How To Cook White Basmati Rice

Follow these simple steps with measurements for make delicious fluffy rice every time.

To make perfect white rice you do not need any extra equipment such as a rice cooker or instant pot. It is very easy to make wonderful fluffy white rice on the stove top.

This recipe is for a no-drain rice where all the water is absorbed. The rice is first boiled and then left to steam.

This method is essential if you plan on adding spices or stock for flavour.

It is also much easier than having to drain away the excess water which oftentimes leaves a water-logged rice.

Follow my simple steps to make fluffy basmati rice every time.

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Basmati rice ratio to water

One of the most common mistakes many people make is adding too much water giving a soggy rice. Here are the measurements for a perfect rice to water ratio.

These measurements take into consideration the fact that a tiny bit of water always remains after rinsing and draining.

Measurements for cooking rice

Measure out the amount of rice: 1 serving is approximately ½ cup (see below for measurements).

• 1 cup of rice + 1 and ¼ cup of water for 2 people
• 2 cups of rice + 2 and ¼ cup of water for 4 people
• 3 cups of rice + 3 and ¼ cup of water for 6 servings.

Pro tip

Add a splash of apple cider vinegar to the boiling water before giving it a quick stir. The vinegar seasons the rice and helps cut the starchiness of the rice.

Find more useful tips for the home cook such as how to tenderize meat. and why you should not overcrowd the pan.

Helpful tips

• Select a suitable size saucepan for the quantity of rice you wish to make. Use a saucepan with a lid which fits properly so you lose don’t  too much steam.
• Rinse the rice in a large bowl, swirling it around with your hand then drain. Repeat till the water is no longer cloudy (three times is normally sufficient). This gets rid of the excess starch.
• Melt butter in the saucepan. Although this is not essential, it gives a wonderful butteriness to the rice.
• Use hot water or stock (chicken, beef, or seafood stock). Boil water in a kettle, or if using stock heat it in a saucepan on the stove.
• This is optional, but I usually add a splash of apple cider vinegar to balance the starchiness.
• Add salt if using water or the stock is not salty.
• Turn the heat down to low, cover with the lid and cook for 10 minutes till the water is absorbed and the grains are soft.
• Do not stir the rice while cooking as this will release more starch, making it mushy.
• Allow the rice to rest with the lid on for 10 minutes as this continues the cooking process by steaming.
• Do not lift the lid while the rice is cooking as this will allow the steam/moisture to escape.
• There is no need to rinse the rice again. Fluff with a fork and serve warm.

Fragrant rice

For a wonderfully deliciously fragrant rice, stir in any of these ingredients before covering with the lid.

• 2 whole Kaffir lime leaves
• One dried lime (available in Middle Eastern stores)
• 2-3 cloves
• a bay leaf
• 1 crushed black cardamom
• 2-3 crushed green cardamoms
• a pinch of crushed strands of saffron

Storing

Store rice in a closed container in the fridge for up to 2-3 days or freeze for up to 3 months. Thaw, then add a tiny amount of water, cover and reheat in the microwave or on the stove before serving.

What goes with rice

Rice works well with any dish that has a sauce. Try it with these recipes:

• Red lentil dal
• Black bean stew
• Punjabi chicken curry
• Chicken do pyaza
• Chicken curry with potatoes
• Zigni
• Butter Chicken

More rice recipes

You may also like these savoury or sweet rice dishes.

• A tasty Turkish rice, Sehriyeli pilav
• This Mexican rice is perfect with all your Mexican dishes
• A delicious side Puy lentil salad, perfect alongside fish, chicken or meat
• Easy giardiniera rice salad is an easy picnic food
• An easy Saffron and Cardamom Kheer
• A classic style Indian Kheer dessert

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📋 Recipe

How To Cook White Basmati Rice

Nicole Shroff

Follow these simple steps with measurements for make delicious fluffy rice every time.

5 from 6 votes

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Cook Time 25 minutes mins

Resting time 10 minutes mins

Total Time 25 minutes mins

Course Side

Cuisine All

Servings 4 people

Calories 363 kcal

Ingredients

Metric | US Customary

• ▢ 15 g butter 1 tablespoon
• ▢ 360 g basmati rice 2 cups
• ▢ 530 millilitres freshly boiled water / hot stock 2¼ cups
• ▢ 1 teaspoon salt to taste
• ▢ 5 ml apple cider vinegar 1 teaspoon (optional)*

MetricUS Customary

Instructions

 

• 15 g butter, 360 g basmati rice
  ▢
  Rinse the rice well and drain. In a medium saucepan, on medium heat, melt the butter and add the rice.
• 530 millilitres freshly boiled water / hot stock, 1 teaspoon salt to taste, 5 ml apple cider vinegar
  ▢
  Add the water or stock, vinegar (if using) and salt (if required) and stir briefly to mix. Cover with a lid and turn the heat down to low. Cook for 10 minutes until the water is absorbed and the grains are tender. 
• ▢
  Once cooked, turn off the heat and keeping the lid on, allow to stand for a further 10 minutes. Fluff with a fork and serve warm.

Notes

• In a large bowl, rinse the rice swirling it around with your hand then drain. Repeat till the water is no longer cloudy (three times is normally sufficient).
• Use a saucepan with a lid which fits properly so you lose don’t  too much steam.
• Add a splash of apple cider vinegar to the boiling water before giving it a quick stir. The vinegar seasons the rice and helps cut the starchiness of the rice.
• Allow the rice to rest with the lid on for 10 minutes as this continues the cooking process by steaming.
• Store in a closed container in the fridge for 2-3 days or freeze for up to 3 months. Thaw the add a little water and reheat in a microwave or cover and heat on the stovetop.

For fragrant rice, add any of these to the rice as it cooks:

• A couple of whole Kaffir lime leaves 
• One dried lime (available in Middle Eastern stores)
• 2-3 cloves
• 2-3 crushed green cardamoms
• cook in broth

MEASUREMENT NOTES

The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

Equipment

Medium saucepan with lid

Nutrition

Calories: 363kcalCarbohydrates: 74gProtein: 7gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 37mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 87IUCalcium: 31mgIron: 1mg

Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.

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