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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Thanks – it really does come out perfectly – and my ex used to say I’m the only girl he knows who can burn soup!
The freezer instructions are a total bonus!
So easy, and the rice comes out perfectly!
It turned out sticky/clumpy as a result of too much water. In general, basmati calls for 1 cup rice to 1 1/2 cups water, not 1 3/4. But if you like it a bit clumpier, like Jasmine rice, this works. If dry, separated and fluffy is your preference, reduce the water.
The recipe’s caption ‘light, tender, and fluffy’ says it all! This is the only recipe I will use now!
It came out perfectly – thank you so so so much!
Best basmati rice I have made so far.Super great side dish.
Merci,Jenn
Suzanne
I didn’t have measuring spoons, so I eyeballed as best as I could and it came out so lovely 🥰 thank you for your recipe.
Hi Jen! I love all your recipes. I’m making the tikka masala tomorrow for the 100th time I think! Any thoughts on using brown basmati rice?
So glad you like the recipes! I’ve never used brown basmati rice, so I can’t say for sure if any changes would be necessary. I suspect the water to rice ratio would be the same, and the cooking time, similar, but keep an eye on it. (If after the 15 – 20 minutes of simmering, the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more.) Hope that helps!
Omg… perfection at last! I am diabetic and must watch my portions. I package the rice in 1/3 c amounts and freeze it.
Looking forward to Jenn’s new cookbook!
Made it according to the directions and it came out perfect!
Served rice topped with Korean BBQ (bulgogi), mushrooms, and a Greek Tzatziki sauce.
This was perfect! Turned out great!!