Basmati Rice

Ingredients

• 190 g (1 cup)uncooked basmati rice
• 415 ml (1¾ cups)water
• to tastesalt
• 28 g (2 tablespoons)unsalted butter

Instructions

1. 1

   Rinse and soak

   Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain it well.

2. 2

   Boil the water

   Bring 415 ml (1¾ cups) of water to the boil in a medium saucepan. Add the salt and butter at this stage if using them.

3. 3

   Simmer the rice

   Add the drained rice to the boiling water and stir gently. Turn the heat to low, cover with a tight-fitting lid and simmer for 15–20 minutes. Keep the lid on and do not stir during cooking.

4. 4

   Check for doneness

   After 15 minutes, check that the water has been absorbed and the rice is tender but not mushy. If it needs more time, cook for an additional 5 minutes.

5. 5

   Rest covered

   Turn off the heat and leave the rice covered for 5 minutes so it can finish steaming.

6. 6

   Fluff and serve

   Gently fluff the rice with a fork to separate the grains. Serve it as a side dish or use it as a base for another recipe.

What is basmati rice?

Basmati is an aromatic long-grain rice associated with South Asian cooking, including Indian cuisine. It is often served alongside curries and other dishes, where its distinct fragrance and separate grains make it a useful accompaniment.

This version relies on a few straightforward steps rather than extra flavourings. Rinsing, soaking and resting help the grains cook evenly and stay fluffy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 3g protein, 37g carbs, 6g fat.

The rice provides most of the carbohydrates, while the butter contributes most of the fat; this recipe contains only a small amount of protein. For a more balanced plate, serve it with a protein-rich dish and vegetables.

Rinse and soak for separate grains

Rinsing: Wash the rice until the water runs clear to remove loose surface starch, which can make cooked grains stick together.

Soaking: Leave the rinsed rice in fresh water for 30 minutes, then drain it thoroughly. The rice is already taking up water, so drain off as much as possible before it goes into the pan.

Keep the simmer gentle

Low heat: Once the rice is added, reduce the heat and cover the pan. A gentle simmer cooks the grains without a vigorous boil breaking them up.

Closed lid: Avoid lifting the lid or stirring while the rice cooks. Keeping the pan covered helps retain the steam needed to cook the rice.

Check the texture

Tender grains: At 15 minutes, check that the water has been absorbed and the rice is tender, not mushy. If it is still firm, cook for 5 minutes more.

Rested rice: Leave the pan covered off the heat for 5 minutes before fluffing. This lets the rice finish steaming and helps the grains firm up.

Salt and butter

Salt: Add it to the water before the rice goes in so it is distributed through the cooking liquid.

Butter: The recipe includes unsalted butter, which adds richness. Add it with the salt when bringing the water to the boil, as directed in the method.

Serve it alongside

As a side: Pair the rice with a curry, lentil dish or spiced vegetables. Its mild flavour works well with richly seasoned dishes.

As a base: Spoon it beneath a saucy main or use it as the starting point for another rice-based recipe. Fluff it gently so the grains remain distinct.

Recipe notes & tips

• Use a fine-mesh strainer to rinse the rice without losing grains.
• Drain the soaked rice well before adding it to the boiling water.
• Keep the heat low once the rice is covered.
• Resist lifting the lid during the simmer.
• Fluff with a fork gently rather than stirring vigorously.

Variations

• Add spices: Infuse the cooking water with whole spices for a more aromatic side.
• Use oil: Replace the butter with an equal amount of oil for a dairy-free version.
• Add herbs: Fold chopped fresh herbs through the rice after fluffing.
• Serve with lentils: Pair the rice with a lentil dish for a simple meal.
• Skip the butter: Leave it out for a plainer rice accompaniment.

Common mistakes to avoid

• Skipping the rinse: Unwashed surface starch can make the grains stick; rinse until the water runs clear.
• Insufficient draining: Excess soaking water changes the amount of liquid in the pan; let the rice drain well.
• High heat: A strong boil can break up the grains; lower the heat and cover the pan.
• Lifting the lid: Escaping steam can interrupt cooking; keep the lid on until the check at 15 minutes.
• Over-stirring: Stirring during the simmer can damage the grains; stir gently only when adding the rice.

How to store

Cool leftover rice quickly, refrigerate it within 1 hour in a covered container and use within 1 day. Reheat it once until steaming hot throughout, adding a splash of water if it seems dry.

Frequently asked questions