Basmati Rice Recipe
A complete guide to cooking perfect basmati rice, the long-grain and aromatic Indian rice. Learn how to cook basmati in a saucepan, in the Instant Pot and in the microwave, and the exact rice to water ratios that will yield fluffy, aromatic, slender grains of rice.
Servings: 4 servings
Calories: 169kcal
Equipment
- Saucepan with lid OR
- Instant Pot OR
- microwave safe bowl
Instructions
No-soak stovetop method (1: 2 cups rice to water ratio)
- Place 1 cup of rice, without rinsing, in a saucepan with 2 cups water. Bring to a boil over medium heat. Stir the rice once, place a tight lid over the saucepan, lower heat to the lowest setting on your stove, and cook the rice for 15 minutes. Halfway through cooking, open the lid and stir the rice gently for the last time. This ensures that the rice on top doesn't remain hard and undercooked. Cover the saucepan. After the rice has finished cooking, resist the temptation to open the saucepan and peek. Let it stand 15 minutes, then gently fluff the rice with a fork to separate the grains.
Rinsing stovetop method (1: 1¾ cups rice to water ratio)
- Place a cup of rice in a colander and hold it under cold running water for a minute or two, gently moving it around with your hand, until the water runs mostly clear. Place the rice in a saucepan with 1 ¾ths cup water. Bring to a boil, then cover, turn heat to lowest setting, and set the timer for 12 minutes. Halfway through, at the six-minute mark, stir the rice gently. Cover and let it continue cooking. Once cooking is complete let the rice stand at least 10-15 minutes without peeking. Then remove the lid and fluff the rice grains with a fork before serving.
Soaking method for stovetop (1: 1¼ cups rice to water ratio)
- Place a cup of rice in a bowl covered with two inches of cold water. Let the rice soak 30 minutes. Transfer the rice to a colander and rinse it for a few seconds, moving the rice grains around with your hand to get any remaining starch out. The rice grains have absorbed some water and are tender at this point so be gentle as they can break! Place the rice in a saucepan with 1 ¼ths cup water. Bring to a boil over medium heat, turn heat to lowest setting, then cover and cook 8 minutes. Stir gently halfway through. After cooking is complete let the rice stand 15 minutes. Then fluff the rice grains gently with a fork.
Instant pot method (1: 1¼cups rice to water ratio)
- Place the unrinsed basmati rice in the IP liner or in a separate IP-safe container. Pressure cook for 8 minutes, then wait for 10 minutes for the pressure to release naturally or force-release. Fluff grains with fork before serving.
Microwave method (1:2 cups rice to water ratio)
- Place a cup of unrinsed rice in a microwave-safe bowl with 2 cups water. Microwave on high for 12 minutes. Let the rice stand 10 minutes in the microwave, then fluff the rice gently with a fork before serving.
Notes
- Biryani rice: To cook the perfect rice for biryani, you need the rice to be only about 80 percent cooked and quite al dente, because it will continue to cook with the biryani masala. Use the soaking method to make biryani rice and reduce the quantity of water to 1 cup.
- Rice for pulao or fried rice: For a pulao or fried rice, you need the rice to be nearly cooked but it needs to be firm enough that it won't gum together in the wok. Cook the rice using the rinsing method and cook the rice for 10 minutes instead of 12. For fried rice spread the rice out on a cookie sheet and let any residual water evaporate before adding it to the wok.
- Cumin rice. I make cumin rice using the no-soak method. You can see the recipe for cumin rice, or jeera rice, here.
- Rice for stews. It's not a good idea to add oil or butter to rice you will use in biryanis and pulaos because the oil slick on the rice keeps it from absorbing other flavors. If you are serving basmati rice alongside a stew, however, you can add a tablespoon of vegan butter to the water when cooking, along with a bit of salt, to add flavor.
- Refrigerate: Cooked basmati rice will keep in the fridge for up to three days.
- Freeze: Place cooked rice in a thin layer on a cookie sheet immediately after cooking and let it cool down in the fridge. Scoop it into a freezer-safe bag or container and freeze up to four months.
- Reheat: Add a tablespoon of water for every cup of rice and reheat on the stovetop for 3-5 minutes, stirring gently to make sure nothing sticks. You can also do this in the microwave. Add a tablespoon of water for each cup of rice and microwave on high for one to two minutes.
Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 13mg | Iron: 0.4mg