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!
So good. I prepared all of the ingredients in advance so that itje cooking went smoothly. I’ll be making this again because everyone loved it and so did I. Easy weeknight dinner.
You are my hero. This is the first batch of good rice I’ve ever made on the stovetop. Thanks!
This made the most perfect rice!! Will never have gummy rice again, thank you!
I struggled with making rice for years until I found this recipe. Now it’s perfect every time. Can’t thank you enough.
Yay! Light, perfect rice at last!
Holy moly she was right! This recipe is SPOT ON! Didn’t stick, was damn near PERFECT and super easy!!
Great advice for those who don’t own an rice cooker or electric pressure cooker.
I used to use the former of these, and while the results were consistent and not bad, they were never great. I bought an Instant Pot (electric pressure cooker brand) a few years ago and have never looked back in terms of cooking the perfect rice – of whatever kind.
Perfect rice! Best rice I’ve ever made! I’ve gone to many lengths and tried many recipes that were not good. Thank you for cracking the code to a delicious staple!!!
Best recipe for Basmati and my go-to every time!! I add butter and salt, sautéed spinach garlic and olive oil and my kids get their fill of spinach for the day.
It came out perfect. Never had this type of rice. It’s good
Actually perfect. Thank you.
Wow! I have perfectly cooked rice! Thank you for this recipe!
The rice came out perfectly. I stirred it after a 10 minute rest with a silicon spatula. Hubby stirred it again 5 minutes later with a fork. (Both worked!). Made 3 servings.
Absolutely fab’ recipe! All of your ‘basic’ (i.e. nothing added) rice instructions have worked every single time, literally without fail – that’s unheard of in our house haha !x!
Many thanks Nagi & Team xXx
In an effort to improve my rice cooking I have read through your blog for how to cook Basmati rice. However, I should point out some contradictions in the post. You write that when resting the rice after cooking 10 minute rest is essential – but the recipe instructions say Remove from heat, leave for 5 to 10 minutes with lid on, Secondly, the blog says DO NOT fluff with fork – it will break the long grains. Use a rubber paddle (pictured above and in video) or rice paddle and recipe instructions say then fluff with fork and marvel at fluffy rice! Lastly, the instructions say Note – Large batches will take slightly longer – about 13 minutes for 2 cups, about 15 minutes for 4 cups (use a pot). and the Recipe Notes say 4 cups = 14 minutes. I know how you try to ensure everything in your recipes are tested and proved and I also hope you will take this comment as a heads up rather than a criticism.
In your notes you say to use a rubber paddle NOT a fork but the directions say to use a fork to fluff rice?
My rice comes out perfect every time! Thanx so much! Can’t wait to try your other recpes.
Hi! Thanks for the recipe, love it! It’s just perfect!!!
Would you be able to advise on the water ratio and the time for 2 cups of rice? Thank u so much!
Hi Michelle,
I cooked this using 2 cups of rice and 3 cups of water. Perfect!
I have never been able to make rice properly and this came out PERFECT! I am so happy I can finally make rice that is fluffy and not stuck together without a long process of soaking, etc.
I love this! I finally feel confident cooking rice, this method has never failed.
Perfect every time.