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:
Life of Dozer
His favourite spot in the house – for food potential no doubt!
Turned out Great THX ! “10 “
Perfect combo of rice with water! I washed the rice first to get rid of the starch and then drained it really well before adding the water.
I have tried loads of rice recipe’s, tried this Saturday night and was perfect and so Easy . I used to but microwave rice years ago, this is so easy and i can now freeze it Thanks
This just plain works!
I use a large saucepan & cook 4 cups of rice at a time so I can freeze portions, not just for convenience but because freezing then reheating significantly reduces the amount of digestible carbs in rice, pasta, bread & potatoes.
I’m going to try your method for rice I’m taking to a dinner party today. What is the best method for reheating the rice after cooking it this way? Thank you!
I’m blown away. Best basmati I’ve ever made! I used coconut water and a pinch of salt and had it alongside chana masala using your brilliant spice blend 😊 thank you for these great recipes, they are really live changing!
Excellent, thank you, went against what I thought I had learnt about rice. I chuck it on the woodburner in winter, works perfectly. Cheers
Hi,
Great recipe !
But I have a question, I notice , the rice is easily broken event when I fluffy very gently the rice. I followed exactly the recipe
Any trick to make the rice grain not so fragile ?
Thanks
This was perfect. I tripled the recipe for my big eaters and it still worked! I will never use any other method.
I wish I would’ve found this years ago! Less fuss and absolutely perfect rice!
You really should soak or at the very least, thoroughly rinse the rice before using. Arsenic and lectins can cause you all sorts of gastric problems
It indeed worked! I’m not used to cook with basmati but this recipe worked pretty well. I first heated olive oil with onions and then garlic before putting the rice. Fluffy, not gummy, perfect rice. Thanks for sharing this, it helped me so much.
Whoa!! I was not expecting it to be this good! The method you gave was so easy i didnt expect it to work but this is exactly like its served at the indian restaurants. Thanks!
Our rice came from India and had no instructions on the bag. So glad we used your instructions Nagi, this was the most fluffy, tender basmati rice we have ever had!
This was THE best rice I’ve ever cooked, and it required doing the least I’ve ever done! Do I have your permission to share this online, of course I’ll drop your website! 😁💜🤤
Grow yourself a curry tree and place one small twig in the rice as its cooking. The smell is brilliant.
Rice was perfect the first time!! Grew up seeing my mom cook Basmati rice all the time and admittedly had not done it myself. Followed your instructions exactly and the rice was perfect.
Amazing Priyanna! I am so happy that you enjoyed it!! N x
Worked really well,
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.
The high altitude tip was helpful. I live at 4000 altitude, so I increased the water to 1¾ 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.
Thanks for that feedback Jill!! It’s very helpful for high altitude cooking! N x
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!
That’s a great idea Gary!! Thanks! N x