Basmati Rice
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 3 minutes
- Cook Time
- 22 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings (about 3 cups)
- 1cup long-grain basmati rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
169 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Wash the rice in a large bowl and pour out the water. Repeat until the water runs clear, then drain the rice thoroughly using a sieve.
- Step 2
Add rice and 1½ cups water to a small saucepan; the water level should be about 1 inch above the rice. Heat over high. Once the water boils, about 6 minutes, cover the pot and reduce the heat to low. Cook, undisturbed, for 12 minutes. Turn the heat off and let sit for 10 minutes. Do not remove the lid; the rice will finish cooking in its own steam. Uncover and fluff the rice using a fork. Serve.
Tip
- If you like, add bay leaf, salt, whole spices (such as cloves and cardamom) or other flavoring agents to your rice before cooking.
Private Notes
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Cooking Notes
HNR
Toast rice on low, w/a teaspoon of ghee or oil and a pinch of salt, moving constantly to avoid burning—while water comes just to a boil in a kettle. Optional: a few clove buds, cardamom pods, cumin seeds while toasting; diced onion before adding water. Add hot water, careful to avoid the plume of steam, cover, and simmer on low until the water is absorbed. Cardamom & clove will rise to the top so remove them, fluff w/a fork & serve. Adds 2 mins & huge taste & texture difference.
Karen Allan, Wilmot, NH
Try this basic recipe in a microwave. Same proportions of rice and water. Rinse rice. Put all together in chosen pot. Five to six minutes on high with loose lid. (I have an ancient Corning casserole that does the trick.) 15 minutes on medium, again with lid. I like Indian basmati rice, like Royal. No need for rice cooker.
John
I cook the rice in chicken stock - (Kirkland Organic) - and I cook it in the Instant Pot. Works great!
Miranda
For perfect basmati: 1 part boiling water (or stock), 1 part rice. Rinse rice in cool water until clear. Drain. Add very hot water to 1" above rice. Soak 1/2 to 1 hr in water. Drain rice. Heat butter (or ghee) (2-4 tbls for 1 cup rice) in pot until bubbly. Saute rice for 5-10 minutes until grains become translucent. Add water and 1/2 -1 tsp salt per cup of rice. Stir, cover and turn heat to low. Cook 20 minutes, turn off heat, put dish towel on top of pot then lid. Let sit 10 minutes.
Matt M
This is certainly one method for cooking rice. My rule of thumb is a 1:2 ratio of rice to liquid, heat to boiling, then simmer with the lid on for 15 minutes. No peeking during the simmer/steam time. Vary ratio for different varieties of rice and cooking vessels. My source was not a cookbook, but the directions on a bag of white rice I purchased from the Grand Union when I was living on my own for the first time in 1978.
AJ, Detroit
This is the best my basmati rice has ever turned out. Followed as written.
Chris, Santa Fe
To get fluffy long-grained or basmati rice w/ well-separated grains: First, measure total volume of rice + water. E.g. if instructions call for 1C rice + 2C water, put both in a 4C measuring cup and note combined volume (e.g. ~2.75 C). Rinse rice several times to remove starch dust. When water is less cloudy, cover rice w/ cold water and let stand 30 min. Drain well & add enough clear water to restore rice + water volume (e.g. 2.75 C). Simmer 10 min. covered on low, fluff, and let steam 15 min.
dell
I think 1 1/2 c water is not enough. Rice was crunchy and underdone.
Terrence Gabriel
First time I ate rice in a little village west of Hot An, Vietnam, a lady stopped us on patrol and declared that American Marines were "too skinny" and should eat! If only she could see me now...
Liz
why do you need to wash basmati rice?
Linda
Thanks for this. Many people don't know how to make rice correctly. Plain rice made properly is delicious and also a comfort food around the world.
Matt M
This is certainly one method for cooking rice. My rule of thumb is a 1:2 ratio of rice to liquid, heat to boiling, then simmer with the lid on for 15 minutes. No peeking during the simmer/steam time. Vary ratio for different varieties of rice and cooking vessels. My source was not a cookbook, but the directions on a bag of white rice I purchased from the Grand Union when I was living on my own for the first time in 1978.
Greg in London
Prior to living in the UK I too tried to measure the proportion of water to rice and cook until absorbed -- usually with messy and or wasteful results. Now I cook it like pasta, heat a large pot of water (or stock) to a boil and add the rice cooking until tender. Drain through a mesh strainer and voila, perfect fluffy rice every time and no burt/sticky rice in the pan.
Cogit8r, Leeds
^ this, 100%. I favour 'Tilda', which I get both in the UK and where I live in the UAE. I like rice firm so after adding to boiling, salted water I simmer for 8 min. Gas hob and I stir it some in the first minute, prevents it forming a 'glued-together' layer on the base of the saucepan. Tilda pre-washes hence typically I don't bother washing. Some sources I've tried, however, definitely needed it – lots of dust, weevil frass, etc.
Sher
This method is recommended for removing the arsenic that is often found in rice
TM
Whew! This basic recipe would yield utterly flavorless rice. I agree with HNR, though didn't think to toast rice. I make basmati with tsp salt, a pod or two of cardamom, a few cloves, 1/2 cinnamon stick and tblsp butter or ghee. No onion. Dead simple and delish!
Portez
No need to wash--ever. Melt 1 T butter with 1 t minced garlic. Add 1 C of rice. Stir until rice is translucent. Add 1.5 C chicken broth, bring to a boil. Cover and turn heat to lowest level. Cook 17 minutes. It;s ready to serve.
Sol
I like adding a bit of salt and a tablespoon of oil and toasted cumin seeds to the water when it steams. Also, your local Indian store will have a great selection of the best basmati rice. It'll be far superior than anything you'll find in the big chain supermarket and quite cheaper.
Miranda
For perfect basmati: 1 part boiling water (or stock), 1 part rice. Rinse rice in cool water until clear. Drain. Add very hot water to 1" above rice. Soak 1/2 to 1 hr in water. Drain rice. Heat butter (or ghee) (2-4 tbls for 1 cup rice) in pot until bubbly. Saute rice for 5-10 minutes until grains become translucent. Add water and 1/2 -1 tsp salt per cup of rice. Stir, cover and turn heat to low. Cook 20 minutes, turn off heat, put dish towel on top of pot then lid. Let sit 10 minutes.
WestchesterPeach
Good formula, but nothing beats the “pasta” method of parboiling basmati for 10 minutes, draining thoroughly and then simmering in ghee/butter/oil slicked pot with dish towels wrapped on the lid. Your nose will tell you when it’s done.
R
Useba rice cooker. You will never look back...
Sol
It's not the same.
Renee Hack
How is us9ing a rice cooer for this rice?
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