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

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. I don't and mine is fine

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

      1. 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.

        2 Replies
        1. re: robinhold

          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

            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. 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

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

            1. re: robinhold

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

          2. The original comment has been removed