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.
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.
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