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!
finally perfect basmati rice. thank you!
Hello, can you please let me know the ratio for 2 cups of rice?? Thank you 😊
Hi Adri, Just use a rice to water ratio of 1 cup of rice to 1.5 cups of water. So 2 cups of rice needs 3 cups of water. N x
Hi Nagi, is it not necessary to add the salt to the basmati rice? Ir is that just for the other types of Rice? That’s the part I always screw up when cooking Rice: either gets too salty or not feeling the salt at all.
Hi Tiago! The assumption with rice is that it will be served with a flavourful sauce or curry or something like that, so you should not need salt. The only time you should add salt to rice is if you are making something that can be eaten plain, like a pilaf or any number of the flavoured rices I’ve got on m website – tomato basil, Mexican red rice, coconut rice etc! N x
Thank you so much 😊
Is it okay If I was to add a pinch of saffron powder or Tumeric to the water?
Damn, I have to throw out 3 cups rice. I usually cook it a different way, I have a gas hob and I turned it to the lowest setting but after 10 minutes I could smell burning. I let it go until 11 and a half and turned it off with the result that there is a slight burnt taste and it is not cooked. I need to use a pot with a very thick bottom but I don’t want to try again in case it burns again. I have real trouble getting a low heat on my gas hob without using a trivet and then it’s sometimes too low. Do you have any advice. Also I’m in Victoria 😲
WOW – I finally made perfect rice!
I have always followed the rice package ingredients (1 cup rice and 1 3/4 cups water) and always ended up with gummy, sticky rice. I have also always rinsed my rice several times before cooking, and now realize that is not necessary unless you use the rice from “sacks”.
I will now make rice a lot more often.
I feel like a basmati master now. Perfect method, thanks, Nagy.
I keep hoping to see that you’ve posted how to master brown basmati in a similar way …… any chance? (Pretty please?!?)
Apologies for my letting autocorrect get your name wrong 🙁
might the steam escaping from the lid cause it to boil dry with 7 minutes to go??
Hi Clare, sounds like your heat is up a little too high, you need to reduce the heat so it cooks slower for longer. N x
For how many people does this recipe serve??
Hi Layla – the servings are listed above the print button in the recipe card – this serves 3 🙂 N x
How much would the ratio be to cook it for 6 people? Is it just simply doubled?
OH MY GOD I CAN COOK RICE NOW!!!!! I’ve tried to figure out how to make rice for years. It would always come out mushy and scorched, no matter how carefully I followed instructions. But this time, when I followed this recipe, it turned out perfect!!!! I’m honestly still in shock, I can’t believe something so simple was the answer all along. Try this recipe. You won’t be disappointed.
I was skeptical when it appeared that all the water was absorbed with five minutes to go (I have a glass lid), but stuck to your timetable. It turned out perfectly without scorching! I’ll never cook basmati rice any other way. Thank you!
YES! Wahoo! N x
Hi there! I’m quite the fan of your site, made a few items to which ended up being super yummy! I researched a plethora of sites / videos on making basmati rice and yours was by far the least complex. Followed this method last night and although the lid on my pot was not heavy (I weighed it down with a heavy bowl) it turned out perfectly. Would your indicated directions work for using whole-grain brown basmati rice or would it require additional water and / or cooking time?
Wow! I bought a rice cooker years ago because we were all sick of me burning the rice, this is the first time I’ve cooked rice in a pot and had it come out perfectly! I’ve never cooked basmati before and it was just like it was from an Indian restaurant, really impressed. Thank you!
I think this is the best rice I’ve ever cooked. I followed the directions exactly, left the lid on for 10+ minutes before fluffing. It was honestly perfect.
I used 1 cup water, 1/2 cup coconut milk (leftover from another recipe I was trying), and about 1 tbsp fresh lime juice. Love the subtle flavor it added!
Perfect Anna! N x
Hey, was wondering if you add cloves , green cardamom, and star anise to the rice .. would that add flavor ? Also would you take them out when finished cooking ?
So happy I found your website! Successfully made basmati rice for the first time EVER!!! Look forward to trying your other tasty looking recipes. Thank you!!!
That’s great Maya! N x
So thankful I found your method to cook rice! I could never get it right – even with a rice cooker! Made it tonight using your method and it was perfect. I can never figure out the right water to rice ratio, if I want to make 2 cups of rice what would the water amount be? Thank you!
Hi Nagi, how to cook Basmati rice with baking method? Do I also use the ratio of 1 cup to 1.5 cup chicken stock/ water? Thanks 🙂
Thank you! easy peasy
Wahoo, thanks K! N x
If I could give more than 5 stars right now, I would! No mushiness. No tiresome scrubbing of the pan afterwards. Bless you Nagi for sharing this method – it’s the first time I’ve ever cooked PERFECT rice.
YESSSS!!!! That’s great! N x
You have solved may burnt base problem! I have no idea why they don’t put your instructions on the box….
Nailed it Lisa!!! N x
It really works! Makes perfect fluffy rice No rinsing the rice before cooking and no putting the cooked rice in a sieve and pouring boiling water over it before serving. Changed how I boil rice. Soo easy!! Try it!
Nailed it Archie!! N x
Perfect as promised! My rice mojo seemed to be off lately. This was a good reset and my new go to method.