Basmati Rice (How to cook perfect Basmati Rice)

Rice is the main crop in India. It is the staple food of 65% of the population. Among all varieties, Basmati rice is the most appreciated. It is one of the best long grain rice in the world because of its delicate fragrance and flavour. Basmati rice is used to make dishes such as Biryani, Pulao, Rice Pilaf, etc. It is perfect for serving with any Indian curry dish.

Cooking the perfect Basmati rice is not difficult; only you have to follow a few steps to get perfectly cooked and loose rice.

There are two ways to prepare rice. I will explain both methods.

 Instructions:

  First Method (Absorption Method): 

• Put the rice in a strainer and wash it under the running water until the water becomes clear.
• Set aside in the strainer to drain the excess water.
• Then pour the rice into a medium-sized pot and add water.
• Put the pot on a high flame and stir everything.
• When it starts bubbling, turn the heat to medium-low (low for strong stoves) and cover it with the lid.
• Let it cook for 12 minutes and do not lift the lid. Turn off the flame and let it rest for another 5 minutes.
• Then gently fluff the rice with a fork. Serve it hot with any curry dish.

    Second Method (Draining Method):

• Put the rice in a strainer and wash it under the running water until the water becomes clear.
• Set aside in the strainer to drain the excess water.
• Then pour the rice into a medium-sized pot and add water.
• Put the pot on a high flame and stir everything.
• When the water starts boiling, turn the heat to medium. Stir occasionally.
• Let it cook for about 7-8 minutes until the rice is fully cooked yet not mushy. You can check it by pressing with your finger if they are cooked; if not, leave another two minutes.
• Then drain the water in a strainer, and our rice is ready to serve.

Basmati Rice (How to cook perfect Basmati Rice)

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Cuisine India

Servings 4

Calories 140 kcal

Ingredients

  

For the first method:

• 200g Basmati rice.
• 300ml of water (Rice to water ratio is usually 1:1.5)

For the second method:

• 200g basmati rice.
• Water (one and a half litter approximately).

Note: In this method, the measure of water is not calculated because at the end of the cooking the water is drained.

Instructions

 

First Method (Absorption Method):

• Put the rice in a strainer and wash it under the running water until the water becomes clear.
• Set aside in the strainer to drain the excess water.
• Then pour the rice into a medium-sized pot and add water.
• Put the pot on a high flame and stir everything.
• When it starts bubbling, turn the heat to medium-low (low for strong stoves) and cover it with the lid.
• Let it cook for 12 minutes and do not lift the lid. Turn off the flame and let it rest for another 5 minutes.
• Then gently fluff the rice with a fork. Serve it hot with any curry dish.

Second Method (Draining Method):

• Put the rice in a strainer and wash it under the running water until the water becomes clear.
• Set aside in the strainer to drain the excess water.
• Then pour the rice into a medium-sized pot and add water.
• Put the pot on a high flame and stir everything.
• When the water starts boiling, turn the heat to medium. Stir occasionally.
• Let it cook for about 7-8 minutes until the rice is fully cooked yet not mushy. You can check it by pressing with your finger if they are cooked; if not, leave another two minutes.
• Then drain the water in a strainer and our rice is ready to serve.