Yes, white rice Biryani.
The devil of all grains in it’s worst form is quite arguably… white rice. Now, on most occasions, where you can as much as possible, red rice and brown rice are delicious substitutes. However, there are some days, where we can’t do a meal justice without it (read: biryani), so we found a useful tip in making it less starchy.
Cooking rice without starch means:
- Weight loss friendly (friendlier)
- Diabetic friendlier
So, bookmark this page for the next time you’re cooking biryani, fried rice, risotto, sushi-you name it. And follow these simple rules as it takes slightly more preparation.
- Rinse the uncooked grain between your hands to somewhat exfoliate dirt and some starch. Do this twice for good measure.
- Fill a pot with cold water using 2 cups for every cup of rice.
- Bring the water to a boil and add salt if you deem it necessary.
- Once the water is boiling thoroughly, start adding the rice in. Allow it to cook for 5 minutes.
- Reduce the heat to a medium boil and continue cooking it for another 5 minutes.
- Remove the pot and rinse with cold water.
- Rinse and then rinse some more, all while draining the water and de-starching it. Notice the water used to rinse turning white from starch.
- Set the pot with rice back on the stove at the lowest possible heat.
- Allow it to cook for 15 minutes and allow the rice to steam.
- Use a fork to check for fluffiness, if you need it to be cooked some more, give it another 5 or 10 minutes.
That’s pretty much it. It’s a little effort that goes a very long way and will help you keep your blood sugar in check (relatively and moderately more), while not compromising in taste even a bit.