How to cook Basmati Rice (including ratios)

This plain boiled Basmati Rice recipe is my go-to side dish with Indian meals. You can make perfectly fluffy basmati rice with separate grains with an option to drain or not drain the water. I use a ratio of 1:2 rice to water.

Day to day, I make plain basmati rice to pair with curries and daals.

For North Indian food, I tend to go for jeera rice (rice with cumin seed) and occasionally this takeaway style pilau rice.

It's my go-to because plain boiled rice is so quick to make - simply rinse then cook in boiling water.

I use two methods to make the rice interchangeably - either drain and rinse the water or use absorption and both instructions are provided below. Absorption is most commonly used day to day, but if you are making rice in larger quantities, the draining method works better.

Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Basmati rice - this recipe uses white basmati rice.

Water - cold water

Oil - a dash of oil - to keep the grain seperatley

Salt - optional

Lemon juice - optional. It keeps rice on whiter side.

How to make perfect basmati rice

Absorption method

Wash rice under cold running water or rinse. I wash atleast 4-6 times or until see clear water.

Optionally, soak the rice in cold water for 30 minutes. This step will help the rice grain cook more evenly and faster.

Boil water in a pan, with a ratio of 1:2 rice to water.

Once boiling, optionally add the oil, salt and lemon juice.

Add the rice to the boiling water and cook on medium heat until 80% done.

Close the lid and allow the rice to finish cooking in the steam.

Gently fluff the rice grains using a wooden spoon or fork.

Draining method

For this, you need a ratio of 1:3 rice and water.

Cook the rice as above but once 90% done, carefully drain away all of the water.

Spread the cooked rice in a large wide shallow bowl to prevent the bottom rice grains mushing.

Picture proof - look at how fluffy and separate each grain is here!

Pro Tips

• If you cannot soak for full 30 minutes, soak for as long as you can.
• Ensure you soak the rice in cold water (not chilled or boiling) straight from the tap.
• The ratio of water will change based on the brand of rice you use and how long you soak the rice
• If the boiling water is close to overflowing, reduce the heat to a simmer
• Use a tight fitting lid to cover the pot when steaming.
• The draining method is useful if you are making rice in larger quantities.

Serving Suggestion

Serve basmati rice along with Indian vegetarian curry recipes. It also goes great with dal recipes like Whole masoor dal.

In Gujarati weddings, whole spices such as cloves and ghee are added to the rice and served with Gujarati dal. It also goes with Gujarati kadhi.

Storage

Cooked basmati rice can be stored in the refrigerator or freezer to maintain its freshness and quality for later use.

Refrigerator Storage:

• Allow the cooked basmati rice to cool down to room temperature before storing.
• Transfer the rice to an airtight container or a resealable plastic bag.
• Stored properly in the fridge, cooked basmati rice can last for up to 4 days.
• You can use cooked rice to make South Indian coconut rice.

Freezer Storage:

• Allow the cooked basmati rice to cool completely before freezing.
• Place the rice in airtight containers or freezer-safe bags.
• To thaw frozen basmati rice, transfer it to the refrigerator and allow it to thaw overnight. Alternatively, you can reheat it directly from frozen in the microwave.

FAQs

Other Basmati Rice Recipes

Schezwan Fried Rice

Coconut Milk Pulao Rice

Vegetable Pulao

Rice Kheer

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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