How to Cook Basmati Rice

Basmati rice is a fantastic accompaniment for Indian food, but it can also be used as a side dish for any meal or in any entree that calls for rice. Basmati grains are longer than plain rice and lengthen further during the cooking process. It may be a little more complex than making that five-minute box rice, but the taste is much fresher.

Instructions

Difficulty: Easy

1. Basmati holds on to more starch than other rice. Because of this it should be rinsed several times and preferably soaked whether you have a couple of hours or, in the best of situations, overnight. The goal is to rinse the rice until the water is no longer cloudy.
2. Measure two-to-one with water (or stock if you prefer) and rice. For example, if you are cooking one cup of dry rice, use two cups of water. This will produce three cups of rice.
3. Cook until the water boils, turn down to a simmer and cover with a tight-fitting lid.
4. The rice will cook down until all of the water is gone. Do not stir during the cooking process. It will take 30 to 45 minutes, so when the half hour ends, check on the rice. Listen to the pot; the rice is done when you can know longer hear the sputter of water.
5. Let stand for several minutes. Fluff with a fork to finish.

Tips & Warnings

• If you don’t find Basmati rice in the rice aisle of your grocery store, check the international food section.
• Be sure to monitor the rice after 30 minutes of cooking. If you don’t, you risk getting a layer of crunchy rice on the bottom of your pot. The rice can also go mushy.