Rice

Dishoom

I know, this seems like a super basic thing to make on video. But! This is not a method to cook rice that I had ever tried before. I assume, from years of watching food television, that most native English speakers haven't either. It is, however, apparently pretty common in India, so that makes sense in this book.

It is a little more work than the usual method, and takes longer because of an initial soak. You can shorten that, though -- I have done so when pressed for time and it worked out fine. Draining a large pot of water and rice is a little difficult. My usual colander would let rice grains through and my sieves are not standalone. If I were to do this more often I would want to get one that I can just put in the sink to strain the cooked rice.

I still haven't tried this with other types of rice, but I plan to!