Top positive review
12 people found this helpful
on 12 July 2011
Tilda rice has to be the best, easily available basmati rice on the market. It has the authenic fragrance of good restaurant rice and it stays firm, clean and loose, just like in the restaurants too.
My tip for cooking basmati is to undercook it by a few minutes. Take it off the heat, strain and rinse it with a kettle full of boiling water. Put it back into the pan for another five minutes where it will cook, off the heat, in its own steam, to perfection. If you don't mind the occasional heart-attack, add a couple of blobs of butter at the same time. Try not to stir the rice during cooking and always use the biggest pan you have, however little rice you're cooking. I think it needs room to move around.