How to Cook Basmati Rice: A Step-by-Step Guide
Basmati rice is the perfect complement for so many Asian curries and gravies. Furthermore, it is a staple dish in most Asian homes. Rice comes in many forms and types and is widely eaten worldwide, but Basmati rice stands a class apart.
It is known for its perfect, fluffy, and long grains, and when cooked properly, it perfects every dish it is served with!
Therefore, you must learn to make perfect Basmati rice! Follow my easy steps and simple 3-ingredient recipe to ensure that you make perfect Basmati rice every time!
My no-fail recipe will ensure you get tender, fragrant, and long grains of Basmati rice every time.
Ingredients
Here’s a list of my 3-ingredient recipe for Basmati rice:
- Basmati rice: 1 cup. Wash the rice under tap water until the rice water runs clear. Washing it thoroughly helps remove excess starch to the rice grains don’t stick together. Soak the rice for at least half an hour. Basmati rice must always be soaked for up to 1 hour before cooking.
- Salt: 1 tsp. Always add salt to the water in which you cook the rice. Salt adds flavor to the rice.
- Water: 2 1/2 cups. For boiling the rice.
For quantities, view the recipe recipe card below.
Instructions
Here are my simple instructions for boiling rice:
After washing and soaking the rice for half an hour, place the rice and water in a pan.If you want to learn how to wash and soak rice check here
Next, add the salt, and place this pan on a medium-high heat.
- Add salt.
Let it come to a boil. When it starts boiling, let it cook on a medium flame for about 10-12 minutes.
After 10 minutes, check if the rice is done. Take a grain of rice and squeeze it between your fingers. The grain should break apart but not turn to mush. The rice is now 70%-80% done. Most importantly, do NOT overcook the rice at this stage.
- Turn on the flame to medium-high and let it come to a boil.
- Boil the rice till for about 10-12 minutes.
Strain the rice immediately, discarding the water. Place it back in the pan and cover with a lid and then turn the flame down to the lowest heat and put the rice on dum, or steam for 5 minutes. This process allows any excess moisture to evaporate, leaving tender, fluffy, and long rice grains.
After 5 minutes, use a fork to fluff up the rice, and you will be ready to serve your perfectly boiled Basmati rice.
- Partially cover the pan.
- When it is 70%-80% done remove from heat.
- Strain the rice and add back to the pan.
- Cover with a tight lid and put on dum for about 5-7 minutes. After this time, your perfectly boiled rice is done!
Hint:
Use a fork to fluff up the rice when it is cooked.
You can add a teaspoon of ghee or butter to the rice when you put it on dum, for a delicious aroma.
Equally important is seasoning the rice water to achieve a balanced flavor.
Do NOT overcook the rice, as this will make it too soft, and it will stick together to form lumps.
Serving Suggestions
Basmati rice is served alongside several curries and gravies in Asia and the Middle East. Furthermore, tt is a staple part of every meal.
Basmati rice is best served with dal. Try making my Red Lentil or Masoor Dal recipe. Additionally, you can serve it with my Dhaba Style Chana Dal.
It is also used to make the famous biryani: try my Chicken Biryani recipe.
Boiled Basmati rice is also used to make Chinese-inspired Egg fried rice: Try my Chicken Manchurian & Egg fried rice recipe for the ultimate Chinese meal!
Equipment
Here is all the equipment I used to make boiled Basmati rice:
- 1 large dish to soak the rice
- 1 large pan to boil the rice
Top tips
- Washing the rice well help remove the excess starch.
- It is crucial to soak the rice for at least half an hour before boiling it.
- Seasoning the cooking water of the rice is important for a balanced flavor.
- Additionally, you can add other flavors to the rice, such as Bay leaves or cumin seeds.
- Avoid overcooking the rice as this will make it soft and form lumps.
FAQ
The ratio is 1 cup of rice to 1.5 cups of water. If you use more, you risk making soft rice, and any less will make the rice tough.
Yes, soaking the rice will help it cook quicker and make it tender.
It could be one of two things: You didn’t wash the rice properly, leaving starch on the grains, which made it clump together and sticky. Or, you added less water while cooking, and it became tough. Add a little more water and let it boil for a few more minutes.
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