Basmati Rice

By Zainab Shah

Updated Oct. 11, 2023

Basmati Rice
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
3 minutes
Cook Time
22 minutes
Rating
4(165)
Comments
Read comments

How to cook rice to its perfect texture is an art: too much water and it’s gloppy; too little, and it’s dry and brittle. If it’s cooked for too long, it smushes together; not enough time and it’s grainy and hard. Different types of rice require different cooking methods, too. This recipe, specifically for long-grain basmati rice, boils it down to a science. The rice-to-water ratio used here is 1 cup rice to 1½ cups water, but thoroughly drained rice, heat levels, cook time and resting time can all impact results. Even the size of the pot matters; you’ll want to select a small one in which the water level rises an inch above the rice level. Follow the steps exactly and cooking long-grain basmati rice is no longer an experiment but a formula. 

Featured in: 5 Festive Dishes for an Easy Eid Lunch

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings (about 3 cups)
  • 1cup long-grain basmati rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

169 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Wash the rice in a large bowl and pour out the water. Repeat until the water runs clear, then drain the rice thoroughly using a sieve.

  2. Step 2

    Add rice and 1½ cups water to a small saucepan; the water level should be about 1 inch above the rice. Heat over high. Once the water boils, about 6 minutes, cover the pot and reduce the heat to low. Cook, undisturbed, for 12 minutes. Turn the heat off and let sit for 10 minutes. Do not remove the lid; the rice will finish cooking in its own steam. Uncover and fluff the rice using a fork. Serve.

Tip
  • If you like, add bay leaf, salt, whole spices (such as cloves and cardamom) or other flavoring agents to your rice before cooking.

Ratings

4 out of 5
165 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

HNR

Toast rice on low, w/a teaspoon of ghee or oil and a pinch of salt, moving constantly to avoid burning—while water comes just to a boil in a kettle. Optional: a few clove buds, cardamom pods, cumin seeds while toasting; diced onion before adding water. Add hot water, careful to avoid the plume of steam, cover, and simmer on low until the water is absorbed. Cardamom & clove will rise to the top so remove them, fluff w/a fork & serve. Adds 2 mins & huge taste & texture difference.

Karen Allan, Wilmot, NH

Try this basic recipe in a microwave. Same proportions of rice and water. Rinse rice. Put all together in chosen pot. Five to six minutes on high with loose lid. (I have an ancient Corning casserole that does the trick.) 15 minutes on medium, again with lid. I like Indian basmati rice, like Royal. No need for rice cooker.

John

I cook the rice in chicken stock - (Kirkland Organic) - and I cook it in the Instant Pot. Works great!

didi lark

works perfectly as described

portez

Such a bother: I have cooked basmati rice for forty years using the Pierre Franey NYT 60-minute gourmet recipe and have NEVER rinsed the rice. Total waste of time. And use chicken, vegetable, or seafood broth instead of eater. Use subcontinental basmati, not Texmati or stateside equivalent.

LNL

I’ve been using this method for years. Perfect every single time! No need for a rice cooker.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.