Steamed Basmati Rice Recipe

Time1h

Serves4

Make Steamed Basmati Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Rinse the rice
Place 2 cups basmati rice in a fine-mesh sieve or large bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 4–6 rinses) to remove excess surface starch. If using a bowl, change the water and repeat until water is clear.
2
Soak the rice
Transfer the rinsed rice to a bowl and cover with 2 cups cold water. Let soak for 20–30 minutes at room temperature. Soaking hydrates the grains and shortens cooking time for fluffy, separate grains.
3
Drain
After soaking, drain the rice thoroughly in a fine-mesh sieve for 1–2 minutes to remove excess water.
4
Measure cooking water
Measure 2 1/4 cups room-temperature water for cooking. Use slightly less water than rice volume because basmati expands and was pre-soaked.

5
Prepare pot
Choose a medium saucepan with a tight-fitting lid (2–3 quart). Add 1 tablespoon unsalted butter or neutral oil and warm over medium heat until melted and shimmering (about 30 seconds).
6
Toast optional spices
If using whole spices, add 2 cardamom pods, 2 cloves, and 1 bay leaf to the pan. Toast briefly for 10–20 seconds until aromatic, taking care not to burn them.
7
Add rice and water
Add the drained basmati rice to the pot and gently stir to coat rice with butter/oil and spices for 20–30 seconds. Pour in 2 1/4 cups room-temperature water and add 1 teaspoon kosher salt. Stir once to distribute.
8
Bring to a simmer
Increase heat to medium-high and bring water to a gentle boil. Once you see steady small bubbles, reduce heat to the lowest setting that maintains a gentle simmer (barely bubbling).
9
Cover and cook
Cover the pot with the tight-fitting lid and cook undisturbed for 12–15 minutes. Do not lift the lid during this time; steam trapped inside cooks the rice evenly.
10
Turn off heat and steam
After 12–15 minutes, turn off the heat. Keep the lid on and let the rice steam for an additional 10 minutes to allow grains to finish cooking and firm up.
11
Fluff and serve
Remove the lid and discard whole spices (cardamom, cloves, bay leaf) if used. Gently fluff the rice with a fork to separate grains. Serve hot on Smoke Plates or alongside your main dishes.