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:
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Hi Nagi
Perfect – as always!
Thank you
You are the best at what you do love all your recipes you also have a great way of explaining why it is cooked a certain way please keep up the good work as l rely on you thanks so much
Thank you so much for this! I’ve tried your recipe several times and it’s now my go-to basmati rice recipe. I do have a question though, with the boiling point, do I wait until all surface has boiled over before putting the lid on and lower the heat? The reason is, today I didn’t wait until all surface has boiled over, and it seems my rice isn’t as fluffy as the rice batches I made earlier. Still amazing, but the first two batches I made were better (some rice grains even “stood up”, that was how fluffy they were!). Thank you!
Yes Icha – the whole surface needs to be bubbling! N x
Oh my word, bang on rice! I’ve really struggled over the years – apart from with a rice cooker, but this was a revelation. Followed the recipe and It’s perfect.
This turned out perfect!!! Thank you for the recipe.
This method worked perfectly for me, thank you!!
Bloody brilliant. Wish I’d seen this recipe decades ago. It’s so much simpler than what I’ve been doing. Thanks from the bottom of my heart.
It’s so simple yet rice can also be so difficult! So glad I could help! N x
Hi Nagi,
Hope 2022 is a prosperous and healthy year for you. Using the boil and drain for brown basmati rice do you keep the lid on while boiling the rice (like the absorption method for white rice) or leave it off?
I always make perfect 1 cup of rice with this recipe. For 3 and 4 cups of rice what’s the water ratio pls ?
Thank you!
Perfect! Thank u for making it make sense. I want to know at which point I could add turmeric. Please advise
It’s the same ratio water to rice as with 1 cup…just multiply. There is a sliding scale on the recipe that will do that for you. N x
Worked perfectly
Thank you Nagi for your spot-on directions. This recipe yields perfectly cooked rice every time ! Follow exactly as written!
I consider myself an experienced cook (with some professional training) and yet perfect rice has always eluded me…until I tried this recipe…thank you so much, my fear of rice has been conquered!
Well done Lisa!! N x
Perfect recipe for rice.
Thank you.
No more squabbling with wife over how to do rice well.
Add the juice of a lime, diced cilantro and salt to taste and it’ll rock your kitchen.
This rice made perfect rice. The rice was fluffy and delicious.
Thanks! N x
I’ve always followed the 1:2 ratio for rice and it’s always always sloppy and weird so I’ve avoided cooking plain rice for years. This was THE perfect recipe, ever. Thank you so much Nagi!
Thank you!🙏 A LOT of research went into this post!
What are a few simple Indian spices to add to the rice? (in Restaurants they usually have the same type of simple spicing for plain Basmati rice)
I can reply to your original post but not your reply to me! I know them as candied fennel seeds, and you can find them in a grocery store that carries Indian ingredients. I did a bit of research to find the name used in India and came up with the name and a recipe… me I’d go to the grocery store!
https://mindovermunch.com/recipes/candied-fennel-seeds/
I would try cumin for sure, and maybe a bit of coriander or cinnamon. You can add whatever suits you really. Look for a biryani recipe to get an idea… and I bet there’s at least one on this site!
Thank you Patricia. And one last question: there is a colourful additive that some people serve Indian rice with – it looks like tiny pieces of colourful candy. What is it?
Hi Nagi! This was my very first time making Basmati rice and I doubled the recipe, it was perfect! I have followed you for sometime now and have made over a dozen of your recipes in which none have ever disappointed. Thank you so much!
Hi there. Do I use the same amount of water if cooking 2 cups of basmati? Does it change if the rice if brown basmati?
I never comment on recipe sites but Nagi this is the third recipe I use from you and it consistently is sooo delicious. I’m in the house by myself and I’m sure my neighbors hear me moaning because it’s that delicious!! Soo much flavor. Don’t skip the passata! I used canned tomatoes the first time and it was good but with passata it’s perfect and not bitter. Nagi. You are an excellent chef
First time in my life that my rice is not a disaster, I’m amazed how fluffy and perfect it turned!
Thank you very, very much!
Just made a cup of basmati and it came out perfectly. it will be a great accompaniment to my salmon tonight at dinner. Thanks for teaching us.
I’ve put off including rice in my cooking due to a bad experience 15 years ago. This recipe turned out PERFECT!!!!