Steamed Basmati Rice Recipe

Measure

Measure 2 cups of basmati rice and spread it on a plate to visually check for small stones or debris; pick any out.

Place the rice in a large bowl and add about 4 cups of cold water. Gently swish the rice with your hand for 20–30 seconds to release surface starch.

Pour off the cloudy water carefully (use a fine-mesh sieve if preferred). Repeat the rinse 2–3 more times until the water runs mostly clear.

After the final rinse, cover the rice with 2 cups fresh water and let it soak for 20–30 minutes at room temperature. Soaking shortens cooking time and helps grains elongate.

After soaking, drain the rice thoroughly in a fine-mesh sieve for 1–2 minutes to remove excess water.

In a medium saucepan with a tight-fitting lid, add 2.25 cups water, 1 tablespoon unsalted butter or oil (optional) and 1 teaspoon salt. Bring the water to a gentle boil over medium-high heat.

Once the water is boiling, add the drained rice and give it a gentle stir to distribute. Return to a brief simmer (small bubbles) — do not stir after this point.

Reduce the heat to the lowest setting so the pot maintains a very gentle simmer. Cover tightly with the lid and cook undisturbed for 12–15 minutes, or until all the water is absorbed and rice is tender. (If using a different pot, check at 12 minutes; smaller burners may require 15.)

Turn off the heat and let the rice rest, still covered, for 10 minutes. This rest finishes steaming the grains and firms texture.

Remove the lid and use a fork to gently fluff the rice, separating the grains without mashing. Fluff from the bottom to lift grains.

If using, stir in chopped cilantro or parsley and sprinkle toasted almonds or cashews on top just before serving. Adjust salt to taste.

Serve hot as a side for curries, grilled meats, or vegetables.