Extra Basmati Rice Recipe
Steamed basmati rice, known for its long grains and fragrant aroma, typically accompanies a variety of Indian dishes.
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice
Rinsing/Soaking (optional but recommended)
Method
Rinsing and Soaking
- 1
Rinse the rice
Place 2 cups basmati rice in a fine-mesh sieve or a bowl. Rinse under cold running water, stirring the rice with your fingers, until the water runs clear (about 1–2 minutes) to remove surface starch. If using a bowl, drain the cloudy water and repeat 3–4 times.
- 2
Soak (optional)
After rinsing, transfer rice to a bowl and cover with cold water by about 1–2 inches. Soak 20–30 minutes at room temperature. Soaking shortens cooking time and helps keep grains long and separate. Drain thoroughly in a sieve for 1–2 minutes before cooking.
Cooking
- 3
Combine rice and water
In a medium saucepan with a tight-fitting lid, add the drained rice, 2.5 cups water, and 1 tsp kosher salt. If using, add 1 tablespoon butter or oil and stir gently to combine.
- 4
- 5
Steam gently
Cook undisturbed for 12–15 minutes (start checking at 12 minutes). Do not lift the lid while cooking. The rice is done when all water is absorbed and the grains are tender but not mushy.
- 6
Rest
Turn off the heat and let the rice rest, covered, for 10 minutes. This allows steam to finish cooking grains and firms texture.
- 7
Fluff and serve
Remove the lid, gently fluff rice with a fork to separate grains, and transfer to a serving dish. Taste and adjust salt if needed. Serve hot alongside curries, dals, or grilled items.
