Instructions: Theres no need to fret with trouble-free, flavorful basmati rice

RICE REMAINS troublesome for a lot of cooks, but it neednt be. For 15-minute meals I use basmati rice, which comes out perfect every time and provides an exotic backdrop for a multitude of savory dishes such as sherried chicken with sweet peppers.

I use basmati rice exclusively because this slender, long-grain Indian rice cooks more quickly than regular long-grain rice and because it is far superior to precooked or instant rice. Also, basmati is so fragrant and flavorful it often doesnt need any embellishment. For this recipe, however, Ive added saffron to the rice for color as well as flavor. Turmeric is cheaper and will provide a similar yellow color, though the flavor wont be as sweet or exotic.

The key to quick-cooking basmati is to bring it to a boil, covered, with just the right amount of water: 2 cups water for 1 cup rice. Then reduce the heat to low until almost all of the liquid is absorbed, and let the rice steam without any added heat for a few more minutes. I speed up the process by using hot tap water instead of cold. Incidentally, the microwave oven doesnt cook rice any faster than the stove top, but it does give you more burner space. The microwave also eliminates the need to turn down the heat once the rice starts to boil.

Indian basmati is available in many supermarkets these days. Basmati is also produced in the United States as Texmati, which may take a few minutes more to cook than Indian basmati. Brown basmati rice takes longer still.

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