Perfect Basmati Rice: A Step-by-Step Guide
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Learn how to cook fragrant basmati rice to perfection—tender, fluffy, and just right for soaking up your favorite curries and more.
Basmati is a fragrant long grain rice grown in the Himalayas and Pakistan known for its nutty flavor. “Bas” in Hindi language means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The key to making perfect basmati rice is to start with a high-quality brand of rice, preferably one imported from India or Pakistan. I love using Jyoti Basmati Supreme—it’s labeled “very long grain” and expands beautifully when cooked. It’s also important to rinse the rice under running water for a minute or two before cooking. This releases excess starch and prevents the grains from sticking together once cooked; the texture of basmati rice should be tender and fluffy, and the grains should be separate from one another.
Basmati rice makes a perfect side dish to many dishes, such as chicken curry, mulligatawny, butter chicken, chicken tikka masala, and tandoori chicken, to name just a few.
Table of Contents
“This truly is the perfect basmati rice! Tried and true, this recipe never fails…much better than the package directions!”
What You’ll Need To Make Basmati Rice
Step-by-Step Instructions
To cook basmati rice, begin by placing the rice in a fine mesh strainer. Place under cold running water, swishing the rice with your hand, for 1 to 2 minutes to release excess starch. (Alternatively, place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Use a fine mesh strainer to drain the rice.)
In a medium pot, combine the rice, water, butter, and salt. I use a ratio of 1 cup of rice to 1-3/4 cups of water.
Bring to a boil.
Cover the pot with a tight fitting lid and turn the heat down to a simmer.
Cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more.
Remove the pan from the heat and allow it to sit covered for 5 minutes, then fluff the rice with a fork.
How To Store Basmati Rice
Store leftover basmati rice in an airtight container in the refrigerator for up to 4 days. To reheat it, place the rice in a microwave-safe bowl and add 1 to 2 tablespoons of water to help retain moisture. Cover the bowl with a damp paper towel or a microwave-safe lid. Microwave on high for 1 to 2 minutes, stirring halfway through to ensure even heating.
How To Freeze Basmati Rice
Basmati rice can be frozen in an airtight container for up to 3 months. For easier storage, flatten it out in sealable plastic bags to save space in the freezer. No need to thaw it before reheating—just remove it from the freezer and microwave with 1 to 2 tablespoons of water.
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Perfect Basmati Rice
Ingredients
- 1 cup basmati rice preferably imported from India or Pakistan
- 1¾ cups water
- 1½ tablespoons unsalted butter
- ½ teaspoon salt
Instructions
- Place the rice in a fine mesh strainer. Place under cold running water, swishing the rice with your hand, for 1 to 2 minutes to release excess starch. (Alternatively, place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Use a fine mesh strainer to drain the rice.)
- In a medium pot, bring the rice, water, butter, and salt to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Comments
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I have to say this is the best basmati rice I’ve ever tasted. I made a tea of ginger and lemon and use that to cook the rice and then added cilantro to the cooked rice. Fabulous.
I tried this recipe last week and it was fantastic…perfect in every way. I make basmati rice often and your recipe exceeded my expectations. I always use Tilda brand rice.
Would you recommend halving the recipe for two people? Thank you.
Glad you liked it, Jan! Yes, it’s fine to halve it.
I have used this recipe many times. It is the best. I love how my rice turns out every time.
Perfect recipe!! I’ve never been able to cook basmati without it becoming a sticky clump. This was great and it only took 13 minutes to cook my rice!
I live in UK and am sick of constantly faced with american recipes, please give ingredients in UK metric as well
Hi, the great majority of my recipes include conversions to metric/weight measurements. (I just added them to this one.) To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
wow, angry much? Jenn gives metrics and Google is your friend!
Perfect. Easy to follow recipe
You should ask nicely or find chefs who live in the UK.
I’ve used this recipe dozens of times and it always comes out perfect. Except SKIP the BUTTER. The only things that you’ll be missing is the Unneeded Fat, Calories, and Cholesterol. I think it actually Tastes Better “Straight Up”… Give it a try and see, save the butter for your Toast.
This rice procedure is perfect. Thank you very much!
Made butter chicken and Basmati rice for dinner. This time I used your rice recipe. Perfection! Thank you.
I love it when a recipe turns out exactly as described. Follow the instructions and you will have perfect Basmati Rice.
Jenn, how could I turn this into saffron rice? Thanks, Carol
Hi Carol, I don’t have a recipe for saffron rice, but I see that there are several online that you could check out. One that gets high ratings is this one (please keep in mind that I haven’t tried it myself).