This basmati rice recipe gets perfect results, every time.
If you have any of my Indian cookbooks, you will know that I shared this recipe in them to serve with your curries.
I have a lot of white rice recipes but this is the one I use. It just plain works!
About this Basmati rice recipe…
This is a recipe that is certain to achieve brilliant results. I’ve made rice using this recipe thousands of times and it turns out perfectly each and every time. Now I would like to show you how I do it.
All you need to do is wash the rice grains well and then let it steam.
How to achieve perfect Basmati rice…
Always use the best quality basmati rice you can get your hands on. Personally, I like to use long grain, aged Veetee brand. You can find a link here.
Once you’ve sourced the best quality Basmati rice you can get your hands on, you need to wash it in several changes of water.
When you first wash it, the water will turn milky white from the starch. That is what you are removing when you wash it.
Be sure to continue washing the rice until the water is almost clear.
Once cooked, it is important that you handle the Basmati rice very delicately. If you stir too harshly, it will split and turn to mush. Ideally, you should use a fork or a chop stick to carefully stir the grains.
How much rice per person?
Many people have asked me how much rice to serve per person. I have found that 1 cup (185g) of dry rice serves two people easily.
Other things to know…
This Basmati rice recipe may seem a bit long and drawn out but trust me here. If you want perfection, you’re going to get it.
To make this Basmati rice recipe you need a sauce pan with a tight fitting lid. Never fill your pan more than one third full or the rice will not cook correctly.
For your information, rice to water ratio is alway 1 measure of rice to 1 1/2 water.
Step by step photographs…
Try this perfect Basmati rice recipe and serve it with one of these!
- 2 cups (500ml) basmati rice
- 3 cups 750ml water
- 1/2 tsp salt
- 1 tablespoon butter
- Pour the rice in a large bowl and cover with water. Swirl the rice around in the water with your hand until the water becomes milky.
- Drain and repeat until the water runs clear. Ten to 15 changes of water is not out of the question.
- Now cover the rice one more time with fresh water and allow to soak for 30 minutes.
- Drain after 30 minutes and then cover the rice with three cups of fresh water. Add the butter and salt and cover with the lid.
- Bring to a rapid boil and then turn off the heat.
- DO NOT be tempted to lift the lid for 40 minutes.
- After 40 minutes, lift the lid and fluff the rice very carefully with a fork.
- I say carefully because basmati rice will split and become mushy if handled to harshly. Simply run the fork through the rice slowly separating all the grains.