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How to Cook Perfect Indian Basmati Rice Every Time

Perfect Indian Basmati Rice

A dependable stovetop method for fragrant, fluffy basmati rice with long, separate grains. Rinsing, soaking, gentle cooking, and covered resting are the keys to a beautiful texture.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Aged white basmati rice
  • 1 1/2 cups Water
Optional Seasoning
  • 1/2-1 teaspoon Salt
  • 1 teaspoon Ghee or neutral oil

Method
 

Step-by-Step
  1. Rinse 1 cup aged white basmati rice in several changes of cold water until the water is mostly clear.
  2. Soak the rinsed rice in fresh water for 20–30 minutes, then drain it thoroughly.
  3. Add the drained rice, 1½ cups water, optional salt, and optional ghee or neutral oil to a heavy saucepan.
  4. Bring the mixture to a full boil over medium-high heat. Stir once, cover tightly, and reduce the heat to very low.
  5. Cook for about 10–12 minutes, or until the water has been absorbed and the rice is tender.
  6. Turn off the heat and leave the pan covered for 10 minutes.
  7. Fluff gently with a fork and serve. Avoid vigorous stirring because it can break the grains and make the rice gummy.

Notes

Aged basmati generally gives the longest, most separate grains. If the rice is consistently too soft, reduce the water by 1–2 tablespoons. If it is undercooked, add 1–2 tablespoons hot water, cover, and steam for a few more minutes.