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Cook Basmati Rice

Nothing beats perfectly cooked basmati rice—with each plump grain sitting separately from the other. Often used for special occasions in India, this nutty-flavored rice is widely available in the United States.

1.Measure the rice and pour it into a large strainer. Check for imperfections and small stones. Remove the extra starch by running cold water over the rice until clear.


  2. Place the rice in a large bowl, cover it with cold water, and soak for 30 minutes. Drain completely.  

3. Following the proportions of your recipe, add the rice, cold water, salt, and butter to a heavy-bottomed pan. Bring the mixture to a boil.


4. Reduce the heat to the lowest setting and cover the pan with a tight-fitting lid. Cook for 20 minutes.



5. Remove the lid and fluff the rice with a fork.Cook until tender—approximately 5–10 minutes.



6. Serve immediately —or wrap a clean, cloth kitchen towel around the lid and place it on the pot. The rice will stay warm for approximately 30–45 minutes without getting mushy from the condensation.

NOTE: Always turn the stove burner off before covering the lid with a towel.



Barbara Adams Beyond Wonderful
Cooking Tips and Techniques.