1 cup basmati rice
2 cups water
1 tablespoon canola oil (optional)
Rinse the rice in a fine sieve until the water runs clear (you don't have to do this, but it lowers the carb content).
Put the rice into a container, if you want, you can put the oil in now and and mix gently, coating each grain. Now pour the water inside the container and soak for 20 minutes.
Put the water and rice in a large saucepan, turning heat on high. When the water boils, cover the pot and reduce the heat to low, and cook 15-20 minutes until all the water is absorbed. I usually wrap a clean cheesecloth around the lid to absorb excess water since this eliminates mushiness.
When the rice is cooked, turn off the heat and let stand, covered, for about 10-15 minutes. This let's the rice absorb extra steam and get even fluffier.
Serving Size:3/4 cup cookedCalories: 150fat: 0g (3.5g w/ oil)fiber: 2gprotein: 3gtotal carbs: 25g