Steamed Basmati Rice

Steamed Basmati Rice

Fluffy, fragrant basmati rice with separate grains, made reliably on the stovetop.

Total 35 min Makes 4 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Rinsing away excess starch and letting the rice rest off heat produces light, distinct grains with a delicate floral aroma. This method works as a base for curries, stir-fries, or any meal that calls for a fluffy side of rice.

Ingredients

  • 1 cups basmati rice
  • 1 3/4 cups water
  • 1/2 teaspoons salt
  • 1 teaspoons butter or neutral oil, optional

Method

  1. Place the rice in a fine-mesh strainer and rinse under cold water, swishing with your fingers, until the water runs mostly clear.

  2. Transfer the rinsed rice to a bowl, cover with cold water, and soak for 20 minutes, then drain well.

  3. Combine the drained rice, water, and salt in a 6-quart saucepan and bring to a boil over medium-high heat, uncovered.

  4. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer without lifting the lid.

  5. Remove the pan from the heat and let the rice rest, covered, to finish steaming.

  6. Uncover, fluff the rice gently with a fork, stirring in the butter if using, and serve.

Rate this recipe

★ 4.4 (1)

Steamed Basmati Rice

Rinsing away excess starch and letting the rice rest off heat produces light, distinct grains with a delicate floral aroma. This method works as a base for curries, stir-fries, or any meal that calls for a fluffy side of rice.

35 min 4 servings 180 cal

Ingredients

  • 1 cups basmati rice
  • 1 3/4 cups water
  • 1/2 teaspoons salt
  • 1 teaspoons butter or neutral oil, optional

Method

  1. 1

    Place the rice in a fine-mesh strainer and rinse under cold water, swishing with your fingers, until the water runs mostly clear.

  2. 2

    Transfer the rinsed rice to a bowl, cover with cold water, and soak for 20 minutes, then drain well.

  3. 3

    Combine the drained rice, water, and salt in a 6-quart saucepan and bring to a boil over medium-high heat, uncovered.

  4. 4

    Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer without lifting the lid.

  5. 5

    Remove the pan from the heat and let the rice rest, covered, to finish steaming.

  6. 6

    Uncover, fluff the rice gently with a fork, stirring in the butter if using, and serve.