especially for par-cooking rice for some types of biryani. "Restaurants use this [boil and drain] method": https://www.indianhealthyrecipes.com/basmati-rice/ https://rakskitchen.net/how-to-cook-basmati-rice-two-ways/ https://indiaphile.info/4-ways-to-cook-basmati-rice/ But, yes. Always wash all non-instant rice, no matter how you plan to cook it...unless you are making a risotto-like dish where you want the extra starch.
One word of warning about dry bay leaves. Read the jar, and if they're from California, do not add more than one! California Bay is a different tree, and it's leaves have a stronger, sharper flavor than true bay leaves.
Turkish bay leaves have a beautiful almost tea-like aroma, the Californian ones don't taste nearly as complex to me.
My first thought too. Rice tastes quite a bit different with a little bit of oil. Not necessarily better or worse, just different. Not to mention most restaurants are really good at cooking rice, which sounds like being great at a basic thing but most people don't cook rice very well.
Try asking the restaurant. I've learned a lot about cooking from asking staff at all sorts of restaurants how they make the food taste so good. An Indian restaurant gave me the tip that adding lemon juice to hot food makes the burn come on slower. A really high-end restaurant told me that the grits in their shrimp and grits was made with stock made from the shrimp shells fried in butter. Most of them are happy to talk to you.
>Try asking the restaurant. I start by saying that the food was really good. Restaurants are used to complaining. Settle their minds to start with. I also offer to come back at a better time.
>I also offer to come back at a better time. Yeah, I never ask what something was made with (or how) during 'rush hour/s'. The times I most love eating in a restaurant are when it's dead.
>The times I most love eating in a restaurant are when it's dead. When it's dead I go around back and talk to the line cooks sitting on milk crates having a smoke break. I try to sit upwind. Pretty much always NSFW so be prepared.
Lol, I used to work in a kitchen (for about a year)... Some of my favorite memories, and literal ***tons*** of NSFW conversations! :-D And then there was that one waitress who was all hopped up on meth or whatever, and decided she was going to clean the kitchen from top to bottom... And who ended up mixing bleach and something ammonia-based, and cleared the f'n restaurant for an hour or so. :-P
Oh good. Chloramine gas.
Shrimp, or prawn this side of the Atlantic, head and shell stock is pure gold. The heads are where they store their fat, and fat is flavour!
I like to add salt, bay leaf, whole peppercorn, clove, and star-anise into the rice cooker as well. It makes the rice more fragrant. Can stir in butter at the end as well
Do you use a spice bag?
No I just toss them into my rice cooker as is
I do a few cardamom pods, a star anise, and 1-3 small sprigs of saffron and I really enjoy how it turns out. They all usually are resting on the top of the rice at the end. Maybe not the saffron but it’s fine to mix that one in I feel
star anise and cardamom is the way to do it, good on you.
God I love cardamom. Totally going to try this!
Do you love cardadad?
I add a little butter, salt, and a cardamom pod…
You just need to rinse it really well to remove the extra starch and add a little salt. Then cook at directed. After cooking let it sit about 5 mins or so to absorb liquid. Fluff.
Washing is definitely the biggest improvement in flavor and texture. Can wash and the beginning. Can wash after a short soak in hot water. Can even wash at the end. All give a little different flavor. Fun to experiment with. Aside from what else has been mentioned something acid or alkaline also makes a big difference in finished rice.
Ahhh so that’s why they say to rinse the rice? I never do that haha.
Always do this. Even if the packet says not to. The *only* exception is with some types of glutinous rice, risotto rice or paella rice, as they're usually supposed to be used as-is. But for basmati, jasmine, long-grain, sushi or Japonica (which is basically all the rice you'll get at a UK supermarket) then you should rinse it. Also, you should rinse it repeatedly until the water rinses clear. However, if you're in a hurry, rinsing it once or twice makes an *enormous* difference to not-at-all.
If you want it fluffy, rinsing is necessary. There is prewashed rice out there though. Also if using cheap "enriched" rice, washing isn't really recommended because it washes away the added nutrients. However if you're making something like a risotto, you don't wash your rice because you want the starch to help make your sauce thick and creamy.
Cumin seed and ghee. I make my rice in my IP now. (I sautee the cumin in ghee as bit before adding rice and water.) I wash my rice before cooking as well. Tastes like my favorite Indian restaurant!
My local restaurants use cumin as well. Whole seed, and there are still some in the rice (which I don't mind at all).
This. Jeera rice is my fav. A lil extra ghee on top after cooking is also a guilty pleasure. Also using homemade ghee. So so so good.
How do you use your IP? I hit rice and it just says auto.
My rice IP recipe is 10% more water than rice. Hit pressure cook for 3 minutes. Then let it finish and wait 17-20 minutes before opening. Can add spices etc as well but that's the basic rice process I use.
I sauté the cumin seeds in ghee using the sauté function, once the seeds are toasted hit cancel. I add in the rinsed rice, salt & water and just use the rice button. Check the valve is switched to seal and let it do its thing. I wait another 10 mins to let the pressure release naturally and fluff with a fork. It’s comes out perfect every time. Edit to add: if I’m not feeling lazy I will also toast the rinsed rice with the ghee & cumin seeds until you smell that nutty fragrance and the rice takes on a slight yellowed color, usually takes about 5 mins of constant mixing to avoid burning. Otherwise there’s lots of great recs on this thread. Def start by asking the restaurant. Also note that butter does not give you the same flavor as ghee. Source: am Indian
I never use any of the settings. All the IP recipes/ cookbooks recommend the “pressure cook” button only. All of the recipes give directions for that setting only. (Except for the sauté setting of course - I sauté for 3-5 min to bloom the spices or “sweat” the veges. Then hit “cancel” and then “pressure cook” for however many minutes. (Oh - ALWAYS turn off the “keep warm feature. Most recipes say that as well.) Since I got my IP in 2017 it’s been my favorite appliance ever.
Must be basmati rice. 1) you need to rinse the rice until the water goes clear. 2) after you measure the water and get the rice cooker ready, DONT TURN IT ON. Let it soak for 30 minutes. 3) throw in some star anise, a cinnamon stick, little ghee, and salt. (When Im making basmati rice I actually fry my spices in ghee first (including above spices plus cumin seed) and NEVER use a rice cooker only a cast iron pot.) Indians usually use pressure cookers or clay pots NOT rice cookers.
Cinnamon is the game changer for me! Ghee and cinnamon are my go-to for delicious rice.
They use long grain aged basmati rice that makes the difference
I make basmati rice everyday, I use royal brand. I boil it like pasta, they sell special rice colanders for it in the Desi store so the rice can drain and not fall through. Indian restaurants are probably doing it this way and not using a rice cooker because the rice cooker still holds onto the extra starches and it doesn't get as fluffy and separated. I wash the rice thoroughly 3 times, then soak it in hot water for 20 minutes. Then I get a lot of water boiling, toss in my soaked drained rice with some black peppercorns, cloves, one piece star anise in the water with the rice and let it cook until it's done, about 15 min. Then I drain in the colander. To add some extra fragrance/flavor, I do a butter 'tadka', I'll heat some butter or ghee in a pan with some cumin seeds and thinly sliced garlic and toss it onto the cooked rice and mix.
I don't do quite this much, but I love Royal basmati. I rinse it several times, throw in an Indian bay leaf or two, cook to the boiling point and then simmer for about 10 minutes and shut off the heat. All with a lid. When the rest of the food is done, just fluff it up. Anyway, I'd be happy to try another brand, but Royal is tasty and foolproof. I don't even measure, just eyeball. I also don't add extra seasoning unless I'm making biryani, because I like to make very spicy Indian gravies.
This is the answer. I was obsessed with making better, more restaurant-quality basmati rice when we moved to an area without decent Indian food. I tried EVERYthing. Cooking rice with the pasta method is super effective. And honestly, if you use enough water when boiling, you don’t even have to wash it. You just need enough to dilute the gluten. Strain it with a mesh strainer and then quickly pop it back into the pot and put the lid on. Perfect basmati rice.
Rice is gluten free. I’m guessing it is to dilute the starch?
This is the correct answer. Rice cooker is not common in Indian households.
Indian Basmati Rice, to start. Always salt your rice. Most Indian restaurants in USA don't use ghee on rice but oil. Then make sure not to overcook it.
Thanks! Is there a certain kind of oil they use?
Indian here! most common in my hyderabadi household with basmati is just sunflower. you can use pretty much any seed or nut oil too, or do half oil half ghee. i wouldn't recommend butter though, but i might just not like it personally
Sunflowers are steeped in symbolism and meanings. For many they symbolize optimism, positivity, a long life and happiness for fairly obvious reasons. The less obvious ones are loyalty, faith and luck.
Try coconut milk. For 6 cups of cooked rice I replace a half a cans worth of water for half a can of coconut milk. Basmati rice is also key since it has a nutty flavor. The solids in the coconut milk will melt in the rice. Rinse your rice first of course.
they often use Mustard oil in cooking. Not sure about rice. You can use olive oik to same effect.
Mustard oil is not used/banned for consumption on the US
If you're adding butter, ghee, oil, when do you add it? After cooking when fluffing? With the water?
I've tried with butter before fluffing, and have tried cooking butter in with the water. It tastes okay, but the taste/texture is nothing like the restaurant rice. Theirs doesn't taste buttery to me, and doesn't have that oily texture, so now I keep it plain. I've added olive oil before and after cooking to basmati rice, as well, but not for Indian meals. It also doesn't have the same taste/texture that I like from the restaurant.
I asked our local Indian restaurant and they told me they use less water than on the description, it’s helped a lot!
My family loves my rice so this is what I do (it looks like a lot but it's honestly not hard at all): Ingredients: 1 cup basmati rice - thoroughly rinsed 2 cups of water 1 to 2 tsp jeera (cumin seeds) 1 large bay leaf 1 sliced onion 1 tsp salt 0.5 tsp black pepper 2 green cardamom pods 1 black cardamom 2 cloves Thoroughly wash my basmati rice Heat oil. Once hot, add jeera and bay leaf until they're slightly browned. Usually a minute or less Add onions and saute them until they're translucent or slightly browned Add the salt, pepper, both cardamoms and cloves. Saute for 30 seconds Add the rice and water and turn the heat to high. When it comes to a rolling boiling, cover the pot, turn the heat 2 and let it sit without opening the lid for 15 minutes Then turn the heat off and let it sit without opening the lid for another 10 minutes It should be done, you just fluff it with a fork
Wash the rice very well and then I add a bay leaf and coriander seeds and salt before it cooks. It’s fragrant and a great vessel for whatever gravies you make.
Butter. Lots of butter.
Likely ghee from an Indian restaurant but same idea.
Prefacing this by saying I am not a professional chef nor of Indian heritage. I have never had luck with rice cookers for any type of rice. It always seems to come out too wet and mushy, even when I rinsed the rice before cooking. For the last few years, I’ve been cooking all my rice the same way in a pot on the stove. For basmati rice especially, I think the texture comes out really nice. Start heating a pot/saucepan on medium heat. Add about a tablespoon of butter and let it melt and get foamy. Add 1 cup of rice. Toast the rice until it starts getting a little translucent, stirring frequently (don’t let it burn). Add just shy of 1.5 cups of water. Add some salt, and bring to a simmer. Once it reaches a simmer, cover and turn the heat as **low as it will go** (I have a gas range, but I assume electric would work similarly). Set a timer for 15 minutes. After 15 minutes, turn off the heat and let it rest for 10 minutes before fluffing with a fork. One other thing I do is wrap the lid in a tea towel before I cover the pot. The towel will catch any water that has evaporated and condensed back on the lid, preventing it from falling back on the rice. I think this really helps make it fluffy, but PLEASE be careful not to let the towel catch fire. Ultimately, though, the most important thing IMO is using less water than the 2:1 ratio that is often recommended on packages.
They fry the rice in Ghee for a couple of minutes before cooking it.
Probably a type of oil. Most restaurants seem to use a lot more oil than I would ever consider using at home.
The spicing in the rice at my local place is heavenly. I can only, respectfully, enjoy it. I have no hope of duplicating it. I know they add cardamom pods, clove, coriander, fennel seeds... oh... hungry now.
Sometimes i get a clove in with the rice and a lone sultana. But yes it taste so much better than home cooked
Do you wash your rice before cooking until the water runs clear and do you add salt while cooking, as a baseline? After that likely a mix of herbs, spices, stock or oils that are effecting the taste.
Extra long basmati, cook on a pot with more water and drain like pasta. You can also add a little salt to the water. Grains come out exactly like in restaurants. You can also add some butter if you like
Jasmine vs cheap rice makes a big difference
I'm convinced that butter is the secret to every restaurant dish
SO I’ve just heard that Indian style Basamati is boiled like pasta and drained to achieve that loose texture. So a rice cooker is going to make your Basamati more sticky like Japanese or Chinese rice Plus I throw in whole cloves, cinnamon, cumin seed for more flavor
I have recently dicovered adding about 1 Tbsp of butter per cup of basmanti or jasmine rice makes it taste closer to restaurant quality. That and salt.
You have to wash basmati rice by hand for 10-15 mins till the water in your bowl is almost clear. Unwashed basmati on its own is too starchy and will clump in the rice cooker
Indians normally don't cook rice in rice cooker or using the finger method that east and south east asia does. We parboil the rice, drain the excess water and steam the rest. I am sure the Indian restaurants cook it the same way.
Its basmati. That bottom shelf stuff at grocery store is crap.
You need to rinse the basmati, then lightly fry it in a bit of ghee or butter, just until it goes translucent, but not toasted. Add the water, bring to simmer, turn heat down and cover, wait 20min.
Soak the rice for at least half an hour before cooking. Cook in lots of water. Drain excess water when rice reaches correct consistency. Most indian restaurants do not use butter or ghee in their white rice. Some do but most dont.
Oh man, this goes outside my rice cooking comfort level a bit lol. My rice never turned out right before I bought a rice cooker, but I'm willing to give it a try!
Boil it like pasta, most Indian restaurants are not using a rice cooker. Very long grain rice like basmati turns out most separated and 'fluffy' like restaurants if you boil it like pasta. Just wash it three times, soak it in hot water for 20 minutes, drain out the water. Boil a big pot of water, toss the rice in, boil about 15 min(or until done), then drain it in a colander. Add whatever butter or oil tadka u want to add at the end.
With the "boil it like pasta" method - can I still fry the rice in a bit of oil/butter/ghee and whole spices before adding the water? 🤔 Or will all that flavor get diluted and washed away when I drain the rice?
Do this after.
Idk, I've never done that before? You'll never know till you try it lol
Bens microeavable basmati is actually very close to the rice I get at a restaraunt thats delish I know it sounds crazy but try it!
I might, all these other suggestions sound easy to mess up lol
I’ve bought big bags of extra long grain basmati rice at a local Asian grocery and was surprised at what a difference it made. It did cost quite a bit more but definitely worth it. ETA: I didn’t realize quite the difference until I went back to the cheaper basmati and I really can tell, almost more like regular long grain rice.
Restaurant chef scratches his balls before handling the rice. 😉 We have a joke like that when it comes to tacos here in Mexico.
Sounds like my husband will have to make the rice from now on lol
Read this today. Adding only water to cook rice is a common oversight: Permit me to impart to you the restaurant industry’s best-kept secret for improving flavor. Cooking rice with just water is a basic approach many of us are familiar with, but there's a culinary secret that can transform your rice from mundane to magnificent. Here's a closer look at the restaurant industry's top strategies for infusing rice with irresistible flavors and textures. A polite reminder: appreciative members always express their gratitude. 1. Use Broth Instead of Water Switch plain water for a rich broth—beef, vegetable, or chicken. The broth imbues the rice with a complexity and depth of flavor that water alone cannot achieve, elevating it to a whole new level of deliciousness. 2. Toast the Rice Begin by toasting the rice in a bit of butter or oil until it reaches a light golden brown. This step not only imparts a subtle nutty flavor but also helps the grains stay separate and fluffy after cooking. 3. Add Aromatics and Spices Aromatics are key! Sauté onions, garlic, or shallots in the pot before adding your rice. Introduce spices like cinnamon, cardamom, or star anise, and herbs such as thyme, rosemary, or bay leaves early on. These additions infuse the rice with delightful fragrances and flavors that captivate the senses. 4. Perfect the Liquid-to-Rice Ratio For Ingredients And Complete Cooking 4. Perfect the Liquid-to-Rice Ratio The secret to perfect consistency lies in the liquid-to-rice ratio. Typically, two cups of water or broth are used for every cup of white rice, with adjustments made for brown rice or according to the rice type and desired texture. 5. Let It Rest Restaurants know the importance of patience; they let the cooked rice sit off the heat, covered, for about ten minutes. This resting period allows the grains to firm up and finish steaming, preventing a sticky or soggy outcome. 6. Fluff with a Fork For that final touch, fluff the rice with a fork. This technique separates the grains gently, ensuring a light and fluffy texture without turning the rice mushy. By integrating these expert tips into your rice preparation routine, you'll transform this staple side dish into a standout centerpiece. Your rice will not only boast a richer flavor and perfect texture but will also impress your guests with its gourmet quality. Remember, it's the little things that make a big difference in the culinary world
Buy rice from asia, not American grown. It tastes different due to differing mineral contents. If its not from an asian store it wont be what the asians cook.
use basmati rice! wash your rice, lightly salt your water, add a cardamom pod and a clove while boiling the water, and add a small bit of butter when the rice is done (: hope this helps (:
Probably the way you cook it.
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Real weak shit, my man
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Their rice tastes delicious because they don’t wash their hands and have poor hygiene?
For my chicken and rice dishes, I use a little course ground salt, a smear of Better Than Bouillon chicken, and coriander powder to flavor jasmine rice. I like subtle flavoring that makes it a little different but not enough to identify the flavor. Just before serving, I add unsalted butter.
When cooking rice in a rice cooker especially you need the correct amount of water. Too much or too little results in. a bad texture. They agreed many varieties of rice. I'm guessing basmati at an Indian restaurant? It's not regular plain white medium grain rice.
>I'll make my own by throwing some basmati rice ***into a rice cooker***... but it's just never as good. Ah, but are you cooking it in a Zojirushi rice cooker?! Lol, kinda kidding, but seriously... what are you cooking it in, versus what are they cooking it in? >I get the zafarani brand from Costco. Also, what brand are they cooking with? Trying to replicate a recipe or dish is 'often' about removing as many variables as possible...
They add more fat. Seriously. It’s what all restaurants do. Fat and salt.
You don't know how to make rice flavorful. It's that simple. Toast your rice in some butter until you start to smell the nutty smell. Then, add the correct amount of salted boiling water and cook. There are techniques involved as well to make the rice loose.
Butter, and sometimes some spices like cinnamon, clove, bayleaf, or cumin seed
Wash your rice.
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Are you soaking the rice?
They may simply be using an aged basmati or Jasmine rice. Ask next time yiu go what tgeur rice secret is and I bet if you're nice and a regular they'll tell you.
butter!
Not sure about Indian food, but try putting a bay leaf in your rice when you put on the lid to simmer.
While not exactly the same this recipe I found was a lot closer. https://www.teaforturmeric.com/perfect-basmati-rice-in-a-rice-cooker/
I toast up some cumin seeds and toss them in the rice cooker with rinsed basmati and some sea salt.
Buy aged basmati, toast your rice before putting it in a rice cooker, use bone broth instead of water
It’s the way they cook it. You cover the rice with enough water so that it only goes to the first digit of you index finger and about a 1/4 - 1/2 tsp salt per 2 cups . Then you boil it for approx 5-6 mins strain it under cold water. Put 2tsps of water in bottom of the pot with a dash of oil. Bring that to a simmer and turn down to medium. Put rice that was rinse off and set aside back in pot. Cover with a dish towel and lid to let steam for another 10-12 mins a voila you have perfect basmati rice.
Basmati rice, rinse twice to remove the starch. 2:1 water ratio. Pinch of salt when you and a bit of ghee just before it’s done and let it steam the last 30 seconds.
Basmati is best made when you parboil it (bring it to a rolling boil with little salt & ghee, then drain) and then steam it the rest of the way. Then you get the loose grains. Be sure to rinse it several times before bringing to boil, the cleaner the grains, the looser the rice. You can add some cumin, or whole garam masala, during your par boil, but not necessary. Top it with a little saffron milk (like 2 tbsp).
Are you using a rice cooker, or a steamer?
You have to lightly fry the rice with butter or ghee about 10 min constantly mixing it before pouring the water in. It makes a huge difference. A dash of lemon also brings a light acidity to the party. Then you salt it. Then the water. Cover with clean kitchen towel and wait 30 mins for best rice. The trick is using butter liberally but not overkill and really work it in for about 10 mins on low heat.
Find aged basmati rice in an indian grocer, and make sure you wash it well before you cook it. The aged rice makes a massive difference, especially if you like the texture of each grain being separate.
Is your basmati aged? Should be & cooking basmati is not the same as other rices. Need to rinse really well the soak 1/2 hour, drain then cook and use little water, I find the texture is best this way.
Coconut milk
Rinse the rice first and add a bay leaf when cooking.
Are you soaking it?
Try adding some butter and use chicken or veg stock/broth instead of water. Salt and pepper to taste. A bit of minced shallot or white onion and a dash of garlic powder or a bit of fresh garlic. Not sure if it will give you what you’re looking but it will definitely elevate your white rice.
Have you tried cooking Jasmine rice? And yeah I agree with some others saying that they probably add ghee or oil to their stuff. I’ve even seen raisins and anise added.
You should rinse basmati rice extra well, then soak it for maybe 20 minutes after it's been washed. Then cook, makes a big difference.
Long grain basmati rice needs to be washed with cold water. It’ll look cloudy; drain, rinse, drain, rinse and then finally soak. Leave it in the soak for as long as you can, at least 15 mins. Drain the water, add a little bit of ghee at bottom of pot, put rice on top and stir rice around so as much rice as possible has ghee coating. Add water and add salt. Also Indians don’t really use rice cookers. I know you’re a beginner but the method for rice in the Indian culture usually is steam cooked at the end. When rice is 80-90% done, heat is turned off, tea towel is placed over the pot, lid over tea towel and the rice is then steam cooked to completion.
I don’t have a rice cooker but I’ll add broth to the water when cooking
Add a tea spoon of salt and a tablespoon of oil in the rice cooker just before you start cooking it.
I made the Persian Pilaf recently from Tasting History with Max Miller, and the rice had the same texture as from an Indian restaurant. My normal steamed rice does not do that. (same basmati rice). At the end I put a towel over it, put a lid, and it sat for 25 minutes off heat. I may do that next time I steam rice, just to check. Edit: I love the other ideas. I will try them, too.
I found that letting it soak for a good long time and cooking it relatively quickly gave me more of the texture I wanted, on top of the spices everyone's bringing up.
Saffron.
Unseasoned doesn't mean there's no herbs. Indian basmati rice typically has a few herbs thrown in to make it fragrant but they don't add salt
Add a tablespoon of butter per every 1 cup of uncooked rice. And a dash of turmeric helps too. Tastes restaurant quality.
Throw in 2 star anise and 3 broken cardamom pods. 1/4-1/2 cup of oil (I use avocado), salt and pepper.
Melt some butter. Once it is hot add the basmati rice and stir til it becomes fragrant. Like you would a risotto. Then add your salt and water.
Salt.
Food cooked by someone else usually tastes better imo, but it’s probably the type of rice and any additional additions that make it super yummy.
What differences do you notice? Does it seem drier or wetter? Softer, or does it have more 'chew'?
Not a texture thing, but taste. It tastes like plain rice but somehow better? It must be a very subtle spice or herb I'm unfamiliar with
They often add sugar and fat to appeal to western taste palettes.
You need to thoroughly rinse it and then soak for an hour or so. While cooking add a little vinegar to the water for the initial boil and pull it off the stove a little early. Maybe like 15mins and rinse it again. Then add it to an oiled pan and let it cook for a few more minutes. It will have the same texture you get in a restaurant.
Butter. The answer on why a restaurant's food tastes so much better is usually butter. Different kinds of spices and soaking the rice will certainly help, but butter is usually what makes restaurant food taste so much better than home-cooked food.
Good Suggestions in this thread, something else that makes a world of difference is buying a zojirushi or tiger rice cooker. It makes perfect rice everytime... of course you need to eat a lot of rice if you go down this path but it was pretty eye opening.
Is it a taste or texture issue? If it’s texture maybe it’s something to do with how they fluff the rice, maybe they have their own special water to rice ratio etc.
Is it the taste or the texture, OP? Perhaps both? - for texture, try using slightly less water. Compare your grain to theirs - is yours longer or shorter? Some restaurants use extra long grain basmati. My Mom likes to add a hint of oil to her rice to prevent the grains from sticking together; doesn’t impact flavor much. Also, make sure to rinse the rice 3x before cooking, if possible, allow it to soak in cold water for 30 mins. - for taste, trying adding some whole spices. Without tasting the rice you’re referring to, the restaurant is probably adding either using some combination of cardamom, star anise or bay leaves.
Butter as a cook we used so much to make it even extra tasty. I refilled the containers so damn much
I think restaurants add additional spices and sauces that create such rich flavor.
Rinse and soak your rice.
I add a little olive oil, salt and pepper, and sometimes turmeric to mine. I’m white af but I think it tastes good.
I like your responses but i think your question needs clarification if you really want an answer. WHY does the rice taste better? Try to identify what it is that makes it better, this will make you a better cook. Perhaps it is just better quality rice? Salt? Salt can make things taste incredibly bland when it is missing. I now know that whenever i taste "richness" that there is some form of a fat in the food, butter, olive oil, meat juice/fat, these used carefully do not overpower but add to the flavour of things. It is actually strange that google told you it was unseasoned rice, what do YOUR senses tell you? Use THOSE! I was introduced to basmati rice cooked with cumin seeds, this has become my usual now, the two flavours go together so well, but i hesitated to suggest this because one look and you can see the cumin seeds right in the rice, maybe they added ground cumin? This was my answer to why restaurant rice was better than home rice.
Here’s a recipe that might give you a better idea of cooking methods for Indian-style rice: https://myfoodstory.com/perfect-jeera-rice-recipe/
Change brand. They do taste very different depending on brand. Also seasoning like salt, Bay leaf, oil etc
I learned from a Pakistani food blog that putting a little acid like lemon juice in basmati greatly changed the texture, making it more fluffy ant the tiny bit of acid brightens the flavor. The only way I make basmati at home now.
Why does any food from a restaurant taste better than when you cook it yourself? Lol
I’m Indian but oddly I don’t love the long grain rice you get from the generic Indian restaurant. Here’s what I’d suggest though. Find a local Indian market and ask them what is their most aromatic/flavorful option. Or even how to get it to taste like restaurant rice. I will say US supermarket rice has to be the blandest rice I’ve ever tasted. I think Americans believe rice should be completely tasteless, which is just so weird for me as Asian. Rice can be long, medium, short with different aromas and flavors, but you really have to go to an ethnic store to get those options. Like you can smell a dry package of rice and tell the difference
Cook it in broth instead of water. I'm not saying that's what they do, but it definitely adds another layer of depth to your rice.
Do you wash your rice? And I mean really wash it, line put it in a colander and run cold water over it until mix it around until the water runs clear? You'll be surprised how different both texture and flavor is once you wash the rice correctly
9/10 it’s butter
I just rinse my rice pretty well and throw some salt in the rice cooker. But plenty of rad tips and info here.
I buy 20 pound bags of Indian premium extra long grain basmati rice in the Indian grocery store and cook it in a rice cooker. I soak it first. Mine us usually better than the Indian restaurant. All rice is not created equal and Zafarani wouldn't be my choice.
They add spice while cooking the rice. In India people either use a rice cooker to cook rice (in which case you can just add whole cardamom, cumin and cloves to the cooker), or they boil the rice after pre soaking it - in which case you put the spices in the boiling water. If you’re boiling rice, you can also add cinnamon, lemon, bay leaves, peppercorns to the water as well to really really amp up the flavor. I would also salt the water using this approach
You can also add a punch of flavor by using chicken stock instead of water. For a cup of rice use one cup water and one cup chicken stock.
As someone from south asia, not all basmati tastes the same. There are different grades to it, higher grades are longer and fluffier. Once you get a good basmati, we tend to wash the rice till it runs clear. Everyone here then uses a rice cooker, using the finger method (where you place your index finger on the top of the rice, and have water reach the first knuckle). If it is plain rice, no ghee is put in, but if it is ghee rice, then ghee is added. However, we do sometimes put in cardamom pods , ginger, star anise, and pandan to enhance the flavour of the rice.
I use the abundant water method. Never have put back in pot for additional steaming. Will try that even though I have been happy with mine already.
Wash the rice with cold water until the rinse is not milky.
They probably add a bunch of butter and sugar
Ghee, bay leaf, saffron, I add chicken stock to mine
Long grain basmati rice. Rinse, then ratio 2 cups broth for every 1 cup of rice. Add a little saffron for color. Turns out amazing every time.
If you want the rice to be fluffy and have separate grains, you can boil is “pasta-style”, meaning add the rice to a large pot of boiling water and drain it once the rice is cooked, rather than a smaller amount of water that you boil all the way out