Basmati Rice Recipe
Make Basmati Rice Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & Water
Seasoning & Finishing
Method
Rice & Water
Measure and inspect
Measure 1.5 cups basmati rice into a large bowl. Pick through the rice to remove any debris or broken grains.
Rinse the rice
Add about 3 cups cold water to the rice and gently swish with your hand. Pour off the cloudy water. Repeat rinsing and draining 3 to 4 times until the water runs much clearer to remove excess surface starch.
Soak the rice (recommended)
After the final rinse, cover the rice with fresh cold water to submerge it by about 1 inch and let it soak 20–30 minutes. Soaking shortens cooking time and helps grains elongate and stay separate. Drain the rice thoroughly in a fine-mesh sieve for 1–2 minutes.
Seasoning & Finishing
Heat pot and bloom spices
Place a medium saucepan with a tight-fitting lid over medium heat. Add 1 tablespoon butter or oil and the whole spices (if using: bay leaf, 1–2 green cardamom pods, or a clove). Warm for 20–30 seconds until fragrant but not browning.
Toast the rice (optional)
Add the drained basmati rice to the pot and gently stir for 30–60 seconds to coat the grains in the fat and slightly toast them. This step improves flavor and helps keep grains separate.
Add water and salt
Pour in 1.75 cups cooking water and add 3/4 teaspoon salt. Stir once gently to combine and bring the pot to a gentle simmer over medium-high heat uncovered.
Simmer then cover
As soon as the water comes to a steady simmer (small bubbles at the surface), reduce heat to the lowest setting so the liquid is barely simmering. Cover the pot with the lid and cook undisturbed for 12–15 minutes, or until the water is fully absorbed and rice is tender. Avoid lifting the lid while it cooks.
Rest
Turn off the heat and keep the lid on. Let the rice steam and rest for 10 minutes. This finishing steam firms up the grains and makes them fluffy.
Fluff and finish
Remove the lid, discard whole spices if used, and add an extra 1/2 tablespoon butter or a drizzle of oil if desired. Gently fluff the rice with a fork to separate the grains. Taste and adjust salt if needed. Garnish with 2 tablespoons chopped cilantro or parsley if using.