Basmatic Rice (Perfect every time)

5 from 1 vote

Basmatic Rice (Perfect every time)

Learn how to prepare basmati rice, ensuring perfect results every time. This straightforward guide addresses the basmati rice-to-water ratio, cooking duration and methods, whether to rinse or soak, and more.

Prep Time5

Cook Time11

Resting Time10

Total Time26

Course: Side Dish

Cuisine: Indian

Keyword: Basmati rice

Servings: cups of cooked rice

Calories: 193kcal

Author: Jaz

Ingredients

For absorption method

1 cup basmati rice
1.4375 cups water (1.5 cups - 1 tablespoon) (See note 5)

For drain method

1 cup basmati rice
6 cups water

Optional (not used in this recipe): Salt and spices

1 star anise
2 green cardomoms (partially opened)
1 inch cinnamon stick
1 bay leaf
1-2 cloves
1 teaspoon cumin (I prefer making cumin rice separately)
Salt (1 tablespoon per cup of rice for drain method and ¼ to ½ teaspoon per cup for absorption method)

Instructions

Washing the Rice

Whether or not to rinse the rice is a personal choice and can depend on the type of rice, the dish you're preparing, and your personal preference.
I usually rinse my rice about four times. Initially, the water will appear very cloudy, but it will gradually clear up as you continue to rinse. However, the water never becomes completely clear, so I don't adhere strictly to the rule that the rice must be washed until the water is clear. Typically, the water becomes sufficiently clear after about three rinses.

Pre-soaking the Rice (Optional)

Soaking the basmati rice before cooking is an optional step. If you soak the rice, remember to reduce the water in the 1:1.5 rice-to-water ratio by two tablespoons.

Cooking the Rice: Absorption method

Add the washed rice and water to a saucepan. Turn the heat to high. If you wish to add salt or whole spices, this is the time to do so.
Soon, the water will begin to boil. You're looking for a gentle boil, with some bubbles forming around the edges of the pan. Once you see this, cover the rice with a lid and reduce the heat to the lowest setting.
Note the time when you put the lid on and let the rice cook for 11 minutes without removing the lid. The tight-fitting lid is crucial as it traps the steam, which is necessary for the rice to cook properly.
After 11 minutes, turn off the heat and let the rice to sit undisturbed (do not remove the lid) for 10 minutes.
Once the resting time is over, remove the lid and gently fluff the rice with a soft spatula. I prefer using a silicon-based spatula or my kids' silicon-based fork to fluff the rice, as they are gentle and do not break the grains. Fluffing is essential to separate the grains and release any trapped steam, ensuring the rice remains non-sticky and the grains stay separate.

Cooking the Rice: Drain method

Take 6 cups of water in a pot and put it on high heat. Let it come to a boil.
Follow by adding the rice (for safety, you can lower the heat while adding rice).
Turn the heat back up to high and let the rice and water come to a full boil.
Once it is on a rolling boil, turn the heat to medium-high and cook for 5-7 minutes (may vary depending on the type used and brand). There is no need to cover with a tight fitting lid. (Note: If cooking rice for biryani, follow the instructions of the recipe you are making.)
Check your rice for doneness (preferably taste a few grains instead of crushing the grains between your fingers) at the 4-minute mark to make sure it doesn’t get overcooked (especially if the rice was pre-soaked).
Once cooked, turn the heat off and strain the rice, removing all excess water.
Then spread the rice on a wide tray for excess moisture to evaporate.

Serving Rice

Basmati rice can be served, either plain with lentils or curries or can be modified to your liking. The beauty of cooking basmati rice without salt is its versatility. You can quickly turn it into a sweet dish, or you can add a tempering of cumin seeds to make cumin or jeera rice.

Notes

1. Rinse: Whether you should rinse rice or not depends entirely upon the result you want, where the rice is coming from, and how it is packaged. I personally always rinse my rice three to four times in excess water. If you rinse your rice, make sure to remove a tablespoon of water from the 1:1.5 ratio of rice to water. For the drain method, you don't need any water adjustment.

2. Soaking: Soaking is optional. I usually don't soak, but if I do, I do it only for 15 to 20 minutes. After soaking, make sure to adjust by removing two tablespoons of water from the 1:1.5 ratio of rice to water. If you soak for longer, you will have to make adjustments to your cooking time and amount of water.

3. Cooking methods: In the absorption method, rice is cooked with just enough water. In the drain method, it's cooked with excess water.

4. Method to choose: I usually cook by the absorption method, but the drain method can be a good one to use if you are new to cooking and are not comfortable with the absorption method, you live at a high altitude, or if you're concerned about arsenic in your rice (see this article).

5. Rice to water ratio

For absorption method:

If you're not rinsing your rice, use a ratio of one part rice to 1.5 parts water.
If you're only rinsing your rice, use one part rice and 1.5 parts water, then remove one tablespoon of water.
If you're soaking your rice, take one part rice and 1.5 parts water but remove two tablespoons of water.

For the drain method, it's best to use 4-6 times (ideally 6 times) of water to the amount of rice (meaning 6 cups of water and 1 cup of rice).

6. Cooking time: When using absorption method, 1 cup of rice usually cooks in around 11 minutes. For each additional cup of uncooked rice, you can add an extra minute to the cooking time. So, for 2 cups of rice, you would cook it for approximately 12 minutes, for 3 cups of rice, around 13 minutes, and so on.

7. Cooking rice at high altitude:

For the absorption method, add a minute of cooking time and a tablespoon of water for every 1,000 ft above sea level.
The drain method may be more efficient for cooking rice at higher altitudes. You may need to increase the cooking time by a minute for every 1,000 ft above sea level.

Using a pressure cooker or Instant Pot is another efficient way to cook rice at high altitudes.

8. Uncooked to cooked basmati rice ratio: For basmati rice, one cup of uncooked rice typically gives more than 3 cups, usually close to 3.5 cups. This can vary depending on the specific brand you are using.

9. Rice per person: For basmati rice, 1 cup of uncooked rice can serve three people, providing more than 1 cup of cooked rice per person.

10. Problem-solving

Mushy rice: Do not fluff with a fork. Instead, pour the rice onto a wide tray so that it does not cook further with the steam.

Undercooked rice: Add two to four tablespoons of hot water. Cook on low heat for an additional 2 to 3 minutes. Then, turn the heat off and let it rest for an additional 5 minutes.

No measuring cups: Actually, you don't need one. Just use the correct ratio and use a medium-sized spoon to make any adjustments.

11. Biryani: If making biryani, follow the instructions given in the recipe you are following, as the time will vary depending on the type of biryani. Generally, for chicken dum biryani, a cooking time of 3-4 minutes is enough after the water comes to a boil following the addition of rice.

12. Nutrition: The nutritional information is per one cup of cooked basmati rice.

Nutrition