Rinse the rice well and drain. In a medium saucepan, on medium heat, melt the butter and add the rice.
Add the water or stock, vinegar 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.
For further details see post above.
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.
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 crushed green cardamoms
cook in broth
How To Cook White Basmati Rice
Amount Per Serving
Calories 363Calories from Fat 27
% Daily Value*
Saturated Fat 2g10%
Vitamin A 87IU2%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.