Plain Basmati Rice Recipe

Measure and rinse

Measure 1 cup basmati rice into a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains with your fingers, until the water runs mostly clear (about 4–6 rinses). This removes surface starch and helps keep grains separate.

Soak (recommended)

Place the rinsed rice in a bowl and cover with 1 cup cold water. Let soak 20–30 minutes. Soaking shortens cooking time and helps the long grains remain intact and fluffy. Drain thoroughly before cooking.

Combine and bring to a simmer

In a medium saucepan with a tight-fitting lid, add the drained rice, 1.5 cups water, 1/2 teaspoon kosher salt, and 1 teaspoon butter or oil (if using). Stir once to distribute. Place over medium-high heat and bring just to a gentle boil.

Reduce and cook covered

Once boiling, immediately reduce heat to the lowest setting so the liquid barely simmers. Cover the pot with the lid and cook undisturbed for 12–15 minutes, until the water is absorbed and rice is tender. Avoid lifting the lid while cooking.

Steam off heat

Turn off the heat and leave the covered pot undisturbed for 10 minutes. This resting step lets steam finish cooking the rice and firms the grains without becoming gummy.

Fluff and serve

Remove the lid and gently fluff the rice with a fork to separate the grains. Adjust seasoning if needed.

If desired, stir in 1 tablespoon chopped fresh cilantro or parsley and sprinkle with 1/4 teaspoon freshly ground black pepper before serving. Serve hot.