Basmati Rice
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 3 minutes
- Cook Time
- 22 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup long-grain basmati rice
Nutritional analysis per serving (4 servings)
169 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the rice in a large bowl and pour out the water. Repeat until the water runs clear, then drain the rice thoroughly using a sieve.
- Step 2
Add rice and 1½ cups water to a small saucepan; the water level should be about 1 inch above the rice. Heat over high. Once the water boils, about 6 minutes, cover the pot and reduce the heat to low. Cook, undisturbed, for 12 minutes. Turn the heat off and let sit for 10 minutes. Do not remove the lid; the rice will finish cooking in its own steam. Uncover and fluff the rice using a fork. Serve.
- If you like, add bay leaf, salt, whole spices (such as cloves and cardamom) or other flavoring agents to your rice before cooking.
Private Notes
Comments
Toast rice on low, w/a teaspoon of ghee or oil and a pinch of salt, moving constantly to avoid burning—while water comes just to a boil in a kettle. Optional: a few clove buds, cardamom pods, cumin seeds while toasting; diced onion before adding water. Add hot water, careful to avoid the plume of steam, cover, and simmer on low until the water is absorbed. Cardamom & clove will rise to the top so remove them, fluff w/a fork & serve. Adds 2 mins & huge taste & texture difference.
Try this basic recipe in a microwave. Same proportions of rice and water. Rinse rice. Put all together in chosen pot. Five to six minutes on high with loose lid. (I have an ancient Corning casserole that does the trick.) 15 minutes on medium, again with lid. I like Indian basmati rice, like Royal. No need for rice cooker.
This is certainly one method for cooking rice. My rule of thumb is a 1:2 ratio of rice to liquid, heat to boiling, then simmer with the lid on for 15 minutes. No peeking during the simmer/steam time. Vary ratio for different varieties of rice and cooking vessels. My source was not a cookbook, but the directions on a bag of white rice I purchased from the Grand Union when I was living on my own for the first time in 1978.
The very best rice!
I cook rice like pasta: lots of water, simmer about 15 minutes until just tender. Then drain, set sieve back over empty warm pan, cover with a tea towel while I finish cooking everything else. No measuring and it comes out fluffy every time.
Our convenience store in Harwichport, MA makes one Indian entree each day. Their Basmati rice is the best I ever had, long grains almost like mini noodles. I bugged them to give me some instruction. I now rinse three or four times, soak for 30 minutes, water at 1.5 X rice, cook for 12 and rest for 10 minutes . Now mine is a good as theirs!