How to Cook Basmati Rice
Updated Sep 29, 2025
Follow this guide for how to cook basmati rice with the best rice to water ratio and timing for fluffy fail-proof long grain white rice!
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Make Fail-Proof Basmati Rice
When I got married, the first recipe I called my mom to ask her to teach me was rice, and specifically, how to cook basmati rice. That’s because it’s the rice I grew up eating with my mom’s Lebanese recipes liked Spinach Stew, Green Bean Stew and Beef Kafta.
Cooking rice is one of those fundamental cooking skills that’s so useful to learn, and no, you don’t need a rice cooker! My easy method that I learned from my mom will show you exactly how to cook fluffy, fragrant basmati rice of your dreams. Rinsing, rice-to-water ratios, and not opening the pot too soon are all key. Let’s go!
Happy Cooking!
– Yumna
Basmati Rice Ingredients
- Basmati Rice: This is a long-grain aromatic rice. This guide is for the white variety, but there is also brown Basmati. If you use brown rice, just note the cooking time will be longer.
- Water: Start with cold water. You could also use stock.
- Salt: Not just for flavor, salt also keeps the grains separate which leads to fluffier rice.
How to Make Basmati Rice
How to Cook Basmati Rice
Ingredients
- 1 cup basmati rice
- ½ teaspoon salt
- 1 ¾ cup water
Instructions
- Measure the rice into a cup and level the top.
- Rinse the rice in a fine mesh sieve thoroughly in cold water until the water runs clear.
- Transfer the rice into a saucepan over medium-high heat. Sprinkle with salt, then add the water and bring to a simmer uncovered, about 5 minutes.
- Using a wooden spoon, stir the rice in the pan to evenly distribute it, but don’t over stir.
- Lower the heat to low, cover with a tight fitting lid and cook for 18 minutes without opening the lid. Then turn the heat off.
- Remove the saucepan from the heat. Allow the rice to rest for 5 minutes, without opening the lid, to absorb all the liquid and steam.
- Fluff the rice with a fork to separate the grains, and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Rinse the rice. Don’t bypass rinsing it: this will remove excess starch and make sure the grains don’t clump together.
- Don’t skip the resting step. Resting the rice after it’s finished cooking will help achieve fluff textured rice.
- Double-check the cook times for the rice you’re using. Suggested cooking times can differ depending on the brand of rice you are using.
- Absorb excess moisture. Once the cooking time is up and the pot is off the heat, you can wrap the lid with a clean tea towel to catch excess condensation from dripping back into the rice.
- Add extra flavor. Aside from swapping the water for broth or stock, you can also infuse the water with herbs like bay leaves (1 or 2), parsley stems (3 or 4) or even a small pinch of saffron.
Recipes to Serve with Basmati Rice
- Steak Shish Kabobs
- Sesame Shrimp with Broccoli
- Pan Fried Honey Lemon Salmon
- Baked Balsamic Chicken
- Beef Kafta
- Blackened Salmon
FAQs
Store cooked basmati rice in an airtight container and it is good for up to five days in the refrigerator. When reheating rice – either in the microwave or on the stovetop – first stir in a little bit of water to help rehydrate it. Start with about a tablespoon per cup and add more as needed. Then simply cook until it reaches the desired temperature.
Yes, you can freeze cooked basmati rice. Make sure to cool the rice completely, portion it into freezer-safe containers or bags, and then freeze for up to a 6 months.
Try tossing the rice in some oil or butter to help separate the grains. Start with a just a teaspoon.
Comments
Hi. Will this method also work for brown basmati rice? BTW love your recipes.
Check out my “How to Cook Brown Rice” post! https://feelgoodfoodie.net/recipe/how-to-cook-brown-rice/