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!
Wow, I have never managed to cook rice on the stovetop, just love, love, love this, so easy, and perfect results just like Uncle Bens. You are in inspiration to my cooking. Xxx
Thanks on the rice to water ratio 1:1.5. I’ve been doing bad. 1:2. If anyone knows how to cook rice it certainly should be you. lol Cheers
I hope you give this way a go!! Love to know how it turns out for you 🙂
I love basmati rice!!
This is pretty much how I’ve always done mine, ratios are the same but once its on the boil, I turn the element off and leave undisturbed for up to 30 mins.
Awesome!! N x
Oh dear – this from a seemingly ‘primitive’ cook who has used rice more than any other carb for over five decades 🙂 ! Bring a pot of water to boil, throw an approximate amount of rice in, cook medium high for about 12 or 30 minutes (white or brown), then begin tasting every minute until done to your taste. Into a sieve without any rinsing and onto the dish ! No measurements except keeping a weather-eye on the clock . . . have never ever gone wrong ! We all do things our way . . .
hi there ya gotta try live and learn every day ,,,,this is foolproof. You are doing a time tested way boiled rice ,,,,yes I know it works great but all that testing is eliminated with this recipe not done enough for your preferred jus adjust the water or chicken broth. yummmm add more or less ,,Try it youllll like ittt
You’ll have to try this way Eha! No guess work or clock watching! N x
Yes, Miss Nagi ! I’ll be good and try – but, Miss, that means I’ll have to measure things and the bottom of the pot will probably resemble that of a paella . . . ? 🙂 . . .
NO! I promise the bottom of the pot is clean – watch the video, I specifically show the base of the pot! 😇 N x
If I use long grain white rice what adjustments would I need to make?
I am on your email list and it is probably the only one I open and look at every time it comes. Appreciate your notes, paticularly offering possible substitutes. And Dozer updates😀 Thanks
Hi DeAnn, this post will assist you https://discountspot.info/how-to-cook-rice/%3C/a%3E N x
I Follow your method mention then use my electric rice cooker to cook the rice.
Love all your posts and recipes!😊😊😊😊
Even easier get a rice cooker.
I Follow your method mention then use my electric rice cooker to cook the rice.
Love all your posts and recipes!😊😊😊😊
Hi Nagi, this is exactly the method I’ve used for the past 10 years – and it really does result in perfect rice, EVERY SINGLE TIME!
I love all your recipes, so I’m very chuffed I already use your rice method 😉
Hi Nagi! I love your recipes, as a beginner they are super easy to follow and I love that the ingredients can be easily sourced at the local supermarket. Just a quick question on the rice – is it not recommended to use a rice cooker for Basmati? Thank you!
Like this ratio…1 : 1.5… 12 min
How about jasmine rice…whats that ratio and do I rinse…
Also do you have a suggestion about no salt spices for chicken by itself that are mild ?