Basmati Rice – Basmati rice is a staple in our home; the fragrance, texture, and length will leave you wanting more. Prepare our basmati rice recipe on the stove-top as we do with only four ingredients for a side you’ll want to pair with everything. We serve ours with Aloo Keema, Moong Dal, and Grilled Tandoori Chicken.
WHAT IS BASMATI RICE?
Basmati rice is long-grained rice most commonly associated with Indian, Persian, and Middle Eastern cuisine, but it’s a foundational meal for billions of people throughout the world. I didn’t grow up eating rice, so it was a pleasant surprise for this Utah gal! Unlike other varieties, basmati expands twice its size during the cooking process for long and elegant grains, making it perfect for saffron rice, pulao, or biryani.
WHAT YOU NEED TO MAKE THIS RECIPE
- Basmati Rice: The key to making good rice begins with soaking it in water beforehand; the longer, the better! Soaking results in the long basmati you’ve come to expect.
- Salt: Use salt to perfectly season the rice.
- Bay Leaves: Subtly flavor the rice with bay leaves.
- Green Cardamom: Not meant to be eaten, green cardamom pods add necessary aromatics.
HOW TO MAKE BASMATI RICE
Wash the rice until the water runs clear.
Soak the rice in water for at least 30 minutes.
Drain the soaking water and add rice to a sauce pan with one cup of water. Season with salt and add bay leaves and green cardamom pods. Bring the pan to a boil over medium heat.
Reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for about 10-15 minutes.
I like to wrap the lid with a towel to create even more of a seal.
Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 10 minutes before serving.
Serve the rice as is or top it with butter, and enjoy!
HOW TO COOK BASMATI RICE IN A RICE COOKER
All rice cookers are different so follow the instructions for your rice cooker accordingly. Otherwise, perfectly cooked basmati rice in the rice cooker comes down to ratio. Add equal parts water and rice, then season with salt, a bay leaf, green cardamom pods, and enjoy!
COOKING TIPS
- Increase the water ratio by two tablespoons if you’re making rice at high elevation.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, we hope you will try one of these rice dishes!
SERVING SUGGESTIONS
- Butter Chicken
- Chicken Karahi
- Chicken Korma
- Baked or Grilled Tandoori Chicken
- Joojeh Kabob
- Koobideh Kabob
- Moong Dal (Instant Pot and Stovetop)
- Saag Paneer
- Karahi Gosht (Lamb or Mutton Karahi)
- Shawarma
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – Store the leftovers in an airtight container; cooked rice keeps in the fridge for 5-7 days.
- FREEZER – Allow the dish to cool completely, and add it to a freezer-safe bag or container. Basmati rice will freeze for up to 6 months. When you’re ready to eat it, defrost it in the fridge.
- REHEAT – Warm rice in the microwave or stove-top.
- REPURPOSE – Make kheer or Easy Vegetable Fried Rice with the leftovers.
FREQUENTLY ASKED QUESTIONS
How should I prepare basmati rice?
1. Wash – Wash the rice until the water runs clear to remove excess starch and impurities. This will also prevent the rice from clumping as it cooks.
2. Soak – This step is critical! For long, luxurious rice, soak the grains for at least 30 minutes. This allows the rice to absorb moisture before it cooks resulting in long, separate grains.
Which basmati rice is best?
• Best Deal and Best Overall: Royal Chef’s Secret
• Best Length: Daawat Extra Long Grain
What is the correct basmati rice to water ratio?
Answers vary depending on who you ask, but as long as you have prepared your rice beforehand by soaking them thoroughly, you will need a 1:1 ratio of water and rice.
Is basmati rice the same as white rice?
Basmati is a variety of white rice, but differs from ordinary white rice or jasmine. What sets basmati apart is its ability to expand and double in size as it cooks.
YOU SHOULD ALSO TRY:
Basmati Rice
Equipment
- Small Bowl
- Sauce Pan , with a lid
Ingredients
- 1 cup basmati rice
- 1 cup water
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon green cardamom
Instructions
- Wash the rice until the water runs clear.
- Add the rice to a bowl and cover it with water to soak for at least 30 minutes.
- Drain the soaking water and add the rice to a medium sauce pan with one cup of water. Season with salt and add bay leaves and green cardamom pods. Bring the pan to a boil over medium heat.
- Reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for about 10-15 minutes. I wrap the lid with a towel to create even more of a seal.
- Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 10 minutes before serving.
- Serve the rice as is or top it with butter, and enjoy!
Notes
- Increase the water ratio by two tablespoons if you’re making rice at high elevation.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.