How to cook basmati rice so it’s light and fluffy – no need to rinse the rice or drain giant pots of boiling water. Just use a rice to water ratio of 1 cup of rice to 1.5 cups of water and a simple method called the absorption method. Perfect every time!
See separate directions for brown basmati rice – How to cook Brown Rice.
Also see How to Cook: White rice | Jasmine Rice | Brown Rice
How to cook Basmati Rice
The biggest mistake most people make which results in gluey rice is using the wrong rice to water ratio.
The correct rice to water ratio is 1 : 1.5 (1 cup of rice to 1.5 cups of water).
Most people use 1 3/4 cups of water or even 2 cups of water, AND they rinse the rice which makes it waterlogged and makes the mushy rice problem even worse.
This method I’m sharing today is simple, fuss free and yields fluffy basmati rice every time. NO RINSING RICE. No fussing with draining rice from giant pots of boiling water.
Here’s how.
How to make Basmati Rice
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Place water and rice in saucepan;
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Bring to simmer on medium high without the lid;
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When entire surface is bubbly and foamy, place lid on, turn down to medium low and cook 12 minutes;
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Remove from stove and rest 10 minutes;
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Fluff; then
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Serve!
How to cook Basmati Rice – TIPS
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Heavy / tight fitting lid – loose or lightweight lid results in loss of water when it overflows, as well as steam;
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Right pot size – use a medium saucepan (as pictured in video) for up to 2 cups of rice. For 3 cups or more, use a pot. Reason: if you try to cook too much rice in a small saucepan, the rice cooks unevenly and rice at the bottom tends to be stickier;
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Bring to boil without lid on – this helps with even cooking by bringing the water up to the correct temperature before placing the lid on to steam;
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DO NOT PEEK while it’s on the stove – causes steam to escape which results in uneven cooking;
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10 minute rest is essential – Rice fresh off the stove is wet, sticky and hasn’t finished cooking. The grains absorb the liquid while it’s resting; and
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DO NOT fluff with fork – it will break the long grains. Use a rubber paddle (pictured above and in video) or rice paddle.
How to cook Basmati Rice – TROUBLESHOOTING
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Overflow during cooking (when you get starchy water running down the side of the pot) – either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow)
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Burnt base – heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove – use medium high. Strong stoves – use low.
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Rice not cooked evenly – heat was not high enough OR you didn’t bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside.
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Gummy rice – are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
Common questions
Do you have to rinse the rice to make it fluffy?
NO. With the correct rice to water ratio (1 cup rice to 1.5 cups water) and the cooking method set out in the recipe below, the rice will be fluffy without rinsing the rice.
Exceptions:
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If you bought rice at markets from a sack, rinse for hygiene purposes and also can be excessively starchy. Reduce water by 2 tablespoons, otherwise it will be gummy;
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Biryani – because of the manner in which this dish is cooked.
Is basmati rice the same as white rice?
Basmati rice is a type of white rice. It is more aromatic than plain white rice (such as rice used in Chinese and Japanese cuisine), with a slight nutty perfume. The grains are also longer than ordinary white rice.
Is basmati rice healthier than white rice?
No. They have virtually the same amount of calories. And they are both carbs!
Can you freeze basmati rice?
Absolutely. Freeze in portion sizes in airtight containers. For 1 cup of frozen rice, reheat in the microwave (loosely covered) on high for 2 minutes – it will become steamy and fresh, just like it was just cooked! If the rice is a bit dry (possibly because container was no fully airtight), sprinkle with water then microwave loosely covered again – this will make the rice moist.
What is basmati rice used for?
Basmati rice is a type of rice that is from the Indian sub-continent, and also common across the Middle East. It is traditionally served with Indian food – ideal for dousing with rich, spice infused curries! Basmati rice is also used for cooking dishes, such as Biryani which is the famous rice dish from the Indian sub-continent.
Here are some popular curries that are traditionally served with basmati rice.
Curries to serve with basmati rice
And now, go forth and enjoy your new fluffy Basmati rice life! 🙌 – Nagi x
Watch how to make it
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Basmati Rice (simple method, fluffy rice!)
Ingredients
- 1 cup uncooked basmati rice (Note 1)
- 1 1/2 cups water (just cold tap water)
Instructions
- Place rice and water in a medium size saucepan over medium high heat, no lid.
- Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming.
- Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves).
- Cook for 12 minutes - DO NOT LIFT LID.
- Tilt saucepan, then take a QUICK peek to ensure all water is absorbed - be super quick, then clamp lid back on.
- Remove from heat, leave for 5 to 10 minutes with lid on, then fluff with fork and marvel at fluffy rice!
- Note - Large batches will take slightly longer - about 13 minutes for 2 cups, about 15 minutes for 4 cups (use a pot).
Recipe Notes:
1 cup = 12 minutes
2 cups = 13 minutes
4 cups = 14 minutes 3. TROUBLESHOOTING:
- Overflow during cooking - either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow)
- Burnt base - heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove - use medium high. Strong stoves - use low.
- Rice not cooked evenly - heat was not high enough OR you didn't bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside.
- Gummy rice - are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
Nutrition Information:
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Mary El says
YES…10 stars! So grateful to Nagi for sharing this recipe. Truly is the best rice and, yes, actually fluffy. I’ve shunned rice forever because it was always gloppy. I can see I’ll be making rice much more often. Enjoy.
Jill J says
The high altitude tip was helpful. I live at 4000 altitude, so I increased the water to 1Âľ cup, too and cooked for 15 mins. Letting it stand for 10 mins was probably the magic. I’d never done that before. Thanks for the simple instructions – it gave me confidence.
Nagi says
Thanks for that feedback Jill!! It’s very helpful for high altitude cooking! N x
Gary W says
Thank you, thank you, thank you! I have always failed to get rice as light and fluffy as the local Indian restaurant. This is it! This is so easy and the results are amazing. To fully recreate the rice at my local Indian restaurant, I add about 1/4 tsp of fennel seed to the rice before the boil which gives the rice a very distinctive Indian aroma and flavor. Highly recommended!
Nagi says
That’s a great idea Gary!! Thanks! N x
Christine says
Very good recipe. I always used to precook and finish in a steamer the way my Indonesian in-laws taught me, but this is so much easier. Only caveat is: we now use an electric stove, and when you turn the temperature down the heat does not go down right away.
Grant says
You say in recipe to use fork to fluff, but in blog say dont use a fork?
What should I do?
Susan Martin says
Just about to use this method. In the instructions it says “bring to a simmer”. In the Troubleshooting it says (point 3) “….OR you didn’t bring it to the boil before putting lid on”. I now don’t know whether to bring it to a simmer or boil! Thinking of “simmer” maybe?
Nagi says
When I say simmer, I mean that there are bubbles across the whole surface (not just on the edges) but it’s not rolling like when it is fully boiling. So bring it to what I call a simmer!! N x
Susan Martin says
That’s why I was confused when you said in the Troubleshooting “………….heat was not high enough OR you didn’t bring it to the Boil before putting lid on.” I followed instructions and got sticky rice – not luscious rice like yours looks! Will try again!
Leti says
This is the best and easiest basmati rice recipe. Thank you!!
Denis says
Perfect basmati rice cooked by a 70 year old rookie cook. Thank you for this excellent recipe.
Nagi says
Good on you Dennis for taking up a new skill at 70!! N x
Diane Croken says
Amazing!!! I am 64 and have been cooking rice all wrong. Thank you for these invaluable instructions. Rice is lovely.
Nagi says
I’m happy you liked it Diane! N x
Robbie Bayros says
OMG I never would’ve believed rice could turn out so perfectly cooked and separate without rinsing it! Followed the recipe exactly and it turned out perfect! Thanks so much for all the detailed notes and info – it was all really helpful!
Nagi says
I’m happy you liked it Robbie! N x
Deb says
I love that I can make rice now and not have a pot of sticky mush. Perfect every time.
Nagi says
I’m happy I could help Deb! N x
Keisha Battle says
Great recipe! Turned out perfectly. Thanks.
Jennifer says
I enjoy all of your recipes. You make cooking very easy.
Thank you xx
Victoria says
Hi Nagi
Perfect – as always!
Thank you
Lou says
You are the best at what you do love all your recipes you also have a great way of explaining why it is cooked a certain way please keep up the good work as l rely on you thanks so much
Icha says
Thank you so much for this! I’ve tried your recipe several times and it’s now my go-to basmati rice recipe. I do have a question though, with the boiling point, do I wait until all surface has boiled over before putting the lid on and lower the heat? The reason is, today I didn’t wait until all surface has boiled over, and it seems my rice isn’t as fluffy as the rice batches I made earlier. Still amazing, but the first two batches I made were better (some rice grains even “stood up”, that was how fluffy they were!). Thank you!
Nagi says
Yes Icha – the whole surface needs to be bubbling! N x
Thomas Pope says
Oh my word, bang on rice! I’ve really struggled over the years – apart from with a rice cooker, but this was a revelation. Followed the recipe and It’s perfect.
C says
This turned out perfect!!! Thank you for the recipe.
Claire says
This method worked perfectly for me, thank you!!
Laurie says
Bloody brilliant. Wish I’d seen this recipe decades ago. It’s so much simpler than what I’ve been doing. Thanks from the bottom of my heart.
Nagi says
It’s so simple yet rice can also be so difficult! So glad I could help! N x
Archie Toppin says
Hi Nagi,
Hope 2022 is a prosperous and healthy year for you. Using the boil and drain for brown basmati rice do you keep the lid on while boiling the rice (like the absorption method for white rice) or leave it off?