Basmati Rice Recipe

Time55m

Serves4

Make Basmati Rice Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Rinse
Place 1.5 cups basmati rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs clear (about 1–2 minutes). This removes surface starch and helps grains remain separate.
2
Soak
Transfer the rinsed rice to a bowl and cover with cold water. Soak for 20–30 minutes (optional but recommended for fluffier, longer grains). After soaking, drain the rice thoroughly in a sieve for 1–2 minutes.

3
Toast aromatics (optional)
In a medium saucepan with a tight-fitting lid, heat 1 tbsp butter or oil over medium heat. If using, add 1/2 tsp cumin seeds and 1 bay leaf and toast 15–30 seconds until fragrant (do not burn).
4
Add rice and water
Add the drained rice to the saucepan and stir for 30–45 seconds to coat grains with the fat and to lightly toast. Add 2 cups water and 1 tsp kosher salt, stir once to combine, then bring to a gentle boil over medium-high heat.
5
Simmer
When the water reaches a steady simmer with small bubbles, reduce heat to the lowest setting so the pot barely simmers. Cover tightly with the lid and cook undisturbed for 12–15 minutes (start checking at 12 minutes). Avoid lifting the lid during this time.
6
Steam & rest
After 12–15 minutes, remove the saucepan from heat but keep it covered. Let the rice steam for 8–10 minutes to finish cooking and to firm up the grains.

7
Fluff
Remove and discard the bay leaf. Use a fork to gently fluff the rice, separating the grains without crushing them.
8
Season and garnish
If desired, stir in 2 tbsp chopped cilantro or parsley, 1 tsp lemon juice, and 1/4 tsp freshly ground black pepper to taste. Adjust salt if needed and serve immediately.