Recipe for Perfect Basmati Rice

Ingredients

• 190 g (1 cup)basmati rice
• 480 ml (2 cups)cold water
• 2.5 ml (1/2 teaspoon)ghee
• a pinchHimalayan pink salt

Instructions

1. 1

   Rinse the rice

   Measure the rice into a saucepan and rinse it in cold water 1–3 times. When draining, use a small sieve so the grains do not fall into the sink.

2. 2

   Simmer the rice

   Add 480 ml (2 cups) water, the ghee and salt. Bring to a boil over medium-high heat, stir gently once, then lower the heat to very low and cover. Simmer for 12–15 minutes; the timing depends on the rice, with drier, better-quality aged rice taking longer.

3. 3

   Rest covered

   Turn off the heat, add 1–2 tablespoons of water and replace the lid. Leave for 5 minutes, or until ready to eat; the added water helps loosen any rice stuck to the bottom and steams the grains a little further.

4. 4

   Fluff to serve

   Just before serving, gently fluff the rice with a fork and serve.

What is basmati rice?

Basmati is a long-grain, aromatic rice associated with the Indian subcontinent and widely used in Indian cooking. Its naturally nutty fragrance and slender grains make it a popular accompaniment to curries and dals.

This version keeps the ingredient list simple and relies on rinsing, a low simmer and a covered rest to help the grains cook softly without becoming clumped.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 4g protein, 49g carbs, 1g fat.

Most of the carbohydrates in each serving come from the basmati rice, while the small amount of ghee contributes most of the fat. Rice provides a little protein, but this is mainly a carbohydrate-rich side; pair it with lentils, beans or another protein and vegetables for a more balanced plate.

Why rinse the grains?

Rinsing the rice in cold water 1–3 times removes some loose surface starch, which can otherwise make the cooked grains stick together. Drain carefully through a small sieve so the grains are not lost.

Choosing the rice

The method works with basmati rice, but the rice itself affects the cooking time. Drier, aged grains may need the full 15 minutes, while other rice may be ready sooner.

Keep the simmer gentle

Once the water boils, stir the rice just once, turn the heat down very low and cover the pan. Keeping the lid on during the 12–15-minute simmer lets the rice cook in the measured water.

The covered rest

A tablespoon or two of water added after cooking helps release grains that may have stuck to the base of the pan. The final 5 minutes under the lid also gives the rice a little more time to steam and soften.

Check the texture

The recipe gives a 12–15-minute simmer rather than one fixed time because rice can vary. If your grains are still firm, use the longer end of the stated cooking window; fluff gently with a fork just before serving.

What to serve it with

Serve the rice alongside a curry, dal or saucy vegetable dish so it can take up the flavours on the plate. It also works as a simple base for a meal with vegetables and a protein of your choice.

Recipe notes & tips

• Rinse the rice 1–3 times, as directed, to remove loose starch.
• Drain through a small sieve to keep grains out of the sink.
• After the water boils, stir only once before covering the pan.
• Keep the heat very low during the covered simmer.
• Use the full 5-minute covered rest before fluffing the rice.
• Fluff gently with a fork to avoid crushing the long grains.

Variations

• Plain rice: Omit the ghee for a simpler, dairy-free version.
• More fragrant: Add a whole aromatic spice to the cooking water if you want to change the flavour.
• Herb finish: Sprinkle chopped fresh herbs over the rice just before serving.
• Citrus finish: Add a little lemon juice at the table for a fresh contrast.
• Meal base: Serve with lentils or beans and vegetables to make the rice part of a fuller meal.

Common mistakes to avoid

• Skipping the rinse: Loose starch can make the grains stick; rinse in cold water 1–3 times.
• Draining without a sieve: Grains can wash down the sink; use a small sieve when pouring off the water.
• Cooking on high throughout: The rice may not simmer gently; lower the heat to very low after the boil.
• Lifting the lid repeatedly: This interrupts the covered cooking; keep the pan covered for the simmer.
• Skipping the rest: The rice may be less soft and stuck grains harder to release; add 1–2 tablespoons of water and rest covered for 5 minutes.
• Stirring vigorously: This can break the grains; stir once gently, then fluff with a fork at the end.

How to store

Cool leftover rice promptly, place it in a covered container and refrigerate for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water to help loosen the grains.

Frequently asked questions