Go Back
+ servings

How to Cook Basmati Rice

When purchasing basmati rice, please make sure you opt for the type that's ivory-colored instead of entirely white. This proves that the rice has been aged for a certain period of time - and meaning tastier rice ;)
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: basmati rice, basmati rice recipe, cooking basmati rice, how to cook basmati rice
Servings: 4 servings
Calories: 338kcal
Author: Luna Regina





  • Rinse: Use a strainer, rinse the rice under cold and clear running water for 2 minutes. You don't need to rinse the rice until the water turns completely clear, it's totally normal if the water’s still cloudy.
  • Soak: Transfer the properly rinsed basmati rice into a large bowl, let it soak in cold water for at least half an hour. As mentioned above, this helps the grains expand and become fluffy later; plus, reduces the cooking time for you.
  • Drain the rice after the presoak is done.


  • Transfer the basmati rice to a boiling pot (that comes with a fitting lid). Add a few pinches of salt and pour water over. Swish it around so the salt is well-dissolved.
  • Bring the pot to a simmer, over medium-high heat. Then, cover the pot with the lid tightly to prevent evaporation, so that the rice absorbs all the liquid and no steam will escape.
  • When the water starts to boil once again, reduce the heat to low and let the rice cooked for another 15 minutes.
  • Turn off the heat but still keep the lid on. Let the rice sit still for 15 minutes to steam.
  • Remove the lid and start to fluff the rice over (using a spatula or a big pair of chopsticks) before bringing to serve.


Serving: 1serving | Calories: 338kcal | Carbohydrates: 74g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Calcium: 32mg | Iron: 0.7mg