Cooking Long-Grain Basmati Rice
Good basmati is defined by its long, distinct grains. If you treat it with force, it breaks; if you treat it with patience, it becomes an elegant base for any meal.
The starch must go.
Excess surface starch makes rice gummy. Rinsing and soaking are not optional steps if you want grains that stand apart.
- Fine-mesh sieve
- Heavy-bottomed pot with a tight lid
- Fork
What goes in.
- 1.5 cupsBasmati rice
- 2.5 cupsWater
- 1 tspKosher salt
- 1 tbspGhee or neutral oil
Maintaining the Seal
Never lift the lid to check the rice. The steam trapped inside is the only thing cooking the top layer of grains.
The method.
Rinse
Place rice in a sieve under cold running water. Agitate the grains with your hand until the water draining out is completely clear.
Soak
Cover the rinsed rice with cold water in a bowl. Let it sit for 20 minutes, then drain thoroughly.
Boil
Add rice, water, salt, and fat to your pot. Bring to a boil over medium-high heat.
Simmer
Once boiling, turn the heat to the absolute lowest setting and cover with the lid. Cook for 12 minutes.
Rest
Turn off the heat. Keep the lid on for another 10 minutes to allow the moisture to distribute evenly.
Fluff
Remove the lid and gently run a fork through the rice to lift and separate the grains.
Other turns to take.
Aromatic Rice
Add a green cardamom pod and a small cinnamon stick to the water before boiling.
Saffron Infusion
Steep a pinch of saffron threads in two tablespoons of warm water and drizzle over the rice just before the resting stage.
When it doesn't go to plan.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to create a tighter seal.
Always use a fork for fluffing; a spoon will break the delicate, elongated grains.
Measure your water precisely; too much water leads to mushy rice, too little leaves the bottom scorched.
The ones that keep coming up.
Can I cook more than 1.5 cups?
You can, but keep the ratio of 1 part rice to 1.7 parts water. You may need to increase the resting time slightly.
Why does my rice stick to the bottom?
The heat was likely too high or the pot bottom is too thin. Use a heavy-bottomed pot and ensure your stove is set to its lowest flame.
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