Fluffy, long Basmatir ice is the crowning jewel of an Indian food spread. Learn to cook this delicious rice perfectly each time on the stovetop.
1 cup (200 g) white Basmati rice
4 cups (1 liter) water
- Add 1 cup of Basmati rice and 4 cups of water to a medium-sized pot. Place the pot on the stovetop and set the heat to medium-high.
- Bring the water and rice to a boil, uncovered. As the water comes to a boil, keep an eye on the rice. Once the rice starts to boil, stir it and let it boil.
- Check periodically to see if the rice is just cooked but still has a slight bite. Continue to watch the rice till it’s just done. You can take a spoon and take a few grains and see if they’re hard or getting softer.
- Once the rice is done, immediately drain it using a colander to stop the cooking process and prevent it from becoming mushy.
- If you’re serving the rice right away, you can cover it to keep it warm. Alternatively, if you’re making a dish like peas and carrot pulao, transfer the rice to a long aluminum foil tray and spread it out to cool. This helps to keep the grains separated and prevents them from sticking together.
See FAQs above.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Indian main course
- Method: stovetop
- Cuisine: Indian
Keywords: basmati rice, bhaat, basmati chawaal, side