This guide shows you how to cook basmati rice so the grains turn out soft and fluffy. The drain method here is simple and hard to get wrong. All you need is rice and water.
About Basmati Rice
Basmati is a long grain rice grown in India and Pakistan. People love it for its soft bite and the nice smell it gives off while it cooks.
This recipe uses the drain method. You boil the rice in a big pot of water, then pour off the extra water once the rice is almost done, the same way you cook pasta.
A lot of restaurants make rice this way because it is easy and gives the same good result every time. It is a smart method if you are new to cooking rice.
Good rice makes a difference here, so pick aged basmati when you can. It cooks up longer and stays separate.
Why You’ll Love This Recipe
- Hard to mess up – The drain method is very forgiving, even the first time you try it.
- Only two things – Just rice and water, nothing else needed.
- Soft and fluffy – The grains stay separate and do not clump together.
- Goes with everything – Perfect under curries, dals, and stir fries.
- Quick – Only about 15 minutes of cooking.
Ingredient Notes
- Basmati rice – Use good quality, aged basmati for the best smell and long grains.
- Water – Plain tap water is fine. You want enough to boil the rice freely, like pasta.
How to Make Basmati Rice
1. Rinse the rice 2 to 3 times, until the water runs clear. This washes off the extra starch so the grains do not stick.
2. Soak the rice in clean water for 20 minutes, then drain. Soaking helps the grains cook evenly and grow nice and long.
3. Bring the 5 cups (about 1.2 liters) of water to a full boil in a pot. Add the soaked, drained rice to the boiling water. Stir gently now and then so the grains do not stick to the bottom.
4. Cook until the rice is about 90 percent done. A grain should feel soft but still have a tiny firm bite in the center. Do not overcook, or the grains split and turn soft.
5. Turn off the heat and drain the extra water through a strainer. Put the pot back on very low heat, cover it, and let the rice dry for 1 minute. Turn off the heat, keep it covered, and rest for 2 to 3 minutes.
6. Fluff gently with a fork and serve.
Expert Tips
- Rinse until the water looks clear. This one step does the most to keep the grains from clumping.
- Do not skip the soak. It helps the rice cook evenly and stretch out long.
- Use a big pot with plenty of water, the way you would for pasta. The grains need room to move.
- Stop at 90 percent and drain fast. A minute too long can turn the rice soft.
What to Serve With Basmati Rice
Basmati rice works as a base or a simple side for almost any meal. It soaks up sauce well and pairs with both veg and meat dishes.
- A rich curry like Chicken Tikka Masala
- Chilli Soya Chunks for a veg option
- A dry side like Okra Stir Fry
- Something soft like Air Fryer Eggplant
How to Store and Reheat
Let the rice cool first, then keep it in a sealed box in the fridge for up to 3 days.
To reheat, sprinkle a little water over it and warm it in the microwave or a covered pan until hot. The water brings back some steam so the rice does not dry out.
You can also freeze cooked rice for up to a month.
Leftover Rice Ideas
Have some rice left over? Cold, day-old rice is the best kind for frying. Use it to make a quick Veg Fried Rice, or turn it into a sweet Kheer for dessert.
Frequently Asked Questions
Soaking is not a must, but it helps a lot. A 20-minute soak softens the grains so they cook even and turn out long and fluffy.
This usually comes from skipping the rinse or cooking the rice too long. Wash it until the water runs clear, and drain right at 90% done.
Yes, but go slow. New rice soaks up water fast and can get soft, so check it a little sooner and drain on time.
For this method you use lots of water, about 5 cups for 1 cup rice. You are not measuring it to soak in, you just boil and drain the extra.
More Recipes
- Lentil Rice With Beef – Hearty Meal
- Fried Rice With Mushroom
- Fried Rice With Soy Beans | One Pan Dinner
- Garlic Chicken Curry
- Fresh Indian Cilantro Chutney
How to Cook Basmati Rice (Fluffy, Separate Grains Every Time)
Ingredients
- 1 cup about 200 grams basmati rice
- 5 cups about 1.2 liters water
Instructions
- Rinse the rice 2 to 3 times until the water runs clear.
- Soak the rice in clean water for 20 minutes, then drain.
- Bring the 5 cups water to a full boil in a pot.
- Add the soaked, drained rice to the boiling water.
- Stir gently now and then so the grains do not stick.
- Cook until the rice is about 90% done. Do not overcook, or the grains split and turn soft. Turn off the heat and drain the extra water through a strainer.
- Put the pot back on very low heat, cover, and dry for 1 minute.
- Turn off the heat, keep covered, and rest for 2 to 3 minutes.
- Fluff gently with a fork and serve.
Notes
- Old or aged basmati gives the fluffiest result.
- Draining at 90% done is the key to separate grains.
- The 1-minute dry on low heat removes extra moisture.
- Let the rice rest before fluffing so grains do not break.
Nutrition
