Perfect Basmati Rice

Name: Perfect Basmati Rice
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 cups
Cuisine: indian
Ingredients: 2 cups long-grain basmati rice (see Cook’s Note); 1/4 teaspoon kosher salt; 1/2 teaspoon ghee, unsalted butter or coconut oil

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 6 cups

There is nothing like perfectly cooked, aromatic long-grain basmati rice to accompany an Indian meal. It takes under 30 minutes to cook from start to finish, so I prefer to start the rice half an hour before dinner and serve fresh, hot steaming rice. But you can also easily reheat rice you’ve made ahead or leftover rice in the microwave.

Level: Easy

Total: 30 min
Active: 10 min

Yield: 6 cups

Ingredients

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2 cups long-grain basmati rice (see Cook’s Note)

1/4 teaspoon kosher salt

1/2 teaspoon ghee, unsalted butter or coconut oil

Directions

Fill a large bowl with water. Add the rice and gently swirl it with your hands a few times, making sure you don’t break the grains. Drain the water. Repeat this until the water runs clear, 4 to 5 times (this process removes starch from the rice and is key to making perfect basmati rice). Completely drain the rice in a sieve once the water runs clear.
Heat 3 cups water in a medium pot with a lid over medium-high heat. Add the salt and ghee and give it a stir. Add the rice, give it a quick stir and wait for the water to come to a boil. As it boils, holes will appear in the rice where the steam is bubbling through. Once this happens, cover and reduce the heat to as low as it will go. Cook for 16 minutes. Do not peek or disturb the rice while it is cooking.
Turn off the heat and let the rice sit covered for another 5 to 7 minutes. Lift the cover, fluff gently with a fork and serve.

Cook’s Note

Try to buy extra-long grain aged basmati rice. I use Royal brand’s Chef’s Secret Extra Long Grain Basmati, but any brand labeled extra-long grain and aged 2 years is great.