Basmati Rice Recipe (Two Ways)
This basmati rice recipe makes tender, fragrant rice with fluffy, separate grains using either the stovetop or rice cooker method.
Servings: 4 servings
Ingredients
- 1 cup basmati rice
- 1 to 2 tablespoons extra virgin olive oil
- 1 1/2 cups water
- Kosher salt
- 3 cardamom pods, lightly crushed, optional
- 2 dry bay leaves, optional
Instructions
Rinse the Rice
- Rinse the rice. Put the rice in a bowl and rinse it with cold water four or five times, or until the water runs clear. Drain.
Stovetop Method
- Toast the rice. Heat the olive oil in a medium pot or saucepan over medium-high heat. Once the oil begins to shimmer, add the rice and toss until well coated. Season with a good pinch of kosher salt.
- Add the water. Pour in the water. Add the cardamom pods and bay leaves, if using.
- Cover and cook. Bring the water to a boil. Reduce the heat to low, cover the pot, and cook without lifting the lid for 15 to 20 minutes, until the rice has absorbed the water.
- Let the rice rest. Turn off the heat and leave the rice covered and undisturbed for 5 minutes. Remove the cardamom pods and bay leaves, then fluff the rice with a fork and serve.
Rice Cooker Method
- Combine the ingredients. Add the rinsed rice, olive oil, water, and a good pinch of kosher salt to your rice cooker. Add the cardamom pods and bay leaves, if using, and stir to combine.
- Cook the rice. Secure the lid and select the normal setting, sometimes labeled regular or sushi. Follow your rice cooker’s operating and safety instructions.
- Let the rice rest. When the cooking cycle finishes, leave the rice covered and undisturbed for a few more minutes. Remove the cardamom pods and bay leaves, then fluff and serve.
Video
Notes
- Rice brands: I have used Royal and Dunar basmati rice successfully, but you may find other options at your grocery store.
- Rinse, but do not soak: Rinsing away the excess surface starch helps keep the cooked rice from becoming sticky or gummy. This recipe does not require soaking.
- Rice-to-water ratio: Use 1 1/2 cups of water for every 1 cup of basmati rice.
- Rice cooker: I do not own a rice cooker, but I borrowed one to try this method. Because machines vary, review your rice cooker’s instructions before you begin.
- Storage: Refrigerate leftover rice in an airtight container within 2 hours of cooking. It will keep for 3 to 4 days. Freeze for up to 3 months.
- Shop this recipe: Visit our shop for quality extra virgin olive oil.
Nutrition
Calories: 199.9kcal | Carbohydrates: 37g | Protein: 3.3g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 6.8mg | Potassium: 53.5mg | Fiber: 0.6g | Sugar: 0.1g | Vitamin A: 3.1IU | Vitamin C: 0.1mg | Calcium: 16.1mg | Iron: 0.4mg
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