Go Back
–+ servings
featured stovetop basmati rice.
Print Recipe
5 from 3 votes

Basmati Rice Recipe (Stovetop Method)

Never struggle to cook Basmati Rice again! This simple method will make it easy enough to do in under 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish, Sides
Cuisine: American
Servings: 4
Author: Becky Hardin

Equipment

  • Fine Mesh Sieve

Ingredients

  • 1 cup dry basmati rice
  • 8 cups water
  • ½ teaspoon kosher salt

Instructions

  • Add the rice to a fine mesh sieve and rinse with cold water until the water runs clear. Move the rice around with your hand making sure it is all rinsed evenly. This will take 2-3 minutes.
    1 cup dry basmati rice
    dry basmati rice being rinsed in a fine-mesh sieve set over a glass bowl.
  • Add the water and salt to a medium pot over high heat. Once the water boils, add in the rinsed rice and reduce to a simmer. Cook uncovered for 8-10 minutes or until the rice is tender.
    8 cups water, ½ teaspoon kosher salt
    rice, water, and salt simmering in a black and white dutch oven.
  • Strain and let sit in the strainer for 5 minutes. Fluff and serve!
    cooked basmati rice strained into a fine-mesh sieve set over a glass bowl.

Video

Notes

Yield: 1 cup of dry basmati rice yields 3 cups of cooked rice.
  • Rinsing the rice thoroughly removes excess starch and helps create a light and fluffy rice.
  • To keep the rice warm until serving, wait until it has strained for 5 minutes then return it to your dry pot and cover.
Storage: Store basmati rice in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 0.75cup | Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 317mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 27mg | Iron: 0.4mg