Basmati Rice (simple method, fluffy rice!)
Prep
1m
Cook
12m
Total
13m
This simple method for cooking basmati rice results in fluffy and perfectly cooked grains every time. With just 1 cup of uncooked basmati rice and 1 1/2 cups of cold tap water, you can easily create a delicious and versatile side dish that pairs well with a variety of main courses.
Steps
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Nutrition Facts
Per serving210 calories
Calories from
- Protein 8%
- Carbs 92%
-
Fat Low 0 g 0%
-
Saturated Fat Low 0 g 0%
-
Carbohydrates 45 g 15%
-
Fiber Low 1 g 4%
-
Sugar Low 0 g 0%
-
Protein 4 g 8%
-
Cholesterol Low 0 mg 0%
-
Sodium Low 0 mg 0%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Rice - this method is for store bought basmati rice, purchased in packets at everyday grocery stores. This rice is already clean.
If you purchase the rice at markets out of sacks, I recommend rinsing first. Place in large bowl, fill with water and swish with your hand for 10 seconds. Drain water, repeat 3 times until water is clearer (it will never be 100% clear). Drain well in colander. When cooking rice, REDUCE WATER by 2 tablespoons (because rinsed rice is soaked with water) otherwise your rice will end up gummy.
2. Scaling up - use a larger pot for larger quantities of rice. Do not use a tiny saucepan for a large quantity of rice - this will make the rice at the bottom gummy.
Cook time per cup of rice (from when lid is placed on):1 cup = 12 minutes2 cups = 13 minutes4 cups = 14 minutes
3. TROUBLESHOOTING:
Overflow during cooking - either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow) Burnt base - heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove - use medium high. Strong stoves - use low. Rice not cooked evenly - heat was not high enough OR you didn't bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside. Gummy rice - are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
4. Nutrition per serving. 1 cup rice makes 2 3/4 cups cooked rice (once fluffed). 1 serving = just under 1 cup per person.
If you purchase the rice at markets out of sacks, I recommend rinsing first. Place in large bowl, fill with water and swish with your hand for 10 seconds. Drain water, repeat 3 times until water is clearer (it will never be 100% clear). Drain well in colander. When cooking rice, REDUCE WATER by 2 tablespoons (because rinsed rice is soaked with water) otherwise your rice will end up gummy.
2. Scaling up - use a larger pot for larger quantities of rice. Do not use a tiny saucepan for a large quantity of rice - this will make the rice at the bottom gummy.
Cook time per cup of rice (from when lid is placed on):1 cup = 12 minutes2 cups = 13 minutes4 cups = 14 minutes
3. TROUBLESHOOTING:
Overflow during cooking - either lid is not heavy/tight fitting enough, heat is too strong, or saucepan is too small (ie water level too high = overflow) Burnt base - heat too high (see video for proof of clean pot base!). All stoves differ in strength. Standard stove - use medium high. Strong stoves - use low. Rice not cooked evenly - heat was not high enough OR you didn't bring it to the boil before putting lid on. Rice will have taken longer than 12 minutes. You end up with undercooked insides, or overcooked outside with just cooked inside. Gummy rice - are you sure you measured the water and rice properly? OR did you rinse the rice but forget to reduce the water? (See Note 1) OR did you try to make a vast amount of rice in a tiny saucepan?
4. Nutrition per serving. 1 cup rice makes 2 3/4 cups cooked rice (once fluffed). 1 serving = just under 1 cup per person.
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