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Chef’s Secret to Perfect Long Grain Basmati Rice Nothing is like a bowl of well-cooked basmati rice. And those thin, long grains, each single and distinct with that sweet smell—there-cooked is a very royal experience. But to tell the truth, we have all been at that: when the time of opening the lid of the pot comes, we discover a sticky smell—the sticky, clumpy mess. It is annoying, and it entirely spoils the quality of the dish we are preparing! It is why, through the Kuber Agro family, which is the proud parent company of Oscar Basmati Rice, we wanted to share the tested and chef-approved approach. We will demonstrate how to prepare long-grain, chef-approved Basmati rice—a high-quality rice grain—in a manner that it becomes non-sticky, fluffy, and fragrant each and every time. It is not only a cooking tip but also the key to cooking perfection. The Prep: Rinsing the Rice Is Non-Negotiable. It is the most important step, and it is unfortunate that it is an aspect that most individuals do not take or even hurry. The thin surface of the grains of single-grain long grain basmati rice is left with a layer of starch after being purchased. Unless you take out this starch, it is this stuff that makes your rice a gummy nightmare. Rinse: To prepare rice, put the amount of rice you would like in a bowl and pour a lot of cool water on it. Wave it about with your hand. You see the water become cloudy! -ricecloudy! -thatcloudy! That is the starch! Pour out the water, and repeat this operation at least 4 or 5 times. That is at least 4 times, till the water is nearly clear. Don’t skip this! Read More:- https://oscarbasmatirice.com/recipe/chef-secret-to-perfect-long-grain-basmati-rice/