Basmati Rice
This guide walks you through the classic stovetop method for cooking basmati rice — the version most home cooks around the world rely on. With the right water ratio, a proper rinse, and a little patience, you'll get long, separate, beautifully fluffy grains every single time.
Equipment
- Heavy-bottomed 3-quart saucepan - With a tight-fitting lid
- Fine-mesh strainer
- Medium mixing bowl - For soaking the rice
- Measuring cups and spoons
- Fork - For fluffing the rice
- Kitchen timer
Ingredients
- 2 cups aged basmati rice - 370g, preferably extra long grain
- 3 cups cold water - 710ml, for soaking
- 3 cups fresh water - 710ml, for cooking
- 1 teaspoon fine sea salt - or to taste
- 1 tablespoon unsalted butter - or neutral oil such as avocado or light olive oil
Instructions
- Measure the rice into a bowl, add cold water, swirl gently, and pour off the cloudy water. Repeat 3-4 times until the water runs mostly clear.
- Add 3 cups of fresh cold water to the rinsed rice and let soak for 30 minutes at room temperature. Drain completely through a fine mesh strainer.
- Add 3 cups of fresh water to a heavy-bottomed saucepan along with salt and butter or oil. Bring to a full rolling boil over medium-high heat.
- Add the drained rice to the boiling water and stir gently once to distribute. Let the water return to a boil.
- Reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for exactly 15 minutes. Do not lift the lid during cooking.
- After 15 minutes, turn off the heat completely and let the rice rest, covered, for an additional 10 minutes.
- Remove the lid and gently fluff the rice with a fork using light, lifting strokes. Serve immediately.
Notes
- Always rinse the rice until the water runs clear — this is the single most impactful step for improving texture.
- Use the 1:1.5 ratio (1 cup rice to 1.5 cups water) for soaked basmati. If you skip the soak, increase water to 1:1.75.
- Keep the lid on during cooking — do not peek! Steam is what cooks the rice and losing it means losing texture.
- Use the lowest possible heat setting after adding the rice to ensure even cooking without scorching the bottom.
- Do not skip the 10-minute off-heat rest — it's what separates good rice from great rice.
- Always use a fork to fluff, never a spoon. Forks separate grains while spoons smash them.
- Season the water with salt for the best flavor — plain unsalted water produces noticeably bland results.
- For variations, try adding whole cumin seeds, cardamom pods, saffron, or coconut milk to the cooking water.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To reheat, add 2-3 tablespoons of water to a saucepan with the rice, cover, and heat over medium-low until warmed through.