How to Cook Basmati Rice (Fluffy, Separate Grains Every Time)
An easy drain method for fluffy basmati rice with soft, separate grains. Just rice and water, and simple steps that work 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
Calories: 205kcal