How to Cook Basmati Rice

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A closeup of cooked basmati rice being spooned out of a metal serving dish.

5 from 2 votes

It's easy to learn How to Cook Basmati Rice perfectly every time. All you need to know is the right cooking method, combined with the best ratio of water to rice. A few easy steps, like rinsing the rice before cooking, ensures the ideal texture: a combination of fluffy grains and a chewy bite.

Prep Time2

Cook Time23

Total Time25

Course: Side Dish

Cuisine: Indian

Servings: servings

Author: London Brazil

Ingredients

1 cup basmati rice
1 ⅔ cup water
½ teaspoon salt to taste
1 tablespoon butter or oil, optional

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Instructions

Rinse Rice: Add the rice to a fine-mesh strainer and rinse under cool running water for 1-2 minutes, or until it runs clear.
1 cup basmati rice
Add to Pot: Add all ingredients to a medium-sized saucepan or pot over high heat. Bring everything to a rapid boil- you want to see it foaming on the top and actively bubbling.
1 ⅔ cup water, ½ teaspoon salt, 1 tablespoon butter
Cover, Cook, and Rest: Once boiling, reduce the heat to medium-low, cover the pot with a lid, and cook for 12 minutes. Remove the rice from the heat and let sit for 5-10 minutes before taking off the lid. Fluff the rice using a fork and serve!

Notes

Serving: A serving size equals ½ cup cooked rice. (1 cup uncooked rice will yield ~3 cups cooked.)
Rinse: Run the uncooked rice under water before cooking.
Storage: Cooked basmati rice will keep well in an airtight container in the fridge for up to 4-5 days.
Freezing: You can freeze rice in a freezer-safe bag or storage container for up to 4-6 months. Portioning out individual servings ahead of time will help with thawing and single-serving use.
Reheating: Leftover rice is best reheated in the microwave, with a few tablespoons of water sprinkled throughout to help rehydrate it. Warm it 30 seconds at a time, stirring between, until soft and heated through.

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