perfect basmati rice

This recipe makes the most perfect basmati rice every time, and it&#039;s so simple. Light, fluffy and aromatic.

How to Cook Basmati Rice

basmati rice

water

olive oil

salt

Place the rice to a medium sized pot and add enough water to cover it by a few inches. Use your hands to swish the rice around, then carefully pour off the cloudy water. Repeat 3-4 times until the water is nearly clear. Drain off the rest of the water, or use a fine mesh strainer to completely drain it, then add the rice back to the pot.

Now add 1 1/2 cups fresh water to the rice along with the oil and salt. Bring to a boil, uncovered at first, then once boiling cover the pot with a tight fitting lid and turn the heat down so the rice is simmering. Cook for 15 minutes, until the water appears absorbed. Remove from heat and let it steam for another 5-10 minutes.

Fluffy the rice with a fork and serve.

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cup basmati rice, rinsed.

ghee (or sub coconut oil)

black mustard seeds

cumin seeds

fennel seeds

curry leaves

Add rice and simmer gently at a low boil, uncovered over medium heat until rice is just perfectly tender- check at 8-10 minutes, and continue cooking if need be. Keep in mind brown rice will take longer.

Drain, and let stand over a strainer for 5 minutes.

Optional Indian Tempering oil

Heat ghee over medium heat. Add seeds, salt and leaves, and saute until seeds begin to crackle- about 30-60 seconds. Turn heat off.

Place rice in a serving dish and spoon tempering oil over top.

For added flavor, substitute the water for chicken or vegetable broth and swap the olive oil for butter.

How to Cook Perfect Basmati Rice

just-boiled water ((or low-sodium chicken stock))

olive oil ((or butter))

Wash rice. Wash your rice in several changes of cold water, or until the water runs nearly clear. Thoroughly washing the rice removes dirt and surface starch and helps promote fluffier, less sticky rice.

Soak. Transfer the rice to a medium bowl and fill with cold water. Allow rice to soak for 15-20 minutes. Meanwhile, boil the water (or chicken broth). You may use an electric or stovetop kettle, or old-fashioned pot. You will need 1.5 cups of just-boiled liquid - no more.

Drain the rice. Thoroughly drain your rice in a fine-mesh strainer. Then, place the rice-filled strainer on top of a kitchen towel and carefully tap to remove any excess water.

Toast the rice. Heat the olive oil (or butter) in a wide, lidded saucepot or pan over medium heat. Add the rice and salt. Thoroughly mix the rice so that each grain is covered in oil.

Add the liquid and cook. Add the boiled water (or stock), increase heat to high, and bring to a rapid boil. Immediately reduce heat to low and cover with a lid. Leave the rice to cook for 10-12 minutes without lifting the lid.

If you have a clear glass lid, you can check for doneness by carefully tilting the pan to one side. If you see a pool of extra liquid, you know to keep cooking. If no liquid is visible, it&#039;s a good indication that most of the liquid has been absorbed.

Steam the rice. Without removing the lid, turn the heat off and allow the rice to steam, undisturbed, for 10-15 minutes. Just before serving, fluff with a fork and dot with 1-2 tablespoons of butter, if desired.

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How to Cook Basmati Rice

35 Indian Recipes to Make at Home

How to Cook Perfect Basmati Rice

Top 3 perfect basmati rice recipes from across the web

The most viewed perfect basmati rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Cook Basmati Rice

35 Indian Recipes to Make at Home

How to Cook Perfect Basmati Rice

The most viewed perfect basmati rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine