Boiled Basmati Rice

About this Basmati rice recipe

When you make this recipe following my instructions, you will get light, separate grains that are deliciously fragrant. This is the perfect side for serving with any curry.

This is the method I use most often when entertaining and it has also featured in many of my books. When cooking Basmati rice for a small group of say four, I prefer to use this steamed method but for larger groups or if cooking rice for a biryani, this is the best way to do it.

Forget overcomplicated methods or fancy rice cookers. You don’t need them. All you need is good-quality aged Basmati rice, plenty of boiling water, and a bit of know-how.

Why Basmati?

If you’ve ever had rice in a decent Indian restaurant or curry house, chances are it was Basmati. This long-grain variety from India and Pakistan is famous for its nutty aroma, fluffy texture, and ability to stay separate when cooked properly.

But here’s the thing… not all Basmati is created equal.

Buy aged Basmati rice. The longer it’s been aged (1–2 years is ideal), the better it cooks. It’s drier, which means it absorbs water more consistently and gives you that fluffy finish every time.

Brands like Tilda, Daawat, and Laila are my go-to. Spend a little more, and it pays off every time.

Why use the boiling method for cooking Basmati rice?

There are loads of ways to cook rice — absorption method, microwave, pressure cookers… but for simplicity and reliability, the boiling method is definitely one to try.

Here’s why:

• It’s quick and easy.
• You get total control over texture.
• If you taste and drain at the right moment, it’s almost impossible to mess up.

Just like cooking pasta: plenty of water, boiling hot, salt added — and drain when done.

Ingredients

You don't need a lot of ingredients to make a delicious Basmati rice dish!

• Basmati rice
• Water
• Salt
• Oil, butter or ghee (optional)

See recipe card for quantities.

Instructions

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1. Step 1: Pour the rice into a large bowl and cover with water. Swirl it around with your hand. The water will become milky from the excess starch. Pour the water out and repeat about 5 times.

2. Step 2: After washing the rice in five changes of water, the water should be almost clear. That is how you know that you have removed most of the starch. Pour the water out and add fresh water. Let the rice soak for at least 30 minutes.

Tips for Fluffy Basmati Every Time

Rinse thoroughly – this step really matters.

Use aged rice – it holds its shape better and tastes amazing.

Boil like pasta – plenty of water and salt, fast and hot. Cramped rice becomes stodgy rice. The rice needs to be swimming, not sitting in the hot water.

Rest before fluffing – that steam finish gives perfect texture.

Don’t stir too much when cooked – you’ll break the grains and make it gummy.

Equipment

Large saucepan with a lid: You won’t need the lid to cook the rice but it will help keep it warm before serving.

Sieve or fine colander: For straining the rice.

Fork: Use a fork or chopstick to stir the rice before serving. Never use a spoon - trust me.

Storage

You can store boiled Basmati rice but you do need to consider the following guidelines:

1. Cool it quickly – Spread the rice out on a tray or place it in a shallow container to cool. Get it into the fridge within one hour of cooking to avoid bacteria like Bacillus cereus growing.
2. Store in an airtight container – This keeps it fresh and prevents it from absorbing other fridge smells.
3. Reheat thoroughly – When reheating, make sure it’s steaming hot all the way through. Don’t reheat rice more than once.

Can you freeze cooked Basmati rice?

Yes! It freezes very well. Just portion it out into freezer-safe bags or containers. It’ll last for up to 1 month in the freezer. Reheat from frozen in the microwave or defrost in the fridge and heat in a hot pan with a splash of water.

You can also add cold (not hot) rice to oil in a pan to make fried rice.

How do you reheat Basmati rice?

There are several ways to reheat cold Basmati rice. You can choose the method that is best for you below.

2. Stovetop Reheat

Best for: Larger portions or fried rice-style dishes.

• Step 1: Heat a non-stick pan or wok over medium heat.
• Step 2: Add a splash of oil or water, then add the rice.
• Step 3: Stir frequently, breaking up any clumps.
• Step 4: Cover with a lid for a minute or two to trap steam and heat evenly.

Step 5: Once hot throughout, fluff and serve.

3. Steam Reheat (for Fluffiest Results)

Best for: Fluffy, soft rice like you’d get in restaurants.

• Step 1: Set up a steamer or use a colander set over a pot of boiling water.
• Step 2: Place the rice in the colander and cover with a lid or foil.
• Step 3: Steam for 5–7 minutes, stirring once or twice.
• Step 4: Fluff with a fork and serve.

Final Thoughts

Most people don’t pay enough attention when when they cook rice this way. It’s not just something you slap on the plate to fill space. When it’s cooked right, it becomes a dish in its own right. Fragrant, fluffy, and perfectly boiled Basmati rice makes every curry taste better.

So the next time you’re planning a curry night at home, give this boiled Basmati method a go. You don’t need any fancy gear, just good rice, boiling water, and a bit of care.

It’s simple. It’s satisfying. And once you nail it, you’ll be confident your rice will turn out perfectly, every time you cook it.