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Learn how to cook basmati rice on the stovetop with this easy, step-by-step guide. From rinsing the rice to getting the water ratio just right, I’ll walk you through the process so it turns out perfectly every time.
I love basmati rice for its wonderful fragrance and delicate, nutty flavor, which pair so well with richly spiced Indian dishes. Making rice should be simple, but as I often say, sometimes the simplest dishes are the trickiest to get right. Fortunately, with a little know-how, you can make beautifully fluffy rice with long, separate grains every time.
For this basmati rice recipe, I recommend starting with a high-quality brand of rice, preferably one imported from India or Pakistan. Not all basmati rice is alike, and some domestic varieties don’t have the same extra-long grains you may be used to seeing at Indian restaurants. My favorite is Jyoti Basmati Supreme, which has extra-long grains that expand beautifully as they cook. I use 1 cup of rice to 1¾ cups of water, a ratio that’s worked well for me over the years. Serve it alongside butter chicken, chicken tikka masala, or your favorite curry.
“This truly is the perfect basmati rice! Tried and true, this recipe never fails…much better than the package directions!”
What You’ll Need To Make Basmati Rice
How To Make Basmati Rice
Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold running water, gently swishing the grains with your hand, until the water runs almost clear. Alternatively, rinse the rice in a bowl of water several times, draining between rinses.
Cook the rice: Combine the rice, water, butter, and salt in a medium saucepan and bring to a boil. Once the water is bubbling, cover with a tight-fitting lid and reduce the heat to a gentle simmer. The rice is ready when the water has been absorbed and the grains are tender. If they’re still a little firm, add a few tablespoons of water and continue cooking briefly.
Rest and fluff: Remove the pan from the heat and leave it covered so the rice can finish steaming. Then gently fluff with a fork, lifting and separating the grains rather than stirring them. Serve warm.
How To Store, Freeze & Reheat Basmati Rice
To store: Transfer leftover rice to a shallow container so it cools quickly, then refrigerate promptly, ideally within an hour. Store in an airtight container and use within 1 to 2 days.
To freeze: Once cooled, transfer the rice to freezer-safe containers or resealable bags. Flattening the bags makes them easier to stack and helps the rice thaw or reheat evenly. Freeze for up to 3 months.
To reheat: Add a splash of water to keep the rice moist, cover, and microwave until steaming hot throughout. You can reheat frozen rice directly from the freezer without thawing it first.
Perfect Basmati Rice
Ingredients
- 1 cup basmati rice preferably imported from India or Pakistan
- 1¾ cups water
- 1½ tablespoons unsalted butter
- ½ teaspoon salt
Instructions
- Place the rice in a fine mesh strainer. Place under cold running water, swishing the rice with your hand, for 1 to 2 minutes to release excess starch. (Alternatively, place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Use a fine mesh strainer to drain the rice.)
- In a medium pot, bring the rice, water, butter, and salt to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Thank you for this recipe! I tried it and the rice came out soft and fluffy. Rinsing the rice first really helps. I like using aged basmati, as the grains stay separate. Will make it again!
After rinsing and draining rice, bring to a boil, then cover with a tight fitting lid and put in preheated 325 degree oven for 25 minutes-done many times and works very well. From Madhur Jaffrey’s Indian Cooking
Hi Jen! Love this recipe and have made it many, many times. Soon I have to make rice for a crowd of about 20-25. I’ve read that cooking rice in the oven is a good way to make large quantities. Do you recommend that method? And would you use the same ratio of rice/water/butter/salt, just scaled up? Any tips you have would be appreciated!
As always, LOVE your website and own both your cookbooks – thank you! You are so talented!
Hi Jill, thanks for your kind words – so glad you like the recipes! I’ve never cooked basmati rice in the oven, so I don’t have any wisdom to share – I’m sorry I can’t be more helpful!
This reciepe makes the perfect Basmati Rice. Soft and Fluffy, done to perfection. Thank you Jennifer for sharing this awesome way to make Basmati Rice.
Stodgy outcome.
Made tonight, came out perfect!
This truly is the “perfect basmati rice”! Tried and true, this recipe never fails. I use Tilda Basmati rice, and it is the perfect amount of water. This recipe is much better than the package directions!