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Learn How to Cook Basmati Rice like a pro. In this case, the best method is also the easiest, and youโll learn how to get fluffy, tender rice that is flavorful but not sticky, every single time.
Megganโs notes
If your basmati rice is stuck to the bottom of your pot or, even worseย al dente (aka undercooked), look no further. As a classically-trained chef, I mastered all the basics from the ground up, even a perfectly-cooked pot of rice.
The secret to perfect stove-top rice is in the ratio of rice-to-water. Most ratios suggest 2 cups water for each cup of rice, but thatโs actually too much. You need to do more with less water: first boiling over low heat, then steaming off heat. The tight cover allows the rice to steam in place without having to stir it (no peaking!), and the amount of water leads to tender, fluffy grains, each and every time.
Iโm also sharing my tips for how to freeze basmati rice: start by spreading the rice on a rimmed baking sheet to cool, then pace into freezer-safe containers (I love sandwich-sized plastic bags which fit about 2 cups rice and can lay flat in your freezer). The only thing faster than 15-minute basamti rice is pulling it out of the freezer, already cooked.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Basmati rice: Itโs part of the family of long-grain riceย and is slender and long, as its name suggests. Beyond basmati, American white and brown rice and Jasmine rice are also long-grain rices. This rice has a firm, dry texture, and is best for side dishes, pilafs, and salads.
- Water:ย For a flavor boost, substitute chicken broth for the water.
How to Cook Basmati Rice
- In a medium saucepan over medium-high heat, add water and rice.
- Bring to a simmer, cover, and cook for 12 minutes (do not peak).
- Remove from heat and let sit for 10 minutes. Fluff with a wooden spoon or rubber spatula.
Recipe tips and variations
- Yield: This recipe makes about 4 cups of cooked rice. Many recipes say the yield will be 3 cups, but when I cooked it and measured the yield, it was 4 cups.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Cool: To cool cooked rice quickly, spread it in a single layer on a rimmed baking sheet.
- Freezer: Pack cooled rice into freezer-safe containers, leaving at least 1/2-inch for expansion. Label, date, and freeze for up to 3 months. Thaw as needed or add to soups or stir-fries straight from the freezer.
- Spices: Add salt, a bay leaf, or a few cumin seeds to the pot before cooking.
- Oven-baked rice: Makingย baked rice in the oven is fast, foolproof, and fluffy. This easy 3-ingredient recipe is great for meal prep and freezer-friendly, too, and you can use either butter or olive oil.
- Cilantro-lime rice: My Chipotle copycat cilantro-lime rice recipe uses the pasta method for cooking basmati rice. Stir in lemon juice, lime juice, and minced fresh cilantro at the end to get that flavor you know and love.
Frequently Asked Questions
Brown rice is considered a whole grain, with fibrous bran, germ, and all. Fiber, vitamins, and minerals are all stored in the bran and germ. White rice has had the bran and germ removed in processing, and so itโs technically less nutritious than brown rice. (But itโs still delicious!)
Brown rice takes quite a bit longer than white rice in terms of cooking, but instructions on how to make Cilantro Lime Brown Rice are in the recipe card below, in case you are interested.
Favorite ways with rice
30 Minute Meals
Korean Barbecue Meatballs
Chicken and Turkey Recipes
Harissa Chicken
Chipotle Copycat Recipes
Chipotle Bowl
Fish and Seafood Recipes
Cajun Shrimp
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How to Cook Basmati Rice
Ingredientsย
For the rice:
- 1 1/2 cups water
- 1 cup basmati rice
Instructionsย
- In a medium saucepan over medium-high heat, add water and rice. Bring to a simmer, cover, and cook for 12 minutes (do not peak). Remove from heat and let sit for 10 minutes. Fluff with a wooden spoon or rubber spatula.
Notes
- Yield: This recipe makes about 4 cups of cooked rice. Many recipes say the yield will be 3 cups, but when I cooked it and measured the yield, it was 4 cups.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Hi Meggan. For the previous reader comment. If you fluff the rice after itโs finished steaming off, it wonโt stick together. No need to need to pre rinse. Thereโs not enough polishing dust to matter. Iโm going to try your water/rice ratio for jasmine and see how it comes out.
Thanks, Dave! โ Meggan
Very good. I am definitely will keep this recipe and try it
Thank you, Mary! I hope you love it! โ Meggan
You donโt rinse the Rice? Is there a reason, I have always been told to..
Hi Judith, rinsing the rice isnโt necessary. You can rinse if you wish, though! โ Meggan