Basmati White Rice Recipe
Long grained white rice from the foothills of himalayas made with perfection with each grain separated in its own aroma.
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Ingredients
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Rice
Method
Rice
- 1
Rinse and soak
Place the basmati rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains with your fingers, until the water runs almost clear (2–3 minutes). Transfer rice to a bowl and cover with cold water. Soak for 20–30 minutes, then drain thoroughly in a sieve for 5 minutes.
- 2
Warm spices and oil
While the rice soaks, heat a medium heavy-bottomed saucepan over medium heat. Add ghee or oil and let it warm for 15–20 seconds. Add the cardamom pods (lightly crushed with the flat of a knife), cloves, bay leaf, and peppercorns. Sauté for 20–30 seconds until aromatic, taking care not to burn the spices.
- 3
Toast rice briefly
Add the drained rice to the pan and gently stir with a spatula or spoon to coat each grain in the spiced fat. Toast the rice for 45–60 seconds over medium heat until the grains become slightly translucent at the edges and fragrant.
- 4
Add water and simmer
Pour in 2 1/4 cups cold water and add 1 tsp kosher salt. Increase heat to high and bring the pot to a rolling simmer (do not cover). Once it reaches a vigorous simmer, give the rice a quick gentle stir to ensure nothing is sticking, then reduce the heat to the lowest setting and cover tightly with a lid.
- 5
Cook covered
Let the rice cook undisturbed for 12–14 minutes on very low heat. Do not lift the lid during this time — this allows steam to cook the rice evenly. After 12 minutes, check: the water should be absorbed and tiny steam holes visible on the surface. If you see water pooling, cook 1–2 minutes more.
- 6
Steam and fluff
Turn off the heat and let the rice rest, covered, for 8–10 minutes to finish steaming. Remove the lid, discard the bay leaf and whole spices if desired. Use a fork to gently fluff the rice, separating the grains without crushing them. Taste and adjust salt if needed.
- 7
Serve
Transfer the rice to a warm serving bowl or plate, garnish optionally with a few toasted slivered almonds or fresh cilantro, and serve immediately alongside curries, dals, or grilled proteins.