Perfect Basmati Rice
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.
Servings: 4 cups
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.
Video
Notes
My Top Tip: Match the burner to the pot. A burner that’s too large can heat the sides of the saucepan and scorch the rice around the edges, even on low.
Storage: Store leftover basmati rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to help rehydrate it.
Freezing: Store cooled basmati rice in an airtight container in the freezer for up to 6 months. Thaw in the fridge overnight, then reheat.
Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg
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