Steaming Basmati Rice
Rinse the starch away until the water runs clear, soak for twenty minutes, then steam in a tightly covered pot using a strict one-to-one-and-a-half ratio of water to rice. The steam does the work, not the boil.
Patience creates the texture
If you skip the soaking or the resting period, the grains will break or turn into a paste. Trust the timing.
- Fine-mesh sieve
- Heavy-bottomed pot with a tight-fitting lid
- Fork
What goes in.
- 1.5 cupsBasmati rice
- 2.25 cupscold water
- 1/2 tspfine sea salt
- 1 tspneutral oil or ghee
Maintaining the pressure
Do not peek under the lid once the steam cycle begins. Every lift of the lid releases the pressure needed to hydrate the center of the grain.
The method.
Rinse the starch
Place rice in a sieve under cold running water. Agitate with your hand until the water exiting the sieve is completely transparent.
Soak
Submerge the rinsed rice in a bowl of cold water for 20 minutes. The grains will turn opaque white and swell slightly.
Bring to a simmer
Drain the rice thoroughly. Add it to your pot with the fresh water, salt, and fat. Bring to a boil over medium-high heat.
Steam
As soon as the water boils, turn the heat to the lowest possible setting. Cover the pot tightly and cook for 12 minutes.
Rest
Remove the pot from the heat source. Leave the lid on for at least 10 minutes to allow the steam to finish circulating through the grains.
Fluff
Remove the lid and use a fork to gently lift and separate the rice from the bottom. Do not stir or you will break the grains.
Other turns to take.
Aromatic Rice
Add two green cardamom pods and a single bay leaf to the water before bringing it to a boil.
Turmeric Gold
Whisk half a teaspoon of ground turmeric into the water before adding the rice for a bright color and earthy scent.
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 catch the steam and create a tighter seal.
Always measure your rice and water by volume using the same vessel to ensure the ratio stays exact.
If the rice is still too firm after the resting period, sprinkle a tablespoon of hot water over the top and recover for 5 minutes.
The ones that keep coming up.
Why does my rice turn into mush?
You are likely using too much water or stirring the rice while it is cooking. Keep the agitation to a minimum.
Can I use a rice cooker?
The technique above is specifically for stovetop pots. Rice cookers have their own internal sensors and will ignore these timing rules.
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