Basmati Rice Recipe

Perfect, fluffy grains of basmati rice in bowl with spoon.

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5 from 12 votes

A simple recipe for making basmati rice, which results in perfectly textured, fluffy and long grains of rice each time.

Prep Time5

Cook Time15

Total Time20

Course: Main Course/Rice

Cuisine: Global, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 169kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Saucepan with lid OR
Instant Pot OR
microwave safe bowl

Ingredients

1 cup raw basmati rice
water

US Customary - Metric

Instructions

Place the basmati rice in a colander or strainer. Rinse under running water for a minute.
Place a large pot of water to boil on the stovetop over high heat.
When the water boils, add the rinsed basmati rice to it. Bring the water back to a boil, then turn heat to medium-low and let the rice cook 12-14 minutes or until the grains are tender.
Immediately strain out the excess water and place the rice in a bowl for serving.

Notes

It is important to strain out the water as soon as the rice is done cooking. If the rice sits in the hot water after cooking, it will continue to get soft and mushy.
Rice cooked this way will come out fluffy - you don't need to fluff the grains with a fork after cooking.

How to store and reheat basmati rice

Store cooked basmati rice in the fridge in an airtight container for up to three days. To freeze the rice, spread it in a thin layer on a cookie sheet immediately after cooking and let it cool in the fridge. Scoop it into a freezer-safe bag or container and freeze up to four months.

To reheat the rice, 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