How To Cook White Basmati Rice
User Reviews
5
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
356 kcal
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Course
Side Dish
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Cuisine
International
How To Cook White Basmati Rice
Description
The preparation starts by rinsing 360 grams (2 cups) of basmati rice multiple times until the water runs clear to remove excess starch. Butter is melted in a medium saucepan over medium heat, then the rinsed rice is added and mixed briefly. Hot water or stock along with salt and optional white wine vinegar are added to the pot and stirred.
The pot is covered and heat turned to low to cook the rice for 10 minutes until the liquid is absorbed and the grains are tender. After cooking, the lid remains on and the rice is left to rest off heat for an additional 10 minutes, allowing steam to complete the cooking process and create fluffy rice with separate grains.
This method produces white basmati rice that is well-seasoned and not sticky. Optional aromatic additions like kaffir lime leaves, cloves, or cardamom can be added during cooking for flavor. Cooked rice stores well refrigerated for up to two days or can be frozen up to three months, and reheated by adding moisture in a microwave or stovetop.
Ingredients
- 15 g butter 1 tablespoon
- 360 g basmati rice 2 cups
- 530 ml water 2¼ cups, freshly boiled, or hot stock
- 1 teaspoon salt
- 5 ml white wine vinegar 1 teaspoon (optional)*
Instructions
- Rinse 360 g basmati rice well and drain. In a medium saucepan, on medium heat, melt 15 g butter and add the rice.
- Add 530 ml water or stock, 5 ml white wine vinegar (if using) and 1 teaspoon salt and stir.
- Cover with a lid and turn the heat down to low. Cook for 10 minutes until the water has been absorbed and the grains are tender.
- Remove from heat and keeping the lid on, leave to stand for a further 10 minutes. Fluff with a fork and serve warm.
Notes
- Rinse the rice multiple times until water runs clear to reduce starchiness and stickiness.
- Use a saucepan with a tight-fitting lid to retain steam during cooking and resting.
- Adding white wine vinegar at the start can season and reduce starchiness for firmer grains.
- Allow the rice to rest covered off heat for 10 minutes after cooking to finish steaming and improve texture.
- Cooked basmati rice can be refrigerated for 2 days or frozen for up to 3 months; reheat with added water to restore moisture.
- For aroma, whole spices like kaffir lime leaves, dried lime, cloves, or cardamom can be added to the cooking water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 617mg | 26% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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