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5.0 from 456 votes

Basmati Rice (simple method, fluffy rice!)

Recipe video above. The most common mistake people make when cooking rice is using too much water which makes rice gummy and gluey, especially if you also rinse the rice and make it waterlogged. Using a rice to water ratio of 1 to 1.5, you will be able to make perfectly fluffy basmati rice without fussing with rinsing or draining giant pots of boiling water. Simple, and highly effective! {Scale recipe - click on servings and slide, but read Note 2}

Prep Time
1 min
Cook Time
1 min
Resting
10 mins
Servings: 3 servings
Calories: 225 kcal
Course: Side Dish
Cuisine: Indian , Middle Eastern

Ingredients

  • 1 cup uncooked basmati rice (Note 1)
  • 1 1/2 cups water (just cold tap water)

Instructions

    Cup of Yum
  1. Place rice and water in a medium size saucepan over medium high heat, no lid.
  2. Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming.
  3. Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves).
  4. Cook for 12 minutes - DO NOT LIFT LID.
  5. Tilt saucepan, then take a QUICK peek to ensure all water is absorbed - be super quick, then clamp lid back on.
  6. Remove from heat, leave for 5 to 10 minutes with lid on, then fluff with fork and marvel at fluffy rice!
  7. Note - Large batches will take slightly longer - about 13 minutes for 2 cups, about 15 minutes for 4 cups (use a pot).

Notes

  • Rice - this method is for store bought basmati rice, purchased in packets at everyday grocery stores. This rice is already clean.
  • If you purchase the rice at markets out of sacks, I recommend rinsing first. Place in large bowl, fill with water and swish with your hand for 10 seconds. Drain water, repeat 3 times until water is clearer (it will never be 100% clear). Drain well in colander. When cooking rice, REDUCE WATER by 2 tablespoons (because rinsed rice is soaked with water) otherwise your rice will end up gummy.
  • Scaling up - use a larger pot for larger quantities of rice. Do not use a tiny saucepan for a large quantity of rice - this will make the rice at the bottom gummy.
  • Cook time per cup of rice (from when lid is placed on):1 cup = 12 minutes2 cups = 13 minutes4 cups = 14 minutes
  • TROUBLESHOOTING:
  • Nutrition per serving. 1 cup rice makes 2 3/4 cups cooked rice (once fluffed). 1 serving = just under 1 cup per person.
  • 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

Calories 225cal (11%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 9mg (0%) Potassium 71mg (2%) Fiber 1g (4%) Sugar 1g (2%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 225

% Daily Value*

Calories 225cal 11%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 9mg 0%
Potassium 71mg 2%
Fiber 1g 4%
Sugar 1g 2%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.