Learn how to cook Basmati Rice with my tried and tested methods. This is more like a guide to basmati rice where you can choose from three methods - stovetop, instant pot and traditional pressure cooker. Cooking rice, any kind of rice, shouldn't be complicated. And honestly it isn't. And everyone should know how to cook basmati rice well. Because it's a beautiful variety
of rice - fragrant, long grained and deserves a special place. A well cooked serving of basmati rice should be soft, fluffy but just al dente. It's important that the grains retain their shape;
are not broken, and are separate from each other. I'm not trying to intimidate you. But if you achieve this, you are a master of your kitchen, the king of kings and you'll learn to really appreciate why basmati is the most popular variety of rice. Basmati Rice is long grained, but every long grain rice isn't basmati. Its as simple as that. When buying basmati, look for the word
'basmati' on the packet. Preferably buy basmati thats aged for a year or two. I love 'Daawat's extra long Basmati Rice' which is aged over 2 years. There is some debate around this, but after a lot of testing, I've arrived at certain measurements that always work. Depending on the method you are choosing, the rice to water ratio can vary between 1:1.25 to 1:1.5. I've detailed this for each method in the recipe box
below. If you'd like to add more flavour to your basmati rice, you can use
stock instead of water to cook it. Alternatively, you can make the popular jeera rice instead of plain basmati rice. You can also add a few strands of saffron while cooking the rice for both colour and flavour. I've been eating quality basmati rice my entire life, and we are particular about how well its cooked. Its an amazing variety of rice if treated right. I hope these cooking times and measurements work out for you. Please remember that different brands of rice and differently aged rice may need slightly less or slightly more water. Some of that comes with trial and error. But overall, these cooking times should work. If they don't, please leave me a comment below and I'll be happy to troubleshoot this with you so that you can get perfectly cooked basmati rice every single time. Serve Basmati Rice with
Stovetop:
Instant Pot:
Traditional Pressure Cooker:
Stovetop Method:
Instant Pot Method:
Traditional Pressure Cooker Method:
Calories: 511kcal | Carbohydrates: 111g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 160mg | Fiber: 2g | Sugar: 1g | Calcium: 45mg | Iron: 1mg Reader InteractionsShould basmati rice be cooked covered or uncovered?Place rice and water in a medium size saucepan over medium high heat, no lid. Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming. Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves).
What is the ratio of water to basmati rice?The ratio of basmati rice to cooking liquid (water or broth) is 1 cup of rice to 1 ½ cups of liquid. Any more or less will affect the texture of the rice. Use a non-stick pot. To avoid any potential issues of rice sticking to the bottom of your pot, just use a non-stick pot.
Should you rinse basmati rice?The key to making basmati rice that is light, tender and fluffy is to rinse it first, otherwise, the grains will be gummy and stick together. It only takes a minute or two. Simply place the rice in a bowl with water, and then swish it around to release any excess starch.
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