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A close up of basmati rice in a bowl.

Basmati Rice

Tressa Jamil
Make perfect basmati rice every single time using our simple, and easy to make recipe; pair the side with daal, curry, kabobs, and grilled meat.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Soaking Time: 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Indian, Pakistani, Persian
Servings 6 Servings
Calories 111 kcal
Equipment
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.
  • 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
Cooking Tips:
  • 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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 111 kcal | Carbohydrates: 25 g | Protein: 2 g | Sodium: 393 mg | Potassium: 1 mg | Vitamin C: 1 mg | Calcium: 1 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!