How to Make Basmati Rice on the Stovetop
Knowing how to make Basmati rice on the stovetop is a skill that everyone should have! Perfectly cooked Basmati rice is light, fluffy, aromatic, and the perfect addition to any meal. This recipe will give you restaurant-quality rice in your own home in about 20 minutes.
How to make perfect rice
I’m always surprised by how many people are good cooks, yet don’t know how to make simple white rice.
The two most common mistakes that I’ve seen are not washing the starch off the rice before cooking and cooking it with too much water. Follow this recipe and I promise that your rice will be perfect every time.
Ingredients
- Basmati Rice – you can also use jasmine rice or any other long-grain white rice.
- Water – you can also swap out water for vegetable broth for more flavor.
- Salt – to bring out the flavor of the rice. (Omit the salt if using broth instead of water.)
Helpful tools
- A heavy-bottomed pot for even cooking.
- A wire mesh strainer to wash the starch out of the rice.
How to make basmati rice on the stovetop
Step 1 – Measure 2 cups of Basmati rice into a wire mesh strainer and place the strainer in a bowl of cold water. Shake the rice around a little and let it soak in the water for about 3-5 minutes.
Step 2 – Rinse the soaked rice in cold running water until it runs clear.
Step 3 – Place the rice in a heavy-bottomed pot with 3 cups of water (or broth) and bring to a boil over medium heat.
Step 4 – Allow it to cook until the water line drops just below the rice line, then cover and turn the heat to the lowest setting.
Step 5 – Cook covered on low for 5 minutes, then turn off the heat and let it sit covered for an additional 10 minutes.
Step 6 – After the rice has sat for 10 minutes, take off the lid and fluff it with a fork. (Don’t fluff before the 10 minutes are up.)
You know your rice is cooked properly and ready to be fluffed up when the grains of rice are curled slightly and sticking up.
Pro Tips
- Use cold water to wash and rinse the rice. Washing the rice is essential to making sure it’s not too sticky. It also stays good longer in the fridge when the starches are rinsed off before cooking.
- Don’t stir the rice! There is no need to stir the rice while cooking.
- Once you place the lid on top, don’t take it off until it’s done. Be patient and let your rice do its thing without peeking!
- You can also add 1 tablespoon of olive oil to the water and rice before cooking if desired, but I don’t find this necessary.
Frequently asked questions?
No, don’t stir rice while it is cooking. You can stir it once when you initially add the water to the rice, but never stir it again, or it will turn out gloppy.
I like dryer, fluffier rice, so I use a 1:1.5 ratio of rice to liquid. If you like wetter rice, you can use up to a 1:2 ratio, but don’t use any more water than that or your rice will be mushy.
Storage and reheating Basmati rice
Refrigerate: Basmati rice will keep well in the fridge for up to 5 days in an airtight container.
Freeze: Rice freezes well and can be stored in an airtight container in the freezer for up to 3 months.
Reheating: Reheat the Basmati rice in the microwave for about 2 minutes per cup of rice, or add a few tablespoons of water and reheat it over low heat in a saucepan on the stovetop.
More rice dishes
- Vegan Mexican Rice
- Lemon Rice
- Tofu Fried Rice
- Vegan Jambalaya
- Vegan Broccoli Risotto
- Vegan Rice Pilaf
Basmati rice recipe
Basmati Rice
Ingredients
- 2 cups basmati rice
- 3 cups water, (or vegetable broth)
- 1/2 teaspoon salt, (omit the salt if using broth)
Equipment
- 1 medium-sized pot (heavy bottomed pots work best)
Instructions
Wash the rice
- Measure 2 cups of Basmati rice into a wire mesh strainer and place the strainer in a bowl of cold water. Shake the rice around a little and let it soak in the water for about 3-5 minutes.
- Rinse the soaked rice in cold running water until it runs clear.
Cook the rice
- Place the rice in a heavy-bottomed pot with 3 cups of water (or broth) and1/2 tsp salt, then bring to a boil over medium heat.
- Allow it to cook until the water line drops just below the rice line, then cover and turn the heat to the lowest setting.
- Cook covered on low for 5 minutes, then turn off the heat and let it sit covered for an additional 10 minutes.
- After the rice has sat for 10 minutes, take off the lid and fluff it with a fork. (Don't fluff before the 10 minutes is up.)
Notes
- Use cold water to wash and rinse the rice. Washing the rice is essential to making sure it’s not too sticky. It also stays good longer in the fridge when the starches are rinsed off before cooking.
- Don’t stir the rice! There is no need to stir the rice while cooking.
- Once you place the lid on top, don’t take it off until it’s done. Be patient and let your rice do its thing without peeking!
- You can also add 1 tablespoon of olive oil to the water and rice before cooking if desired, but I don’t find this necessary.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
I like this recipe because it worked well for me. Will have to try it a few more times to be certain but Christmas dinner rice turned out just as I wanted. I did exactly as the recipe says. I used a Dutch oven on top of the stove and did 2 cups of rice as in the recipe. Since I made the rice in the morning, after cooking it (I used a Dutch oven on top of the stove), I transferred it to a 9 x 13 metal pan, covered it with foil and put it in the refrigerator. At dinner time, I heated it covered at 250 degrees. When it was served, it was perfectly fluffy and dry.
I’m so glad that this recipe worked well for you! 🙂
Being lazy, I would rather do this in my Instant Pot. After the rinsing, it is just set and forget. I do my other rice in a pot-in-pot method. What ratio of water to rice would I use and for how long? I have looked all over and have found at least 8 different recipes with different amounts and time! I trust you!
I always use brown rice since it’s supposed to be healthier. Any comments regarding water ratio for regular brown rice versus basmati or jasmine brown rice?
I usually use a ratio of 1 3/4 cup water to 1 cup brown rice and use the same method.
Does this ratio of rice to water work for a rice cooker as well? I don’t have good luck cooking rice on the stovetop.
Yes, it will. This ratio will give you drier, light, and fluffy rice.
Oh, I need to add that the cooking time is kind of “open”. With this method, you can’t overcook the rice. It will be done after half an hour, but if you let it sit longer, it won’t get bad. It will just stay warm.
Have you ever made African rice?
Here it goes… and it works out great every time, too!
Put a little oil into the bottom of a heavy pot. Heat the oil, don’t burn it!
Add 3 cups of DRY rice into the oil when it is really hot
Do NOT wash it at all, the rice must be dry when it hits the oil.
With a wooden spoon, turn the rice in the oil over medium heat, or depending on your stove,
just hot enough to not burn the rice. Stir diligently until all the grains of rice have turned “paper white”.
At that point, add the liquid (water is what I use). Ratio 1:2, or a little less.
Cover the pot with a clean kitchen towel and place the lid on top. Make sure no steam escapes.
Turn down the heat to 2 or 3, and let the rice cook until all water is absorbed.
Works for me every time, and I have used this method ever since I was a student and had African buddies, who taught me this! Bonus: you get a crunch, dry, golden bottom crust in the pot. It comes out easy and the kids will fight over who gets to eat it!
I’ve never made African rice, but that sounds delcious! Thanks for sharing! 🙂