Basmati Rice

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This perfect basmati rice cooks up light, fluffy, and never mushy. Soaking and rinsing the rice removes excess starch, while the pasta-style boiling method makes it easy to control the texture. Butter, cumin, salt, and black pepper add delicious savory flavor.

Prep Time30

Cook Time2

Resting Time5

Total Time37

Course: Side Dish

Cuisine: Indian-Inspired

Keyword: basmati rice, cumin rice, easy rice recipe, fluffy basmati rice, stovetop rice

Cooking Method: Stovetop

Diet: Gluten-Free, Vegetarian

Servings:

Calories: 259kcal

Author: MelanieCooks.com

Ingredients

2 cups basmati rice
6 cups cool water for soaking and rinsing
6 cups fresh water or enough to cover the rice by at least 1 inch, for boiling
2 tbsp butter
1 tsp salt
½ tsp cumin
¼ tsp black pepper

Instructions

Place the basmati rice in a large saucepan. Add about 4 cups of cool water, or enough to cover the rice completely, and soak for 30 minutes.
Drain the rice through a fine-mesh strainer. Rinse it with the remaining cool water for about 30 seconds to remove more excess starch.
Return the rice to the saucepan. Add about 6 cups of fresh water, or enough to cover the rice by at least 1 inch.
Cover the saucepan and bring the water to a full boil over high heat. Watch carefully to prevent it from boiling over.
Remove the lid once the water boils. Cook the rice for about 2 minutes, tasting one grain after the first minute.
Turn off the heat when the rice is almost tender but still slightly firm. Drain it thoroughly and return it to the warm saucepan.
Add the butter, salt, cumin, and black pepper. Cover the saucepan and let the rice steam on the turned-off burner for 5 to 10 minutes.
Gently stir the rice to distribute the butter and seasonings, then serve.

Notes

The water amounts are approximate because the original recipe directs you to cover the rice rather than use an exact quantity.
Do not overcook the rice. It will finish cooking while it rests in the covered saucepan.

Nutrition