How to cook basmati rice: fluffy, separate grains in 6 steps

How do you cook basmati rice?

Follow these six steps for rice that stays separate and fluffy. Allow 75 g of uncooked rice per person.

1. Measure. 75 g per person, or about half a cup.
2. Rinse. Rinse the rice three or four times in cold water until the water runs almost clear.
3. Soak. Leave the rice in cold water for 20 to 30 minutes, then drain well.
4. Water and salt. Bring 1.5 times as much water as rice (by volume) to the boil with a pinch of salt and, if you like, a teaspoon of ghee.
5. Cook. Add the rice, bring back to the boil once, turn the heat to the lowest setting and cook for 10 to 12 minutes with the lid on. Do not stir.
6. Rest. Take the pan off the heat and leave it covered for 5 to 10 minutes. Fluff the grains with a fork.

Why rinse and soak basmati?

Rinsing washes loose starch off the outside of the grains; that starch makes rice sticky. Soaking lets the grains take up water in advance, so they cook evenly and lengthen instead of breaking.

Can you cook basmati like pasta?

Yes. With the drain method you boil the rice in plenty of salted water for 8 to 10 minutes, drain it and let it steam briefly with the lid on. It is forgiving, but some flavour goes down the sink.

Why does basmati rice turn sticky?

Sticky basmati almost always comes from one of four things: not rinsed, too much water, stirring while it cooks, or lifting the lid too early. Start with less water; you can always add a splash.

How do you store cooked rice safely?

Put cooked rice you will not eat straight away in the fridge within 2 hours and eat it within 2 days, advises the Dutch Nutrition Centre (Voedingscentrum). Frozen cooked rice keeps for 3 months.

Rice left at room temperature for long can contain the bacterium Bacillus cereus. Spread leftovers in shallow containers so they cool quickly, and reheat them until piping hot.