Foolproof Basmati Rice Recipe
How to cook light, fluffy, and deliciously aromatic Basmati Rice on the stovetop! Perfect for curries, stir-fries, and so much more! For added flavor, substitute the water for chicken or vegetable broth and swap the olive oil for butter or ghee.
Servings: 3 cups cooked rice (approx)
Ingredients
- 1 cup basmati rice
- 1½ cups just-boiled water (or low-sodium chicken stock)
- 2 tablespoon olive oil (or butter)
- ½ teaspoon salt plus more to taste
Instructions
- Rinse the rice. Place the basmati rice in a fine-mesh strainer and rinse under cold running water, swishing gently with your hand. Rinse several times, or until the water runs almost clear. This removes excess surface starch and helps the rice cook up fluffy and separate.
- Soak the rice (optional). Transfer the rice to a medium bowl and fill with cold water. Allow rice to soak for 15-20 minutes.
- Drain the rice. After soaking, drain the rice well using a fine-mesh strainer. Shake off as much excess water as possible, then gently tap the strainer on a towel to remove lingering moisture.
- Toast the rice. Heat the olive oil (or butter) in a medium saucepan or wide skillet set over medium heat. Add the rice and salt. Thoroughly mix the rice so that each grain is covered in oil. Toast for 1–2 minutes, just until lightly fragrant.
- Boil the cooking liquid. Bring roughly 1½ cups of water or chicken broth to a boil using a kettle or covered saucepan. Some of the water may evaporate as it comes to a boil; remember to remeasure the liquid before adding it to the rice.
- Cook the rice. Add 1½ cups of just-boiled water (or stock). Increase the heat to high and bring the liquid to a rapid boil. Immediately reduce the heat to low, cover with a lid, and let the rice cook undisturbed for 10–12 minutes. Avoid lifting the lid during this time.
- Tip: If using a glass lid, you can gently tilt the pan to check for excess liquid. If you see water pooling, continue cooking for another minute or two. If the liquid is fully absorbed, it’s ready to rest.
- Rest the rice. Turn off the heat and let the rice sit, covered, for 5-10 minutes to steam. Do not lift the lid. After resting, uncover and gently fluff the rice with a fork. For extra richness, dot with a bit of butter before serving, if desired.
Notes
- One cup of dried basmati rice typically yields about 3 to 3½ cups of cooked rice. To scale up the recipe, use the same water to rice ratio, but be sure to use a larger pot with a wide enough base. Using a pot that is too small will result in rice that is sticky and gummy at the bottom.
- Infuse flavor by adding whole spices like cumin seeds, cloves, cinnamon sticks, or cardamom at the same time that you toast the rice.
- Storage: Cool completely, then transfer leftover rice to an airtight container. Store in the refrigerator for up to 4 days or the freezer for up to 2 months.
Nutrition
Calories: 308kcal | Carbohydrates: 49g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 17mg | Iron: 1mg
