Steaming Basmati Rice
Basmati rice is defined by its length and fragrance. If you rush the preparation or agitate the grains while they cook, you lose the texture that separates a proper side dish from a clump of starch.
The rinse is not optional.
If you skip washing the grains, the released starch will create a gummy coating that prevents the rice from fluffing up properly.
- fine-mesh sieve
- heavy-bottomed pot with a tight-fitting lid
- fork
What goes in.
- 1.5 cupsBasmati rice
- 2.25 cupswater
- 0.5 tspfine sea salt
- 1 tbspunsalted butter or neutral oil
The Post-Heat Rest
The rice finishes cooking in its own residual heat. Do not lift the lid during the final ten-minute rest, or you will lose the steam required to hydrate the interior of the grains.
The method.
Rinse the rice
Place the rice in a sieve and run it under cold water. Swirl it with your fingers until the water running through the sieve is completely clear.
Soak (optional)
For longer grains, let the rinsed rice soak in clean water for 20 minutes, then drain thoroughly.
Boil
Combine the rice, water, salt, and butter in the pot. Bring to a boil over medium-high heat.
Simmer
Once boiling, reduce the heat to the lowest setting. Cover with the lid and cook for 12 minutes.
Rest
Remove the pot from the burner. Leave the lid on and let it stand undisturbed for 10 minutes.
Fluff
Remove the lid and use a fork to gently rake through the rice to separate the grains before serving.
Other turns to take.
Aromatic Rice
Add a single star anise or a small cinnamon stick to the water before boiling to infuse the grains.
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 better seal.
Measure your water exactly; too much liquid is the primary cause of mushy rice.
Avoid stirring the rice while it is simmering, as this breaks the delicate grains.
The ones that keep coming up.
Why did my rice turn out mushy?
You likely used too much water or the heat was too high, causing the rice to boil into a porridge rather than steaming.
Can I use a rice cooker?
The same rinse-and-rest principles apply, but adjust the water ratio according to the manufacturer's markings as rice cookers handle steam loss differently.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe