Stovetop basmati rice is a staple in my house. Prepare this fail-proof basmati rice using just four ingredients. It’s an easy side dish you can pair with everything from aloo keema and moong dal to 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.
Key Ingredients
- Basmati Rice: The key to making good rice begins with soaking it in water beforehand – the longer, the better! Soaking results in the long, restaurant-style basmati you’ve come to expect.
- Spices: Flavor the rice with salt, whole green cardamom, and bay leaves.
How to Make Stovetop Basmati Rice
The full recipe with measurements is in the recipe card below.
Step 1: Rinse the rice through a fine mesh strainer until the water runs clear. Transfer the rice to a large bowl and cover it with water. Soak for at least 30 minutes.
Step 2: Drain the soaking water and add the rice to a saucepan with 1 cup of water, salt, green cardamom pods, and a bay leaf. Bring to a boil over medium heat.
Step 3: Reduce the heat, cover, and cook for 10-15 minutes, or until the liquid is absorbed.
Step 4: Remove the pan from the heat and fluff the rice with a fork. Cover, let it steam for 10-15 minutes before serving.
Make Rice Cooker Basmati Rice
It’s confession time: long before Jamil Ghar and learning how to cook, I was a serial rice killer, burned, undercooked, you name it. Needless to say, a rice cooker became my best friend. If stovetop basmati rice feels intimidating, this one’s for you.
Every rice cooker is a little different, so be sure to follow your model’s instructions. Otherwise, making basmati rice in the rice cooker comes down to the ratio. Start with equal parts water and rice, then season with a pinch of salt, a few green cardamom pods, and a bay leaf.
Expert Tips
Follow these easy tips for perfectly cooked stovetop basmati rice every time.
- Wash the rice. Rinse the rice under cold water until the water runs clear to remove excess starch and prevent the grains from becoming sticky.
- Soak the rice. Let the rice soak in cold water for at least 30 minutes; the longer, the better, to soften the grains and shorten the cooking time.
- Let it steam. After the rice cooks, remove the pan from the heat, cover it, and let it steam for 10–15 minutes to absorb any remaining liquid.
- Tips for high elevation. Increase the water ratio by two tablespoons if you’re making rice at a high elevation.
If you enjoy stovetop basmati rice, try more rice recipes!
Serving Suggestions
- Butter Chicken Masala, Chicken Karahi, Chicken Korma, Karahi Gosht
- Shawarma, Adana Kebab
- Baked Tandoori Chicken, Grilled Tandoori Chicken
- Koobideh Kabob, Joojeh Kabob
- Moong Dal
- Saag Paneer
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 5-7 days.
- Freeze: Let the dish cool completely, and transfer it to a freezer-safe bag or container. Basmati rice freezes for 6 months.
- Thaw: Defrost the rice in the fridge overnight.
- 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.
More Indian Recipes:
Stovetop Basmati Rice
- 1 cup basmati rice
- 1 cup water
- 1 teaspoon sea salt
- 1 teaspoon green cardamom pods
- 1 bay leaf
- Rinse the rice through a fine mesh strainer until the water runs clear. Transfer the rice to a large bowl and cover it with water. Soak for at least 30 minutes.
- Drain the soaking water and add the rice to a saucepan with 1 cup of water, salt, green cardamom pods, and a bay leaf. Bring to a boil over medium heat.
- Reduce the heat, cover, and cook for 10-15 minutes, or until the liquid is absorbed.
- Remove the pan from the heat and fluff the rice with a fork. Cover, let it steam for 10-15 minutes before serving.
- Wash the rice. Rinse the rice under cold water until the water runs clear to remove excess starch and prevent the grains from becoming sticky.
- Soak the rice. Let the rice soak in cold water for at least 30 minutes; the longer, the better, to soften the grains and shorten the cooking time.
- Let it steam. After the rice cooks, remove the pan from the heat, cover it, and let it steam for 10–15 minutes to absorb any remaining liquid.
- Tips for high elevation. Increase the water ratio by two tablespoons if you’re making rice at a high elevation.