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!
You will get great results with this simple recipes.
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…
Get the best quality Basmati rice you can find. I love Veetee brand. No I don’t work for them. I just like the brand.
See those long grains of aged rice? That’s what you’re looking for.
Wash the rice in several changes of water. Swirl it around with your hand to get as much starch out as you can. It will be quite milky at first.
After washing in several changes of water, the water should be almost clear.
After only an hour of soaking, the rice will plump up from the moisture.
Cover with water as described below. Add salt and butter. Top with a lid and bring to a boil.
When the water begins to foam to the top, turn off the heat. If you have a vent hole, be sure to cover it to steam for 40 minutes.
Don’t lift the lid for 40 minutes. I mean it! After 40 minutes, the rice grains will all be standing at attention.
Carefully separate the grains with a fork or chopstick. Don’t stir too vigorously or the rice will split and become mushy.
Perfect every time!
Dig in!
Try this perfect Basmati rice recipe and serve it with one of these!
Chicken Korma
Chicken Madras
Lamb Rogan Josh
Chicken Dhansak
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
Butter chicken
How To Make Perfectly Cooked White Rice
Ingredients
- 2 cups (500ml) basmati rice
- 3 cups 750ml water
- 1/2 tsp salt
- 1 tablespoon butter
Instructions
- 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.
Vanessa
Thursday 29th of August 2024
Have made this rice twice, amazing, will never cook rice any other way. Thank you so much.
Dan Toombs
Wednesday 4th of September 2024
No problem, I’m glad I’ve made things easier. Thanks Dan
Sarah F
Saturday 6th of April 2024
Hi Dan, I love this recipe and always use it, it works perfectly every time. However, I wonder if I can ask a question..... once I've washed the rice and put it in the pan with water ready to cook it, do I need to cook it straight away? I was thinking I could get it to this stage and then just turn it on once my guests arrive giving us 40 mins to enjoy a drink and some snacks before sitting down to the main event. I wondered if I left the rice sitting in the water and didn't cook it straight away whether it might absorb water and ruin the recipe/timings? Any help you can give would be greatly appreciated.
Dan Toombs
Thursday 18th of April 2024
Yes,absolutely. You should soak the rice in the water anyway for 40 minutes once you’ve rinsed it. Thanks very much. Dan
Jodie
Monday 19th of October 2020
Hi Dan,
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?
Thanks, Jodie
Sherrie
Monday 5th of February 2024
@Dan Toombs, What about if you're using an electric hob - move it to a cold one or leave it to cool down in situ?
Dan Toombs
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
Shelley
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
Dan Toombs
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
Shelley
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
Dan Toombs
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