Plain Basmati Rice Recipe

Rinse

Place 2 cups of basmati rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains with your fingers, until the water runs near-clear (about 1–2 minutes). This removes surface starch and prevents gumminess.

Soak

Transfer the rinsed rice to a bowl and add 2 cups of water (room temperature). Let the rice soak for 20–30 minutes. Soaking shortens cooking time and helps the grains elongate. After soaking, drain the rice thoroughly in a sieve.

Bring to a boil

In a medium saucepan (with a tight-fitting lid), combine the drained rice, 3.25 cups of fresh water, 1 tsp kosher salt, and 1 tbsp butter or oil (if using). Stir once to distribute. Place the saucepan over high heat and bring to a gentle boil, uncovered.

Simmer

When the water reaches a rolling simmer, reduce the heat to low so the liquid is barely simmering. Cover the pan with the lid and cook undisturbed for 12–15 minutes, or until all the water is absorbed and rice grains are tender but separate. Avoid lifting the lid during this period.

Steam (rest)

Turn off the heat and keep the lid on. Let the rice rest, covered, for 10 minutes to steam and firm up the grains. This final rest ensures fluffy rice.

Fluff

Remove the lid. Using a fork, gently fluff the rice to separate the grains. Taste and adjust seasoning if needed.

If desired, sprinkle with 2 tbsp chopped cilantro or parsley and 1/4 tsp freshly ground black pepper. Serve warm as a plain side or with your preferred main dish.