Basmati Rice Recipe Learn like a Chef 

Basmati rice is my cupboard staple for fluffy, fragrant side dishes. Ever wondered why this rice is so special? The smell and texture are what make it special.  

– 1 cup basmati rice  – 1¾ cups water – salt – 2 tablespoons unsalted butter


Rice should be well rinsed under cold water. Rinse until clear with a fine-mesh strainer. Remove extra starch to prevent rice from sticking. 


Soak rice in fresh water for 30 minutes after rinsing. This allows grains to fully expand and cook evenly. Drain rice and let excess water drain after soaking.


Basmati rice-making process photos. In a medium saucepan, heat 1¾ cups of water to boiling. This is when to add salt or butter/oil.


Drain rice and add to boiling water. Stir gently. Simmer the saucepan for 15-20 minutes on low heat with a tight lid. 


To avoid shattering rice grains, don't lift the lid or stir. Basmati rice-making process photos.  Rice should be checked after 15 minutes. 


Rice should be soft but not mushy after absorbing water. If not done, cook for 5 more minutes. Turn off the heat and let the rice sit covered for 5 minutes. 


This lets the rice finish heating and stiffen up. Basmati rice-making process photos. Fork-fluff the rice to separate the grains.


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