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 with only four ingredients for a side you can 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. 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.
- Spices: Flavor the rice with salt, green cardamom, and bay leaves.
HOW TO MAKE BASMATI RICE ON THE STOVE TOP
The full recipe with measurements is in the recipe card below.
Wash the rice until the water runs clear.
Soak the rice in cold 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.
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
Okay, stovetop rice isn’t everyone’s cup of tea, and I know that. So if you’re a rice cooker fan, this is for you. Something to keep in mind, all rice cookers are different, so be sure to follow the instructions for your rice cooker.
Otherwise, perfectly cooked basmati rice in the rice cooker comes down to a ratio. Add equal parts water and rice, then season with salt, green cardamom, and a bay leaf.
EXPERT TIPS
Follow these steps to cook perfectly fluffy and fragrant Basmati Rice on the stovetop.
- Rinse the rice under cold water until the water runs clear; this helps to remove excess starch and prevent the rice from sticking.
- Soak the rice in cold water for at least 30 minutes to an hour to soften the rice and reduce the cooking time.
- While the rice is cooking, I like to wrap the lid with a towel to create even more of a seal.
- Once the rice cooks, remove the pan from heat and let it rest for 10 minutes; this allows the rice to absorb any remaining liquid and become fluffy.
- Increase the water ratio by two tablespoons if you’re making rice at a high elevation.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these rice dishes!
SERVING SUGGESTIONS
- Butter Chicken Masala, Chicken Karahi, Chicken Korma, Karahi Gosht
- Shawarma
- Baked or Grilled Tandoori Chicken
- Koobideh Kabob, Joojeh Kabob
- Moong Dal Instant Pot Recipe
- Saag Paneer
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; cooked rice keeps in the fridge for 5-7 days.
- Freeze – Let the dish cool completely, and transfer it to a freezer-safe bag or container. Basmati rice freezes for up to 6 months. When you’re ready to eat it, defrost it in the fridge.
- Reheat – Warm the rice in the microwave or stove-top.
- Repurpose – Make kheer, Din Tai Fung fried rice, 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.
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Basmati Rice
- Small Bowl
- Sauce Pan , with a lid
- 1 cup basmati rice
- 1 cup water
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon green cardamom
- 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.
- 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!
- Rinse the rice under cold water until the water runs clear; this helps to remove excess starch and prevent the rice from sticking.
- Soak the rice in cold water for at least 30 minutes to an hour to soften the rice and reduce the cooking time.
- While the rice is cooking, I like to wrap the lid with a towel to create even more of a seal.
- Once the rice cooks, remove the pan from heat and let it rest for 10 minutes; this allows the rice to absorb any remaining liquid and become fluffy.
- Increase the water ratio by two tablespoons if you’re making rice at a 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.