Stovetop Basmati Rice Recipe

Ingredients

• 185 g (1 cup)white basmati rice
• 360 ml (1½ cups), plus extra for soaking and rinsingfiltered water
• 15 g (1 tbsp)unsalted butter or ghee
• 1.25 g (¼ tsp)kosher salt
• 370 g (2 cups)white basmati rice
• 720 ml (3 cups), plus extra for soaking and rinsingfiltered water
• 30 g (2 tbsp)unsalted butter or ghee
• 2.5 g (½ tsp)kosher salt

Instructions

1. 1

   Rinse the rice

   Put the rice in a strainer and rinse it under cold running water until the water runs clear.

2. 2

   Soak the grains

   Transfer the rice to a bowl and cover it with filtered water, leaving at least 5 cm (2 inches) of water above the rice. Leave to soak for 20 minutes.

3. 3

   Drain and melt

   After 20 minutes, drain the rice and set it aside. Heat a pan over medium-high heat and melt the butter.

4. 4

   Combine ingredients

   As soon as the butter has melted, add the water, salt and rice. Stir to combine, then use a spatula to level the rice in the pan.

5. 5

   Bring to a boil

   Bring the water to the boil, then reduce the heat to medium and leave the pan uncovered. Continue boiling until the top layer of rice grains is visible through the simmering water.

6. 6

   Cover and cook

   Turn the heat to low so the rice stays at a simmer, then cover the pan. Cook for 10 minutes without lifting the lid.

7. 7

   Rest the rice

   After 10 minutes, turn off the heat and move the pan to a cool burner. Keep the lid on and leave the rice to rest for 5 minutes.

8. 8

   Fluff and serve

   Remove the lid and gently fluff the rice with a fork, using a spatula if needed to help separate the grains. Serve immediately.

What is basmati rice?

Basmati is a fragrant, long-grain rice associated with the Indian subcontinent and widely used across South Asian cooking. Its slender grains are prized for cooking up light and distinct rather than sticky.

This stovetop version rinses and soaks the rice before cooking it with butter or ghee. Those steps, followed by a covered rest, help produce tender grains that are easy to fluff.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 7g protein, 74g carbs, 6g fat.

The rice supplies most of the carbohydrates, while butter or ghee contributes most of the fat; the rice provides a modest amount of protein. Serve it alongside a protein-rich main and vegetables to round out the meal.

Why rinse and soak the rice?

Rinsing: Wash the rice under cold water until the runoff is clear, which removes loose surface starch.

Soaking: Leave the rinsed rice in plenty of water for 20 minutes, then drain it well before it goes into the pan.

Choosing butter or ghee

Butter: Unsalted butter gives the rice a mild, creamy richness, while the measured salt lets you control the seasoning.

Ghee: Use it in the same amount if you want a nutty, clarified-butter flavour that suits Indian-style meals.

Watch the simmer

Once the pan comes to the boil, reduce the heat and leave it uncovered until you can see the top layer of grains through the simmering water. That visual cue marks the point to cover the pan.

Keep the heat low after covering so the rice cooks gently for 10 minutes. Avoid opening the lid during this stage, as the method relies on the trapped heat and steam.

Rest for separate grains

After cooking, leave the covered pan off the heat for 5 minutes. The rest gives the rice time to settle before you handle it.

Fluff gently with a fork to separate the grains without crushing them. Serve as soon as it is ready.

What to serve with it

The mild, buttery flavour works well alongside saucy Indian dishes, including butter chicken. The rice can soak up the sauce without overpowering its spices.

For a more balanced plate, pair it with a protein-rich main and a vegetable side, such as cooked greens or a fresh salad.

Recipe notes & tips

• Rinse the rice until the water runs clear for the method's intended texture.
• Make sure the soaking water stands at least 5 cm above the rice.
• Drain the soaked rice thoroughly before adding it to the melted butter.
• Level the rice in the pan before bringing the water to the boil.
• Keep the lid closed throughout the 10-minute covered cooking stage.
• Fluff the cooked grains gently rather than stirring them vigorously.

Variations

• Use ghee: Swap it for the butter in the same listed amount for a nuttier flavour.
• Add whole spices: Briefly warm aromatic whole spices in the melted butter before adding the water.
• Add herbs: Fold chopped fresh coriander through the rice just before serving.
• Add citrus: Finish with a little lemon juice for a brighter flavour.
• Serve with vegetables: Pair the rice with a vegetable curry or a side of cooked greens.

Common mistakes to avoid

• Skipping the rinse: The grains may be starchier; rinse until the water runs clear.
• Short soaking: Give the rice the full 20 minutes in water before draining it.
• Lifting the lid: Steam escapes and interrupts the covered cooking; keep the lid on for all 10 minutes.
• Cooking too hot: The base can catch; reduce the heat to low for the covered stage.
• Fluffing roughly: Grains can break or turn clumpy; use a fork gently after the rest.

How to store

Cool leftovers promptly and store them in a sealed container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions