|350克 印度香米||350g basmati rice|
1. 將一大盆鹽水加熱量煮滾。把大米放在筲箕 ，清洗約1分鐘。倒去洗米水（這有助防止米粒粘在一起）。
Put a large pan of salted water on a high heat bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later).
2. 將米加入滾水煮5分鐘。把米倒出瀝乾。把水倒在煎鍋至約2.5厘米深，開火至水滾。水滾後以細火慢煮。用錫紙/蓋子蓋著米和筲箕。將筲箕置於煎鍋上， 利用蒸汽將米蒸8至10分鐘。
Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes. Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat, and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes.
Remove from the heat and, if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.
More about this recipe:http://foodrevolutionday.com/recipe/26/Light-and-Fluffy-Rice.html