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!
Lamb Rogan Josh
Chicken Chilli Garlic
How To Make Perfectly Cooked White Rice
- 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.
Monday 19th of October 2020
When you say turn off the heat once you bring to a rapid boil - do you mean turn off completely or just to a simmer?
Wednesday 21st of October 2020
Turn off the heat completely and leave with the id on and that will cook it through and give you perfect rice. Thanks Dan
Wednesday 5th of August 2020
Hi Dan, so I've been making a few of your recipes from your books, so looking forward to the new Bible one. Quick question, you mention in your Light Curry book about storing your cooked rice in glass jars with vented lids to keep in moisture when refrigerating, can you advise what type of jars/make of jars you use as I'm struggling to find these - would be good to have a really useful video maybe in the future. Love making your recipes, wish my freezer was bigger to store more!!
Take care, Shelley
Monday 24th of August 2020
Hi Shelly Sorry for the late reply. My wife buys all our storage jars, I think she likes the ones in places like Home Bargains. I am glad you are enjoying my recipes. Thanks Dan
Wednesday 5th of August 2020
Hi Dan, so I've been making a few of your recipes from your books, so looking forward to the new Bible one. Quick question, you mention in your Light Curry book about storing your cooked rice in glass jars with vented lids to keep in moisture when refridgerating, can you advise what type of jars/make of jars you use as I'm struggling to find these - would be good to have a really useful video maybe in the future. Love making your recipes, wish my freezer was bigger to store more!!
Take care, Shelley
Monday 10th of August 2020
HI Shelly Since I wrote the book I have now discovered an easy, space storing way of storing cooked rice. Just place the cooked rice in a poly bag, squeeze the air out and put in the freezer. When ready to use you can just put the bag straight int he miocrowave for a few minutes. Thanks Dan
Tuesday 12th of February 2019
Wow! The extra time and effort is more than worth it. No stress. No mess. Perfect!
Tuesday 26th of February 2019
Thank you very much. I'm happy you liked the recipe. Thanks, Dan
Saturday 23rd of May 2015
I have tried a couple of your curry recipes. Both were excellent.
I thought you might be interested how I cook my rice, quickly .
Half a mug of rice .
Just under a mug of water.
I wash and rinse several times. Leave to soak for 30mins or more, then drain the water.
Put into a Pyrex bowl and cover.
Now here's the difference..........bring to boil in........... a Microwave (shock horror I hear!) set at full power for 4mins 30secs.
Reset at low power for 7mins 30 secs. (times will vary according to Microwave specs.)
That will be enough for one largish portion.
If more is required the intial time will increase due to the extra water (hence the Pyrex bowl), but the low power cycle is the same.
Once the cooking times for a particular microwave is established the results are identical every time and no clock watching!
I look forward to your comments
Wednesday 2nd of December 2020
Just tried this Steve. Got good results! Thanks.