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🍲 Steamed Basmati Rice

Rice & Grains · 6 ingredients · 8 steps

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This is a fragrant, long-grain variety of rice often used in Indian recipes. Basmati can be cooked in the same way as other rice, in the ratio of two cups water to one cup rice. The recipe below helps to bring out the flavour of basmati.

Steamed Basmati Rice
Steamed Basmati Rice — photograph by No machine-readable author provided. Ranveig assumed (based on copyright claims)., licensed Public domain, from Wikimedia.
serves 41
Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

  • 400 g white basmati rice
  • 600 ml water
  • 1 tbsp butter (optional)
  • 1–3 tsp salt
  • 2 tsp lemon juice
  • Saffron (optional)

Method

  1. If adding saffron, soak it in a tablespoon or two of hot water for 10 minutes, and add the water and strands in with the lemon juice.
  2. Rinse the rice in a sieve for 5–7 minutes under cold running water.
  3. Add the water, rice, butter, and salt to a pot.
  4. Bring to a rapid boil.
  5. Mix in lemon juice and the saffron mixture if using.
  6. Cover the pot tightly, reduce heat to minimum, and simmer for 8½ minutes.
  7. Taste the rice to check its texture. Cook for 1–5 minutes longer depending on how underdone it is.
  8. Fluff with a fork and serve hot with your favorite recipe.
Where this came from. Adapted from Steamed Basmati Rice in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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