Stovetop Basmati Rice
Every meal can be a celebration with a steaming bowl of fluffy, fragrant stovetop basmati rice on the side. Here is an easy version requiring no special equipment.
Prep Time 5 minutes
Cook Time 20 minutes
Soak Time 20 minutes
- 1 cup basmati rice
- 1 teaspoon sea or table salt, optional
- 1 1/2 cups water
- 1 teapoon ghee, optional
Gather all your ingredients.
In a heavy-bottomed sauté pan, add the rice and our enough water to cover the rice by about an inch. Rub the grains of rice gently between your fingers, removing the starch. Pour off the water and repeat 2 or 3 more times, or until the water runs relatively clear. Drain.
Add 1 1/2 cups cold water to the pan and let the rice soak for 20 to 30 minutes.
Add the salt and over medium-high heat, bring the rice to a hard boil. Turn the heat down to medium or whatever temperature you need to to keep the rice at a low boil. Cook until there are craters on the surface and the water has started to evaporate. About 5 to 9 minutes.
Stir, redistributing the rice throughout the pan, cover the pan with a tight-fitting lid, and reduce the heat to the lowest setting. Cook for 5 minutes, then turn off the heat.
Let the rice sit on the same burner without stirring for 10 minutes. This helps the rice finish cooking evenly. Stir through with some ghee if you wish.
- Always make more stovetop basmati rice than you think need for your current meal; especially when cooking plain rice, you can make flavored rice the next meal, or it freezes beautifully. Lovely fried rice with whatever leftovers you have in the fridge is also a great option. Oh, and add an egg to it!
- Use a heavy pot with a tight-fitting lid. If you have a loose-fitting lid, cover the pot with aluminum foil before covering with the lid.
- Be sure to leave time to soak your rice for at least 15, ideally 30 minutes before cooking. Along with a thorough washing, soaking preserves the lovely aromas and ensures that your rice will be less likely to be mushy and stick together.
- Finally, be sure to leave time to rest the rice covered, and undisturbed after it is finished cooking for at least 5 minutes.This will ensure the rice is uniformly cooked through and fluff up. If you are having problems with sticky rice, after resting, leave the lid ajar and allow the steam to escape for another 15 to 20 minutes.