How to cook basmati rice so it’s light and fluffy – no need to rinse the rice or drain giant pots of boiling water. Just use a rice to water ratio of 1 cup of rice to 1.5 cups of water and a simple method called the absorption method. Perfect every time!
See separate directions for brown basmati rice – How to cook Brown Rice.
Also see How to Cook: White rice | Jasmine Rice | Brown Rice
How to cook Basmati Rice
The biggest mistake most people make which results in gluey rice is using the wrong rice to water ratio.
The correct rice to water ratio is 1 : 1.5 (1 cup of rice to 1.5 cups of water).
Most people use 1 3/4 cups of water or even 2 cups of water, AND they rinse the rice which makes it waterlogged and makes the mushy rice problem even worse.
This method I’m sharing today is simple, fuss free and yields fluffy basmati rice every time. NO RINSING RICE. No fussing with draining rice from giant pots of boiling water.
Here’s how.
How to make Basmati Rice
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Place water and rice in saucepan;
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Bring to simmer on medium high without the lid;
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When entire surface is bubbly and foamy, place lid on, turn down to medium low and cook 12 minutes;
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Remove from stove and rest 10 minutes;
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Fluff; then
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Serve!
How to cook Basmati Rice – TIPS
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Heavy / tight fitting lid – loose or lightweight lid results in loss of water when it overflows, as well as steam;
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Right pot size – use a medium saucepan (as pictured in video) for up to 2 cups of rice. For 3 cups or more, use a pot. Reason: if you try to cook too much rice in a small saucepan, the rice cooks unevenly and rice at the bottom tends to be stickier;
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Bring to boil without lid on – this helps with even cooking by bringing the water up to the correct temperature before placing the lid on to steam;
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DO NOT PEEK while it’s on the stove – causes steam to escape which results in uneven cooking;
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10 minute rest is essential – Rice fresh off the stove is wet, sticky and hasn’t finished cooking. The grains absorb the liquid while it’s resting; and
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DO NOT fluff with fork – it will break the long grains. Use a rubber paddle (pictured above and in video) or rice paddle.
How to cook Basmati Rice – TROUBLESHOOTING
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Overflow during cooking (when you get starchy water running down the side of the pot) – either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow)
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Burnt base – heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove – use medium high. Strong stoves – use low.
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Rice not cooked evenly – heat was not high enough OR you didn’t bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside.
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Gummy rice – are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
Common questions
Do you have to rinse the rice to make it fluffy?
NO. With the correct rice to water ratio (1 cup rice to 1.5 cups water) and the cooking method set out in the recipe below, the rice will be fluffy without rinsing the rice.
Exceptions:
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If you bought rice at markets from a sack, rinse for hygiene purposes and also can be excessively starchy. Reduce water by 2 tablespoons, otherwise it will be gummy;
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Biryani – because of the manner in which this dish is cooked.
Is basmati rice the same as white rice?
Basmati rice is a type of white rice. It is more aromatic than plain white rice (such as rice used in Chinese and Japanese cuisine), with a slight nutty perfume. The grains are also longer than ordinary white rice.
Is basmati rice healthier than white rice?
No. They have virtually the same amount of calories. And they are both carbs!
Can you freeze basmati rice?
Absolutely. Freeze in portion sizes in airtight containers. For 1 cup of frozen rice, reheat in the microwave (loosely covered) on high for 2 minutes – it will become steamy and fresh, just like it was just cooked! If the rice is a bit dry (possibly because container was no fully airtight), sprinkle with water then microwave loosely covered again – this will make the rice moist.
What is basmati rice used for?
Basmati rice is a type of rice that is from the Indian sub-continent, and also common across the Middle East. It is traditionally served with Indian food – ideal for dousing with rich, spice infused curries! Basmati rice is also used for cooking dishes, such as Biryani which is the famous rice dish from the Indian sub-continent.
Here are some popular curries that are traditionally served with basmati rice.
Curries to serve with basmati rice
And now, go forth and enjoy your new fluffy Basmati rice life! 🙌 – Nagi x
Watch how to make it
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Basmati Rice (simple method, fluffy rice!)
Ingredients
- 1 cup uncooked basmati rice (Note 1)
- 1 1/2 cups water (just cold tap water)
Instructions
- Place rice and water in a medium size saucepan over medium high heat, no lid.
- Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming.
- Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves).
- Cook for 12 minutes - DO NOT LIFT LID.
- Tilt saucepan, then take a QUICK peek to ensure all water is absorbed - be super quick, then clamp lid back on.
- Remove from heat, leave for 5 to 10 minutes with lid on, then fluff with fork and marvel at fluffy rice!
- Note - Large batches will take slightly longer - about 13 minutes for 2 cups, about 15 minutes for 4 cups (use a pot).
Recipe Notes:
1 cup = 12 minutes
2 cups = 13 minutes
4 cups = 14 minutes 3. TROUBLESHOOTING:
- Overflow during cooking - either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow)
- Burnt base - heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove - use medium high. Strong stoves - use low.
- Rice not cooked evenly - heat was not high enough OR you didn't bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside.
- Gummy rice - are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
Nutrition Information:
Life of Dozer
His favourite spot in the house – for food potential no doubt!
I love this! I finally feel confident cooking rice, this method has never failed.
Just turns out perfect every time! Thanks Nagi.
Hi Nagi, I love to cook but have had trouble with basmati rice. I used to always rinse the starch off the rice! I used your method and it turned out just perfect! Thank you so much. Yummy with my curried prawns.
Another wow!
The simplest yet the best Basmati I‘ve tried. And I did it! – if anyone knows how big challenge it is, for a Korean to cook fluffy rice 😂
nice information and good article thank you
Wow. I’m useless at rice. This turned out PERFECT! I will say it didn’t take nearly as long as the recipe says, but I could see it had absorbed the liquid early do I just added more, gave it a quick fold then turned it off. Fantastic, thank you for saving me from awful rice!
Amazing
Just wow. After 40 years of hit or miss basmati, I produced a perfect batch. I have periodically experienced all the problems; gummy, mush, burned bottom, partially cooked rice on the top, etc. Thank for your solution to perfect basmati. Looking forward to a beautiful vegetable byriani this week, and my Cuban red beans and rice recipe (rice cooked in the pot liquor) was a big rave.
Perfect recipe. I am a keen cook and even in my 60s I struggle to cook rice well. This recipe and the approach is fantastic. You can teach old dogs new tricks. Thanks Nagi
Is this recipe in your cookbook along with poached chicken? I found myself coming to your site for my free recipes and thought why not support you by purchasing your book, and so I will. Seems only fitting as I have loved every single recipe! Thank you!
Amazing result and amazingly simple to make – just awesome!
Thank you so, so much.
Perfect every single time! Finally an easy break down of each rice (I’ve followed your recipes for basmati, long grain & jasmine. Each slightly different ratios, each perfect. Every time. Thank you!!
The best rice I’ve cooked, even from a rice cooker or pressure cooker! Thanks for yet another amazing recipe Nagi!
Between the fire alarm being set off and the undercooked rice, I didn’t find this effective at all. Grim.
It was easy, simple and very good. Thanks for that
Wow! Best and easiest basmati rice I’ve cooked. Thank you. This is my go to recipe for basmati rice going forward!
I liked your opinion on not rinsing the rice. I never had heard of that until a year ago. I tried it and it came out gummy.
Hey, what do you know?! this worked really well! followed it to a T, and I added some whole jeera (cumin) seeds, and some salt. It was yummy!
I was extremely skeptical of this “no-rinse” rice, for that reason, I tried it with half of the recommended portion: 1/2 cup rice, 3/4 cup water. Turned stove off after 8 min 30 seconds.. left 10-15 minutes with the lid on after turning off the stove as I prepared the chicken part of my dish. Came back to write this review as the rice was perfect. Every grain was its own individual piece.. no clumps, no watery mess, cooked perfectly. I can’t believe it’s true, but it is. I followed the recipe to a T. Added some chopped cilantro to the rice which went well with the south Indian flavors in my dish. Impressed! Will definitely make my rice this way again so I don’t have to worry if it’s going to be cooked well enough.
Wow, tried this last night and it was excellent. Such an easy way of cooking rice for such great results.