How to cook basmati rice - 5 Easy Methods
Calories: 17
Adjust Servings Here: 2 servings
Description
Basmati rice is a long-grain aromatic rice from India that’s similar to jasmine rice. This rice cooking technique is general knowledge for experienced cooks, but the majority of people are a little rusty on their rice cooking. Here's how to cook basmati rice with five tried and tested methods.
Ingredients
White basmati rice
Stovetop
- 1 cup (185 g) Basmati rice (white)
- 1½ cup (355 ml) Water
- ½ tsp Kosher salt
- ½ tsp Oil (optional)
Instant pot
- 1 cup (185 g) Basmati rice (white)
- 1¼ cup (296 ml) Water
- ½ tsp Salt
- ½ tsp Olive oil (optional)
Pressure cooker (traditional)
- 1 cup (185 g) Basmati rice (white)
- 1½ cup (355 ml) Water
- ½ tsp Salt
- ½ tsp Olive oil (optional)
Slow cooker
- 1 cup (185 g) Basmati rice (white)
- 1½ cup (355 ml) Water
- ½ tsp Salt
- ½ tsp Oil (optional)
Rice cooker
- 1 cup (185 g) Basmati rice (white)
- 1 cup (240 ml) Water
- ½ tsp Salt
- ½ tsp oil (optional)
Brown basmati rice
- 1 cup Brown basmati rice
- 2 cups (480 ml) Water
- ½ tsp Kosher salt
- ½ tsp Oil (optional)
Instructions
Rinse and soak rice
- Rinse - Measure the rice in a large bowl. Fill with water at least 2 inches more than the rice. Swirl the water around and gently rub the rice with your hand. The water will become very cloudy. Drain the water and repeat the process at least 3 times more or until the water is clear. Drain well. Pro tip - Rinsing the rice will wash away the starch and reduce stickiness. However, if you purchase pre-washed rice you can skip the rising process.
- Soak - Place the rice in a large bowl and fill it with clean water, at least about 2 inches more than the rice. Leave to soak for 30 minutes. After 30 minutes, drain the rice and cook using your preferred method.
Stovetop
- In a saucepan over medium heat, add the soaked and drained rice, salt, oil, and water. Stir to combine.
- Bring to a boil. As soon as you see bubbles around the edges of the pan, turn the heat to a low simmer. Cover the pot and cook on low for 15 minutes. Pro tip - You do not want the water to come to a rolling boil. Just as long as you see bubbles around the edges turn the heat to a low simmer. Otherwise, too much moisture will evaporate making the rice dry.
- Once the 15 minutes are up, turn the heat off and leave the rice to rest for an additional 5 to 10 minutes. Open the lid and fluff the rice with a fork. Pro tip - Letting the rice rest will help excess moisture evaporate and make the rice fluffier.
Microwave
- In a large microwave-safe bowl, add the soaked and drained rice, salt, oil, and water. Stir to combine.
- Cover the bowl with plastic wrap and make 3 to 4 holes with a knife. These will help steam escape during cooking. Pro tip - The water in the rice will rise up, so it is best to cover with plastic instead of a lid.
- Cook in the microwave at 50% power for 25 minutes. When done, open and fluff the rice with a fork.
Instant pot (electric pressure cooker)
- In the inner bowl of an instant pot, add the soaked and drained rice, salt, oil, and water. Stir to combine.
- Close the IP and seal the vent. Cook on high pressure for 5 minutes.
- When the beeper goes off, let the pressure naturally release for 5 minutes. After 5 minutes, release any remaining pressure manually. Open the IP and fluff the rice with a fork.
Pressure cooker (stovetop)
- Add the soaked and drained rice, salt, oil, and water to the pressure cooker pot. Stir to combine.
- Close the lid with the whistle. Cook on medium-high heat for two whistles
- After the first two whistles, turn the heat off and let the pressure naturally release for 5 minutes. Then, open the cooker and fluff the rice with a fork.
Slow cooker
- Add the soaked and drained rice, salt, oil, and water to the slow cooker pot. Stir to combine.
- Cook on low for 2 hours until tender. When done, fluff the rice with a fork.
Rice cooker
- Add the soaked and drained rice, salt, oil, and water to the inner pot of the rice cooker. Stir to combine.
- Close the lid and turn the cooker on. The rice will start cooking automatically. When done, the cooker will switch from on to warm. Pro tip - If your rice cooker has more than one settings, read the manual to choose the right program for cooking desired rice.
- Rest the rice for 10 minutes then fluff with a fork. Keep the lid closed so the rice will continue to keep warm.
Brown basmati rice
- Rise and soak the brown basmati for 30 minutes the same way as we did the white basmati rice.
- In a saucepan over medium heat, add the soaked and drained brown rice, salt, oil, and water. Stir to combine.
- Bring to a boil. As soon as you see bubbles around the edges of the pan, turn the heat to a low simmer. Cover the pot and cook on a low simmer for 25 minutes. Pro tip - You do not want the water to come to a rolling boil. Just as long as you see bubbles around the edges turn the heat to a low simmer. Otherwise, too much moisture will evaporate making the rice dry.
- Once the 25 minutes are up, turn the heat off and leave the rice to rest for an additional 10 minutes. Open the lid and fluff the rice with a fork. Pro tip - Letting the rice rest will help excess moisture evaporate and make the rice fluffier.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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