Perfect Basmati Rice
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This recipe makes tender and fluffy basmati rice every time.
Basmati is a fragrant, nutty-tasting long grain rice grown in the Himalayas and Pakistan. “Bas” in Hindi language means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The key to making perfect basmati rice is to start with a high-quality brand of rice, preferably one imported from India or Pakistan. The one I use (Jyoti Basmati Supreme) is labeled “very long grain” and expands significantly in length once cooked. It’s also important to rinse the rice under running water for a minute or two before cooking. This releases excess starch and prevents the grains from sticking together once cooked; basmati rice should be tender and fluffy, and the grains should be separate from one another.
Basmati rice goes well with any number of dishes, such as chicken curry, mulligatawny, butter chicken, chicken tikka masala, and tandoori chicken, to name just a few.
What You’ll Need To Make Basmati Rice
Step-by-Step 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, combine the rice, water, butter, and salt.
Bring to a boil.
Cover the pot with a tight fitting lid and turn the heat down to a simmer.
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, then fluff the rice with a fork.
How To Freeze Basmati Rice
Basmati rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) It’s not necessary to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.
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Perfect Basmati Rice
This recipe makes tender and fluffy basmati rice every time.
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.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.
Nutrition Information
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- Per serving (4 servings)
- Calories: 207
- Fat: 5 g
- Saturated fat: 3 g
- Carbohydrates: 37 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 120 mg
- Cholesterol: 11 mg
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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I have to say this is the best basmati rice I’ve ever tasted. I made a tea of ginger and lemon and use that to cook the rice and then added cilantro to the cooked rice. Fabulous.
I tried this recipe last week and it was fantastic…perfect in every way. I make basmati rice often and your recipe exceeded my expectations. I always use Tilda brand rice.
Would you recommend halving the recipe for two people? Thank you.
Glad you liked it, Jan! Yes, it’s fine to halve it.
I have used this recipe many times. It is the best. I love how my rice turns out every time.
Perfect recipe!! I’ve never been able to cook basmati without it becoming a sticky clump. This was great and it only took 13 minutes to cook my rice!
I live in UK and am sick of constantly faced with american recipes, please give ingredients in UK metric as well
Hi, the great majority of my recipes include conversions to metric/weight measurements. (I just added them to this one.) To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
wow, angry much? Jenn gives metrics and Google is your friend!
Perfect. Easy to follow recipe
You should ask nicely or find chefs who live in the UK.
I’ve used this recipe dozens of times and it always comes out perfect. Except SKIP the BUTTER. The only things that you’ll be missing is the Unneeded Fat, Calories, and Cholesterol. I think it actually Tastes Better “Straight Up”… Give it a try and see, save the butter for your Toast.
This rice procedure is perfect. Thank you very much!
Made butter chicken and Basmati rice for dinner. This time I used your rice recipe. Perfection! Thank you.
I love it when a recipe turns out exactly as described. Follow the instructions and you will have perfect Basmati Rice.
Jenn, how could I turn this into saffron rice? Thanks, Carol
Hi Carol, I don’t have a recipe for saffron rice, but I see that there are several online that you could check out. One that gets high ratings is this one (please keep in mind that I haven’t tried it myself).
Thanks – it really does come out perfectly – and my ex used to say I’m the only girl he knows who can burn soup!
The freezer instructions are a total bonus!
So easy, and the rice comes out perfectly!
It turned out sticky/clumpy as a result of too much water. In general, basmati calls for 1 cup rice to 1 1/2 cups water, not 1 3/4. But if you like it a bit clumpier, like Jasmine rice, this works. If dry, separated and fluffy is your preference, reduce the water.
The recipe’s caption ‘light, tender, and fluffy’ says it all! This is the only recipe I will use now!
It came out perfectly – thank you so so so much!
Best basmati rice I have made so far.Super great side dish.
Merci,Jenn
Suzanne
I didn’t have measuring spoons, so I eyeballed as best as I could and it came out so lovely 🥰 thank you for your recipe.
Hi Jen! I love all your recipes. I’m making the tikka masala tomorrow for the 100th time I think! Any thoughts on using brown basmati rice?
So glad you like the recipes! I’ve never used brown basmati rice, so I can’t say for sure if any changes would be necessary. I suspect the water to rice ratio would be the same, and the cooking time, similar, but keep an eye on it. (If after the 15 – 20 minutes of simmering, the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more.) Hope that helps!
Omg… perfection at last! I am diabetic and must watch my portions. I package the rice in 1/3 c amounts and freeze it.
Looking forward to Jenn’s new cookbook!
Made it according to the directions and it came out perfect!
Served rice topped with Korean BBQ (bulgogi), mushrooms, and a Greek Tzatziki sauce.
This was perfect! Turned out great!!
Perfect … tasty … fluffy basmati rice recipe! Thanks!!!
I have used this recipe many times. It is the best. I love how my rice turns out every time. @onceuponachef
Turned out great !
Buttery goodness! Wow!
I bought a bag of basmati recently and when I wanted to get a reminder of the rice to water ratio, I saw this page. Got my ratio and then saw butter in the ingredients.
The rice was revolutionized!
This recipe is a keeper!
Perfect basmati, thanks for the recipe!
I am a real beginner at this – while stuck at home here in the UK I managed to learn how to cook some curries (Rick Stein’s book but using a bit less chili!) and I’m still very much following instructions. I batch-cooked 2 pints of rice for 15 minutes to your recipe and put it into 2-portion containers for the freezer. Slightly al dente going in but when you reheat in the microwave it finishes cooking to perfection!
Followed recipe and rice was too clumpy and moist. Looking for seperation of strands and this didnt do it. Will be experimenting using less liquid and using lower heat to simmer / simmer longer.
what a joke. Kept to a reciepe to the letter, rice came out pudding-like, stuck to the bottom, even tho I only kept it on a low/med heat after boiling. ruined my anniversary dinner. Never using this site again.
also portion for 4 ppl turned out to be too be barely enough for 2. all over disappointment.
My mother and I ate a full portion for supper and had 2 small portions left over for lunch. Only a person with an unusually large appetite would say this barely fed 2….unless perhaps ALL they ate was rice with nothing as an accompaniment.
That would be a mistake. I just had 8 houseguests for 6 days. Made every recipe I served from this website or cookbook to rave reviews.
So, the rice ruined your anniversary dinner? Curious-is that all you served? Also, low/med heat is probably too high. Try it again on low.
I add a bay leaf and half chix broth
This recipe is a joke. This is not how you cook this rice. This isn’t jasmine rice and shouldn’t be fluffy and sticky. This is how you cook it: Wash rice 5 times. Use a 1:1 ratio with the water. Cook for 18 minutes. DONE
People are using too much water.
Mat – I’ll bet you skipped the rinsing step……
Absolutely delicious each and every time I make it. Thank you!
Great – turned out perfectly – simple and fast- as mentioned rinsing thoroughly was the key!
If I make this rice in advance that is the best way to reheat for serving ?
Hi Niamh, I’d just reheat it in the microwave. Enjoy!
it was PERFECTLY delicious!
This is by far the simplest and best recipe for basmati rice. I didn’t use butter, I added a couple of drops of olive oil instead. I won’t dare tell my Indian family that I used this recipe!! 😀
Just as the name suggests…turned out perfectly!
I tried this method last night after not trusting the packaging ratios and the rice turned out great. It cooked well and didn’t clump or stick to the bottom of the pot.
I’ve tried a few different methods, this one is the best! My rice is perfect and fluffy every time. The one adjustment was to turn the burner to low, rather than medium low. It depends upon your pot probably, mine always require a little lower setting because they hold the heat. Perfect water to rice ratio!!
Great recipe ! Thank you
Truly perfect! Nice and fluffy, kids couldn’t get enough.
First time I have ever cooked rice, I followed the instructions to the letter, I must say its the best rice I’ve ever tasted, no hard bits, just so soft and fluffy, thank you xxx
Really easy, quick, and turns out really well! I’ve used this recipe many times and comes out the same every time.
I’m a good cook but have never been able to consistently make decent rice – until now! Perfect every time!!
I doubled the recipe and the rice came out perfectly! Thank you!
Do you keep the time the same when you double?
Hi Zaina, It should be around the same time, but, prior to removing it from the heat, make sure you check it to see if all the water is absorbed and the rice is tender. If not, give it an extra minute or two.
I have avoided Basmati rice because the one time I made it, it came out terrible. With that said, I am absolutely thrilled that this recipe turns out perfectly every time I make it!! I follow it exactly as written and have no issues.
Jennifer – Thanks to your recipe we had the best Basmati rice I ever cooked at home. I was surprised to see salt and butter in the recipe, but it makes the end product so flavoursome! I cooked the rice less long though as the suggested time was only 10-12 min, so I stuck to that.
Amazing result – I can highly recommend it.
How to cook brown basmati rice in a rice cooker? What is the proper ratio?
Hi Shahesta, I don’t have experience using a rice cooker, but you may find these tips helpful.
Awesome recipe! I could never make fluffy basmati rice until now. Thank you so much!!!
Rinse the rice & it soak for about 30 mins to get non sticky grains. Also one alternative of making basmati rice is boiling rice with a lot water (approx 3-4 cups of water for 1 cup of rice) until cooked and then draining the extra water. That way you wouldn’t need to measure any ingredients. Also here in India, we don’t usually add salt or butter to plain rice. Some people might add ghee to cooked rice. Hope you try making rice using this method. Do let me know how it turns out.
Hi Soloni. Prior to cooking, I prepared the rice using your recommendation, and it worked out beautifully. Thanks for the tip.
Gujarati here. My family always added salt and ghee to our rice. Back when we did the stove top method and the current – and vastly superior – rice cooker.
second the rinse and soak for the rice. Basmati always needed that soak.
And for the basmati – it’s usually more than salt and ghee. We usually have spices in it. I usually use the standard long grain rice for kichidee. The basmati was always for the meals we wanted special which means biriyani or something like that with a meat associated with it. Or kheer. You can’t make kheer without basmati.
To anyone who is reading this.. do try and look up how to make kheer. It’s just a rice pudding dessert and it’s delicious. If you’ve ever had ras malai, it’s very very similar to that.
Best tasting rice I ever cooked. I will always cook my rice this way.
Thank you, thank you thank you! I have been struggling with making rice and this method worked beautifully! No more gummy rice!
Doubled the recipe came out perfectly used olive oil instead of butter. Its a keeper. Thanks.
I doubled the recipe. The rice came out perfect!