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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It turned out perfect. Thank you!
This recipe worked great and my daughter kept saying that the rice was the best part of the meal
I tried with brown basmati rice and added the gravy of the chicken legs we baked. Very good result! Thanks for the recipe
Excellent white basmati rice using all measurements given in recipe and a vented rice cooker. The butter and salt brought out the nutty flavor of the basmati!
Success! Used brown basmati, rinsed the same several times (more like 8-10 tomes) but otherwise followed recipe as is. It was delicious. Thank you!!!
Sorry forgot my rating.
My husband does NOT like rice, at all!!! I used your recipe for basmati, and he really enjoyed it!! So much, we are having it again tonight!! Thank you the recipe is delicious!!!👍👍👍😀😀😀😀
Turned out great, I used coconut oil instead of the butter and it’s the first time I have rinsed out the rice 4 times but it was definitely worth the rinses, it worked perfectly, thanks
Way too much liquid. Completely overcooked and generally awful. I’ve lived in Asia for over a decade and just came back to the states, thinking the lack of humidity would change the radio of water to rice, but this just didn’t work.
I have made this recipe numerous times and like the title says, it turns out perfectly every time!
Excellent recipe. Turned out perfect.
Awful mushy mess. I followed the recipe to a T and ended up throwing out and starting over. Total waste!!!
This recipe is the opposite of perfect basmati rice. I followed the recipe exactly and what I got instead was a mushy mess. I ended up throwing everything away and wasting my time. The amount of water called for is simply not correct. After much searching the only basmati recipe that truly makes perfect basmati rice is the one from food52.com . Don’t bother with this one.
Two kinds of rice are in market one from indian side and from pakistani. indian basmati rice needs less water and pakistani needs more water. you have to take into account this as well. I think there is a gap in above recipe which is after boiling you need to heat rice for five minutes with lid on and very low heat. Thereafter with lid still on rice should be left for another ten minutes. This will dry the cooked rice. Then there will be no mushy mess.