• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Indian Recipes

How to cook Basmati Rice

By:Nagi
Published:3 Mar '20Updated:8 Dec '20
233 Comments
Recipe v Video v Dozer v

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.

Close up of a pile of fluffy Basmati 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.

Rice to water ratio for Rice

How to make Basmati Rice

  1. Place water and rice in saucepan;

  2. Bring to simmer on medium high without the lid;

  3. When entire surface is bubbly and foamy, place lid on, turn down to medium low and cook 12 minutes;

  4. Remove from stove and rest 10 minutes;

  5. Fluff; then

  6. Serve!

How to make Basmati Rice

How to cook Basmati Rice – TIPS

  • Heavy / tight fitting lid – loose or lightweight lid results in loss of water when it overflows, as well as steam;

  • 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;

  • 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;

  • DO NOT PEEK while it’s on the stove – causes steam to escape which results in uneven cooking;

  • 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

  • DO NOT fluff with fork – it will break the long grains. Use a rubber paddle (pictured above and in video) or rice paddle.

Overhead photo of Basmati Rice in a dish, ready to be served

How to cook Basmati Rice – TROUBLESHOOTING

  • 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)

  • 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?

Close up of spoon scooping up fluffy Basmati Rice

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:

  • 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;

  • 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

Butter Chicken served over basmati rice in a bowl, ready to be served
Butter Chicken
Photo of Chickpea Curry (Chana Aloo) in a bowl over coconut rice with a dollop of yogurt in a rustic bowl, ready to be eaten
Chickpea Curry with Potato (Chana Aloo Curry)
Goan Fish Curry in a bowl with basmati rice
Goan Fish Curry (Indian)
Rogan Josh with steamed Basmati Rice and cucumber salad
Rogan Josh
Overhead photo of chicken tikka masala on basmati rice in a dark rustic bowl with a piece of naan wedged in on the side.
Chicken Tikka Masala
Homemade India lentil curry (Dal) served over rice in a rustic white bowl, ready to be eaten.
Dal (Indian Lentil Curry)
Qeema Indian Curried Beef - Authentic, FAST and no hunting down unusual spices. An interesting way to use ordinary ground beef!
Qeema Indian Curried Beef
Tandoori Chicken served with saffron rice and minted yogurt sauce
Oven Baked Tandoori Chicken
Indian Recipes

And now, go forth and enjoy your new fluffy Basmati rice life! 🙌 – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of a pile of fluffy Basmati Rice

Basmati Rice (simple method, fluffy rice!)

Author: Nagi
Prep: 1 minute min
Cook: 12 minutes mins
Resting: 10 minutes mins
Side Dish
Indian, Middle Eastern
5 from 112 votes
Servings3 servings
Tap or hover to scale
Print
Recipe video above. The most common mistake people make when cooking rice is using too much water which makes rice gummy and gluey, especially if you also rinse the rice and make it waterlogged. Using a rice to water ratio of 1 to 1.5, you will be able to make perfectly fluffy basmati rice without fussing with rinsing or draining giant pots of boiling water. Simple, and highly effective! {Scale recipe - click on servings and slide, but read Note 2}

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. Rice - this method is for store bought basmati rice, purchased in packets at everyday grocery stores. This rice is already clean.
If you purchase the rice at markets out of sacks, I recommend rinsing first. Place in large bowl, fill with water and swish with your hand for 10 seconds. Drain water, repeat 3 times until water is clearer (it will never be 100% clear). Drain well in colander. When cooking rice, REDUCE WATER by 2 tablespoons (because rinsed rice is soaked with water) otherwise your rice will end up gummy.
2. Scaling up - use a larger pot for larger quantities of rice. Do not use a tiny saucepan for a large quantity of rice - this will make the rice at the bottom gummy.
Cook time per cup of rice (from when lid is placed on):
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?
4. Nutrition per serving. 1 cup rice makes 2 3/4 cups cooked rice (once fluffed). 1 serving = just under 1 cup per person.

Nutrition Information:

Calories: 225cal (11%)Carbohydrates: 49g (16%)Protein: 4g (8%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 9mgPotassium: 71mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 21mg (2%)Iron: 1mg (6%)
Keywords: Basmati rice recipes, how to cook basmati rice
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

His favourite spot in the house – for food potential no doubt!

Dozer the golden retriever under dining table

Previous Post
Mediterranean Baked Chicken Dinner
Next Post
Cherry Tomato Salad with Basil

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Vindaloo served over white rice

Vindaloo

Tray of freshly cooked Pakora ready to be served

Pakora (Indian Vegetable Fritters)

Beef Biryani from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Beef Biryani

More Indian Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




233 Comments

  1. Sam says

    February 16, 2021 at 3:23 pm

    5 stars
    My rice turned out perfectly!! I even messed up a little bit while cooking (oops) but it still was perfect in the end, not gluey at all and so delicious. This was easily the fastest and least fussy method for cooking rice I’ve ever followed, thank you for sharing this!!

    Reply
  2. Brenda Gay McBride says

    February 16, 2021 at 10:25 am

    Can you salt this while cooking? If so how much salt per cup of rice?

    Reply
    • Nagi says

      February 17, 2021 at 12:41 pm

      Hi Brenda, I don’t salt my rice as I use it for a side and will affect the flavour of the dish – but feel free to season to taste if you like. N x

      Reply
  3. Ian Nicholson says

    February 16, 2021 at 6:48 am

    5 stars
    Thankyou at last I can cook the Basmati properly using this technique and the tips not a gooey mess

    Reply
  4. Nadia Whitman says

    February 12, 2021 at 10:05 pm

    5 stars
    Notes say do not fluff with fork but then recipe says do fluff with fork. Love all of your recipes by the way: just thought you’d like to know

    Reply
  5. Sally says

    February 12, 2021 at 6:43 am

    Thanks Nagi , this works EVERY time, I’ve come back to check again and say thank you! Ps my boys both left home and now they text me to ask, mum , how does Nagi do the rice again?! I love that your method means I don’t have to stand there stirring and no need to drain or rinse with boiling water xx

    Reply
  6. Mimba says

    February 8, 2021 at 4:39 am

    5 stars
    Aftwr trying several different basmati rice recipes and always having over or under- cooked rice, this is by far the best recipe I ve tried. Perfect every time. Thank you!

    Reply
  7. paul kelly says

    January 29, 2021 at 3:56 am

    After using the same 2 to 1 method for many years I used your method and it turned out perfectly.
    I made pilau by frying some pilau seasoning and pinch of turmeric coated the rice and used 1 to 1.5 method..Best I’ve ever made..
    Many thanks

    Reply
  8. Kathy says

    January 25, 2021 at 6:52 am

    Where can I find the correct measurements for different types of rice?
    Thank you for this measure though.

    Reply
    • Nagi says

      January 27, 2021 at 2:58 pm

      Hi Kathy, sorry I don’t understand what you are asking for? N x

      Reply
  9. Malin says

    January 23, 2021 at 1:51 am

    5 stars
    I always thought I was quite good at cooking rice (rinsing and then 1 cup of rice, 2 cups of water) – but oh how wrong was I?! This is the only way I cook rice now and it’s absolutely perfect, thank you Nagi!

    Reply
  10. Stan says

    January 18, 2021 at 4:24 am

    I was afraid the rice will burn and used lesser temperatures than recommended. It didn’t burn, but it stuck anyways. Yes, it is fluffy and good, yet there’s a loss of rice due sticking and a tedious cleaning ahead. So, thank you, but no thanks. I’ll continue to cook the way I do for the last 35 years. Be well.

    Reply
  11. Jennie Sheldon says

    January 16, 2021 at 6:35 am

    5 stars
    Brilliant, the first time i have successfully cooked rice. Thank you!

    Reply
  12. Margaux Helder says

    January 14, 2021 at 1:04 am

    5 stars
    Excellent recipe! Made it for first time today to have with katsu curry and it was a fit! First time ever Marc doesn’t come out sticky! Thank you will definitely make it again

    Reply
  13. Laura says

    January 3, 2021 at 11:25 am

    5 stars
    My basmati rice came out perfect! Thank you.

    Reply
  14. Mia says

    January 2, 2021 at 9:00 pm

    5 stars
    Wow! I use a rice cooker at home, but I’ve just cooked some basmati using this method at my father-in-law’s place, and it’s absolutely PERFECT! I’m astounded. How does it not stick to the bottom of the pan?! Amazing! Thank you!

    Reply
  15. CL says

    December 22, 2020 at 11:18 pm

    Hi: Can you use vegetable or chicken broth in stead of the water.

    Thank you

    Reply
    • Nagi says

      December 23, 2020 at 3:15 pm

      Hi CL, yes you can if you want to add flavour into the rice, although I would do 1/2 water, 1/2 stock – N x

      Reply
  16. Christine Engel says

    December 17, 2020 at 4:19 am

    Nevermind. I just figured it out from other comments.

    Reply
  17. Christine Engel says

    December 17, 2020 at 4:15 am

    Recipe instructions said that there is a 1-1.5 ratio of rice to water. However, if you scale up to 2 cups of rice, it shows 3 cups of water. Shouldn’t it be 3.5?

    Reply
    • Andrew Rigby says

      January 5, 2021 at 12:38 am

      Hi, no I think 3 cups is correct. It’s simply 2 x 1.5 = 3. Try it on your calculator on your phone. Hope this helps. Love this way of cooking rice!! It’s revolutionised my fried rice recipes

      Reply
  18. Cécile says

    December 13, 2020 at 9:40 pm

    Just perfect !! Thank you very much 😊

    Reply
  19. Ammaar says

    December 3, 2020 at 4:20 pm

    Hi Nagi! Cant wait to try this recipe. If I wanted to incorporate frozen veggies, would you recommend reducing the water added?

    Reply
  20. Alesia Haslemore says

    November 23, 2020 at 1:01 am

    5 stars
    I never leave comments but have to say that rice turned perfectly fluffy, cooked through, not dry, not soggy, just right!
    Thanks for sharing this simple recipe that actually works good!

    Reply
    • Nagi says

      November 23, 2020 at 11:57 am

      Thanks so much for taking the time to write some feedback Alesia, I really appreciate it! N x

      Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top