Basmati Rice Recipe

Rinse and soak

Place 4 cups basmati rice in a large bowl. Rinse under cold water, swishing the rice with your hand and draining; repeat 4–6 times until the water runs mostly clear. After rinsing, cover the rice with cold water and let soak for 20–30 minutes to reduce breakage and improve fluffiness. Drain thoroughly in a fine-mesh sieve for 2–3 minutes.

Boil water with salt and butter

In a heavy-bottomed 6–8 quart pot, bring 6.5 cups water to a rolling boil over high heat. Add 2 tsp kosher salt and 2 tbsp unsalted butter; stir until the butter melts and salt dissolves.

Add rice and aromatics

If using aromatics, add 2 bay leaves, 6 cardamom pods (lightly crushed), and 4 cloves to the boiling water. Add the drained rice to the pot, stir once to separate grains and prevent sticking, and return to a brief simmer.

Simmer gently

Reduce heat to low so the liquid is at a gentle simmer. Cover the pot with a tight-fitting lid and cook undisturbed for 12–14 minutes, until the water is fully absorbed and rice is tender. Avoid lifting the lid during this time to keep steam trapped.

Steam off heat

Remove the pot from heat and keep it covered. Let the rice steam for 10 minutes off the heat to finish cooking and firm up the grains.

Finish and fluff

Remove and discard the bay leaves, cardamom pods and cloves if you added them. If using, stir in 1/2 cup whole milk for a slightly creamier texture. Using a fork, gently fluff the rice to separate the grains. Taste and adjust seasoning if needed.

While the rice is steaming, toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3–5 minutes, shaking the pan, until golden and fragrant. Cool on a plate.

Chop 1/4 cup fresh cilantro and sprinkle it over the fluffed rice along with the toasted almonds just before serving, or serve the garnish on the side for office guests to add to taste.