How to cook basmati rice so it’s light and fluffy – no need to rinse the rice or drain giant pots of boiling water. Just use a rice to water ratio of 1 cup of rice to 1.5 cups of water and a simple method called the absorption method. Perfect every time!
See separate directions for brown basmati rice – See How to cook Brown Rice.
Looking for other types of rice? See: White rice | Jasmine Rice | Brown Rice
How to cook Basmati Rice
The biggest mistake most people make which results in gluey rice is using the wrong rice to water ratio.
The correct rice to water ratio is 1 : 1.5 (1 cup of rice to 1.5 cups of water).
Most people use 1 3/4 cups of water or even 2 cups of water, AND they rinse the rice which makes it waterlogged and makes the mushy rice problem even worse.
This method I’m sharing today is simple, fuss free and yields fluffy basmati rice every time. NO RINSING RICE. No fussing with draining rice from giant pots of boiling water.
Here’s how.
How to make Basmati Rice
Place water and rice in saucepan;
Bring to simmer on medium high without the lid;
When entire surface is bubbly and foamy, place lid on, turn down to medium low and cook 12 minutes;
Remove from stove and rest 10 minutes;
Fluff; then
Serve!
How to cook Basmati Rice – TIPS
Heavy / tight fitting lid – loose or lightweight lid results in loss of water when it overflows, as well as steam;
Right pot size – use a medium saucepan (as pictured in video) for up to 2 cups of rice. For 3 cups or more, use a pot. Reason: if you try to cook too much rice in a small saucepan, the rice cooks unevenly and rice at the bottom tends to be stickier;
Bring to boil without lid on – this helps with even cooking by bringing the water up to the correct temperature before placing the lid on to steam;
DO NOT PEEK while it’s on the stove – causes steam to escape which results in uneven cooking;
10 minute rest is essential – Rice fresh off the stove is wet, sticky and hasn’t finished cooking. The grains absorb the liquid while it’s resting; and
DO NOT fluff with fork – it will break the long grains. Use a rubber paddle (pictured above and in video) or rice paddle.
How to cook Basmati Rice – TROUBLESHOOTING
Overflow during cooking (when you get starchy water running down the side of the pot) – either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow)
Burnt base – heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove – use medium high. Strong stoves – use low.
Rice not cooked evenly – heat was not high enough OR you didn’t bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside.
Gummy rice – are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
Frequently Asked Questions
NO. With the correct rice to water ratio (1 cup rice to 1.5 cups water) and the cooking method set out in the recipe below, the rice will be fluffy without rinsing the rice.
Exceptions:
If you bought rice at markets from a sack, rinse for hygiene purposes and also can be excessively starchy. Reduce water by 2 tablespoons, otherwise it will be gummy;
Biryani – because of the manner in which this dish is cooked.
Basmati rice is a type of white rice. It is more aromatic than plain white rice (such as rice used in Chinese and Japanese cuisine), with a slight nutty perfume. The grains are also longer than ordinary white rice.
No. They have virtually the same amount of calories. And they are both carbs!
Absolutely. Freeze in portion sizes in airtight containers. For 1 cup of frozen rice, reheat in the microwave (loosely covered) on high for 2 minutes – it will become steamy and fresh, just like it was just cooked! If the rice is a bit dry (possibly because container was no fully airtight), sprinkle with water then microwave loosely covered again – this will make the rice moist.
Basmati rice is a type of rice that is from the Indian sub-continent, and also common across the Middle East. It is traditionally served with Indian food – ideal for dousing with rich, spice infused curries! Basmati rice is also used for cooking dishes, such as Biryani which is the famous rice dish from the Indian sub-continent.
Below are some popular curries that are traditionally served with basmati rice!
Curries to serve with basmati rice
And now, go forth and enjoy your new fluffy Basmati rice life! 🙌 – Nagi x
Watch how to make it
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Basmati Rice (simple method, fluffy rice!)
Ingredients
- 1 cup uncooked basmati rice (Note 1)
- 1 1/2 cups water (just cold tap water)
Instructions
- Place rice and water in a medium size saucepan over medium high heat, no lid.
- Bring to a simmer – the edges should be bubbling, the middle should be rippling, the surface will be foaming.
- Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves).
- Cook for 12 minutes – DO NOT LIFT LID.
- Tilt saucepan, then take a QUICK peek to ensure all water is absorbed – be super quick, then clamp lid back on.
- Remove from heat, leave for 5 to 10 minutes with lid on, then fluff with fork and marvel at fluffy rice!
- Note – Large batches will take slightly longer – about 13 minutes for 2 cups, about 15 minutes for 4 cups (use a pot).
Recipe Notes:
1 cup = 12 minutes
2 cups = 13 minutes
4 cups = 14 minutes 3. TROUBLESHOOTING:
- Overflow during cooking – either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow)
- Burnt base – heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove – use medium high. Strong stoves – use low.
- Rice not cooked evenly – heat was not high enough OR you didn’t bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside.
- Gummy rice – are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
Nutrition Information:
Life of Dozer
His favourite spot in the house – for food potential no doubt!
Where can I find the correct measurements for different types of rice?
Thank you for this measure though.
Hi Kathy, sorry I don’t understand what you are asking for? N x
I always thought I was quite good at cooking rice (rinsing and then 1 cup of rice, 2 cups of water) – but oh how wrong was I?! This is the only way I cook rice now and it’s absolutely perfect, thank you Nagi!
I was afraid the rice will burn and used lesser temperatures than recommended. It didn’t burn, but it stuck anyways. Yes, it is fluffy and good, yet there’s a loss of rice due sticking and a tedious cleaning ahead. So, thank you, but no thanks. I’ll continue to cook the way I do for the last 35 years. Be well.
Brilliant, the first time i have successfully cooked rice. Thank you!
Excellent recipe! Made it for first time today to have with katsu curry and it was a fit! First time ever Marc doesn’t come out sticky! Thank you will definitely make it again
My basmati rice came out perfect! Thank you.
Wow! I use a rice cooker at home, but I’ve just cooked some basmati using this method at my father-in-law’s place, and it’s absolutely PERFECT! I’m astounded. How does it not stick to the bottom of the pan?! Amazing! Thank you!
Hi: Can you use vegetable or chicken broth in stead of the water.
Thank you
Hi CL, yes you can if you want to add flavour into the rice, although I would do 1/2 water, 1/2 stock – N x
Nevermind. I just figured it out from other comments.
Recipe instructions said that there is a 1-1.5 ratio of rice to water. However, if you scale up to 2 cups of rice, it shows 3 cups of water. Shouldn’t it be 3.5?
Hi, no I think 3 cups is correct. It’s simply 2 x 1.5 = 3. Try it on your calculator on your phone. Hope this helps. Love this way of cooking rice!! It’s revolutionised my fried rice recipes
Just perfect !! Thank you very much 😊
Hi Nagi! Cant wait to try this recipe. If I wanted to incorporate frozen veggies, would you recommend reducing the water added?
I never leave comments but have to say that rice turned perfectly fluffy, cooked through, not dry, not soggy, just right!
Thanks for sharing this simple recipe that actually works good!
Thanks so much for taking the time to write some feedback Alesia, I really appreciate it! N x
Finally! The grains were fluffy with good separation, perfectly cooked. Added cayenne and turmeric to the boiling water which worked great. Thanks!
After two or three disasters cooking basmati rice according to the directions on the rice package, I came upon your instructions for cooking basmati rice, and the results since then have been PERFECT – so, thank you! BUT when I mentioned my new success to a friend, she cautioned me that RINSING rice before cooking is ESSENTIAL because rice, as it grows, absorbs ARSENIC from the soil! Is this true? I checked it online and, yes, it seems that it’s true. There are numerous articles online about arsenic in rice, and how important it is to rinse the rice. But – if the rice is ABSORBING the arsenic from the soil, how does rinsing (the exterior) get rid of it? Please reply and let us know your thoughts about this: is the arsenic in rice really a problem? Does rinsing reduce or eliminate the arsenic? How badly does the recommended rinsing reduce the quality of the rice, based on your recommended cooking instructions? Many thanks! Bonnie
You might want to check nutritionfacts.org, my go to for anything food / health related. Dr Greeer is very thorough and always goes to the science before publishing!
Amazing! Thank you! I’ve never been able to cook rice before. This worked a treat! I shall never have to use packet rice ever again!
Super easy and, most importantly, super delicious!
Thanks!!
Genius! I thought I loved jasmine rice but after procuring a 10 lb bag of Basmati I set out to make perfect rice and have never looked back. This simmer/steam method is brilliant and I have never been disappointed. It might help if you have made white rice before and can disconnect yourself from what you think you know. Thank you so much for this thorough tutorial !
That’s awesome!!! Thanks so much for the great feedback 🙂 N x
Hi, Nagi, I had to look up how to cook basmati rice on top of the stove after our rice cooker zonked out in the middle of making dinner. Your instructions yielded a far superior result. I won’t bother buying another rice cooker, thanks to you! (Please pet Dozer for us, too!)
Wahoo! That’s great Jenny!!! N x
Brilliant!!