Steamed Basmati Rice Recipe
It means 'the fragrant one'.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with STEAMED BASMATI RICE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice
Aromatics & Finish
Method
Rice
Measure and rinse
Measure 2 cups basmati rice into a large bowl. Fill with cold water and gently swish the rice with your fingers until the water becomes cloudy. Carefully pour off the cloudy water. Repeat rinsing and draining 3–4 times until the rinse water runs much clearer.
Soak
After the final rinse, cover the rice with 2 cups cold water and let it soak for 20–30 minutes at room temperature. Soaking relaxes the grains and shortens cooking time, producing separate, elongated grains.
Aromatics & Finish
Prepare aromatics
While the rice soaks, lightly crush 3 cardamom pods (if using) with the flat side of a knife to open them and bruise the pods. Keep 2 whole cloves and 1 bay leaf ready. Measure 1 tsp salt and 1 tbsp butter or oil.
Drain and combine for cooking
After soaking, drain the rice thoroughly in a fine-mesh sieve for 1–2 minutes to remove excess water. Transfer drained rice to a medium heavy-bottomed saucepan with a tight-fitting lid. Add 2.25 cups cold water, 1 tsp salt, the crushed cardamom pods, cloves, bay leaf, and 1 tbsp butter or oil. Stir gently just to distribute; avoid breaking the grains.
Bring to a simmer
Place the saucepan uncovered over medium-high heat and bring the liquid to a gentle rolling simmer. You should see steam and small bubbles around the edges but not a violent boil. Watch carefully so it doesn't boil over.
Steam with lid on
As soon as the water reaches a steady simmer, reduce heat to the lowest possible setting that still produces a faint simmer (very gentle). Cover the pan with the tight-fitting lid and cook undisturbed for 12–15 minutes, until all the water is absorbed and rice is tender. Avoid lifting the lid during this time.
Rest
Turn off the heat and leave the covered pot to steam for an additional 8–10 minutes. This resting step finishes cooking by using residual steam and helps grains firm up slightly for separate texture.
Fluff and serve
Remove the bay leaf, cardamom pods, and cloves if you prefer. Use a fork to gently fluff the rice, separating the grains. Taste and adjust salt if necessary. Transfer to a serving bowl and serve hot as an accompaniment to curries, dals, or grilled meats.
