Wholegrain Basmati Rice Pilaf Calories

To cook wholegrain basmati rice pilaf, rinse and drain the rice, briefly toast it in oil, then add water and simmer covered until tender. Let it rest off the heat before fluffing so the grains settle and separate.

Usually, wholegrain basmati rice pilaf needs more water and a longer cooking time than white basmati because the bran layer slows water absorption. The exact amount varies with soaking and the rice brand, so check tenderness as it cooks.

Yes, rinsing wholegrain basmati rice removes loose starch and surface dust, helping the pilaf cook up less sticky. Rinse it in a sieve until the water is less cloudy, then drain well before toasting.

Soaking wholegrain basmati rice before making pilaf is optional, but it can help the grains cook more evenly and soften sooner. Drain it thoroughly after soaking, and remember that soaked rice may need less cooking time and water.

Wholegrain basmati rice pilaf uses the fragrant, long-grain basmati variety and is cooked as a pilaf, often by toasting the rice before simmering. Plain brown rice can be any rice variety and is often cooked without that toasting step.

Wholegrain basmati rice pilaf can stay firm if it has not cooked long enough for water to reach the grain beneath the bran. Keep it covered at a gentle simmer until tender, adding a little hot water if the pot becomes dry.

Wholegrain basmati rice pilaf pairs well with lentil or chickpea dishes, curries, roasted vegetables, and grilled fish or meat. Its nutty flavor is especially suited to saucy dishes that can be spooned over the rice.

Cooked wholegrain basmati rice pilaf keeps in the refrigerator for up to three days in a covered container. Refrigerate it promptly rather than leaving it at room temperature, and reheat until steaming hot throughout.

Yes, wholegrain basmati rice pilaf freezes well. Cool it promptly, portion it into airtight containers, and freeze; reheat from thawed or frozen with a splash of water so the grains do not dry out.