Basmati Rice Recipe

Measure 1 1/2 cups uncooked basmati rice and transfer to a large bowl or fine-mesh sieve.

Rinse

Rinse the rice under cold running water using a fine-mesh sieve or by swishing with 4 cups cold water in the bowl. Swirl and drain repeatedly until the water runs almost clear (3–5 rinses). This removes excess surface starch and prevents gummy rice.

Soak

After rinsing, cover the rice with about 2 cups fresh cold water and let soak for 20–30 minutes at room temperature. Soaking shortens cooking time and helps grains elongate. After soaking, drain the rice thoroughly in a sieve for 1–2 minutes.

In a medium saucepan with a tight-fitting lid, combine the drained rice, 2 1/4 cups water (or low-sodium stock), 3/4 teaspoon salt, and 1 tablespoon butter or oil. Stir once gently to distribute.

Bring the pot to a gentle boil over medium-high heat uncovered. As soon as you see steady bubbling and the surface shows movement, reduce the heat to the lowest setting that maintains a gentle simmer.

Cover the pot with the lid and cook undisturbed for 12–15 minutes. Do not lift the lid during this time. After 12 minutes check: if all the water is absorbed and a few steam holes appear, remove from heat. If not, continue up to 15 minutes.

Turn off the heat and let the rice rest, covered, for an additional 10 minutes. This allows steam to finish cooking the grains and makes rice fluffy.

Uncover and gently fluff the rice with a fork to separate grains. Taste and adjust salt if needed.

If desired, stir in 2 tablespoons chopped cilantro or parsley and sprinkle 2 tablespoons toasted slivered almonds or cashews on top before serving. Serve warm.