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When you cook basmati rice, Why do you make hole?

r
robinhold Oct 24, 2012 06:08 PM

I saw the many recipe, and video and then I realized everybody's making hole.

I wonder why do you make hole in there.

Thank you!

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  1. chefj Oct 24, 2012 06:09 PM

    I don't and mine is fine

    1. pikawicca Oct 24, 2012 06:09 PM

      I cook Basmati rice all the time and I have no idea what you're talking about.

      1. r
        robinhold Oct 24, 2012 06:20 PM

        Sorry, I shoud have said that my recipe is iranian basmati rice method. (Polo?)

        first boiling. And then they drain the water and put it into pot, and put some oil and making hole.

        5 Replies
        1. re: robinhold
          s
          smtucker Oct 24, 2012 06:25 PM

          I didn't know that basmati grew in Iran. You have peaked my curiosity. Do you have a link to one of these videos? And would love to know what is special about this preparation and why you make it.

          1. re: smtucker
            pikawicca Oct 24, 2012 06:25 PM

            "piqued" :) I'm digging out my Persian cookbooks.

            1. re: pikawicca
              s
              smtucker Oct 24, 2012 06:59 PM

              :-)

              1. re: smtucker
                Veggo Oct 24, 2012 07:04 PM

                You both made me chuckle when I peeked.

            2. re: smtucker
              r
              robinhold Oct 24, 2012 06:37 PM

              http://www.youtube.com/watch?v=nVl8Mf...

              Here it is. about 1:53

              Nowadays, I'm cooking many country food. And now I'm into persian kebab.

              And then I started to wonder why make hole(I'm a curiosity person). Because I'm not used to do that...

          2. pikawicca Oct 24, 2012 06:38 PM

            Okay, "Saraban," Greg and Lucy Malouf's gorgeous book on Persian cooking, has a rather convoluted "basic" recipe for cooking Persian rice. You first parboil the rice for 5 minutes, then drain thoroughly. Gently pile the rice back into the pan, forming it into a pyramid shape. Poke 4 or 5 holes in the rice with a wooden spoon, going all the way to the bottom of the pan. (This encourages steaming.) Drizzle with melted butter, cover, wrap towel around lid to seal, place over low heat for 20 minutes. Dip the pan into cold water to facilitate the release of the crispy bottom. Invert onto a serving dish.

            2 Replies
            1. re: pikawicca
              r
              robinhold Oct 24, 2012 06:45 PM

              Yeah~ I understand now... Thank you!! pikawicca This is best recipe!

              1. re: robinhold
                pikawicca Oct 24, 2012 08:18 PM

                Don't thank me until you've tried it; this sounds pretty tricky.

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