How to Cook Perfect Basmati Rice
Once you have mastered the absorption method of cooking basmati rice you will have perfectly cooked rice time after time.
Don't worry its easy!
Easy Measuring
To cook perfect rice you need twice the volume of water to rice.
I use a cup to measure the rice, adding twice as much water by volume but you can also do it by weight.
For 2 generous portions of cooked rice, you will need 250g rice (9oz) and 500ml (18floz) water
or
1 measuring cup of rice to 2 of water.
It doesn't really matter what you use to measure as long as you keep to the same ratio of rice to water.
How to Cook Perfect Basmati Rice step by step
Step 1
Place the rinsed rice in a pan and add the measured water.
Step 2
Bring to the boil and add a generous pinch of salt, stir well.
Step 3
Cover with a tight fitting lid and reduce the heat under the pan to as low as possible.
Step 4
Cook for 10 minutes by which time the water will have been absorbed. Allow to stand for another 2–3 minutes. Do not be tempted to lift the lid during this time.
Step 5
Fluff up the rice with a fork
Step 6
Serve immediately
Serve with
The subtle flavour of basmati rice makes it versatile rice which pairs well with an infinite number of dishes.
It is the perfect partner for flavour-packed dishes. It’s a classic with Indian curries, creamy kormas, and spicy dals. It also pairs well with Middle Eastern dishes like kebabs, tagines, or simply alongside grilled meats or fish.
Try it with......
Variations
- Coconut rice – for a simple variation, add 2 teaspoon coconut milk powder with the salt.
- Lemon Rice – Add finely grated zest and juice to taste,while fluffying up with a fork.
- Herby Rice – Stir chopped parsley, coriander or dill just before serving
Perfect Basmati Rice
Equipment
- cup or measuring jug
- sieve
- 1 small saucepan with a tight fitting lid
Ingredients
- 250 g basmati rice (9oz)
- 500 ml water (18floz)
- ¼ teaspoon salt
Instructions
- Place 1 cup/ 250g rice in a sieve and rinse under cold running water until the water runs clear.
- Place in a pan and add 2 cups/ 500ml water. Bring to the boil and add ¼ teaspoon salt, stir well.
- Cover with a tight fitting lid and reduce the heat under the pan to as low as possible.
- Cook for 10 minutes by which time the water will have been absorbed. Allow to stand for another 2–3 minutes. Do not be tempted to lift the lid during this time.
- After standing remove the lid and fluff up the rice with a fork. Serve immediately.
Notes
- Do not remove the lid while the rice stands. The steam in the pan will finish cooking the rice. If you lift it too early it may be under cooked.
- Cool leftover rice as quickly as possible and refrigerate as soon as cool enough.
- Do not keep cooked rice more than 24 hours.
- Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.
Nutrition
Pin for Later
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.