How To Cook Perfect Basmati Rice
Learning how to cook perfect basmati rice on the stovetop can be frustrating if you’ve ever ended up with mushy grains or scorched bottoms. Years ago, I picked up the basics of my method while working alongside a local chef, and over time, I have refined it into a technique that is reliable and consistent.
I call it the 1–2–3 ½ method: one tablespoon of butter, two cups of rice, three cups of stock, and half a teaspoon of salt. I like to use a cast-iron Dutch oven for its even, steady heat, and I place a square of parchment under the lid to help trap steam, so the rice cooks evenly while resting. There’s no need to hover over the pot once it’s boiling. Just cover, turn off the burner, and let the residual heat finish the job.
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Ingredients For Perfect Basmati Rice
Ingredient Notes
- Basmati Rice: A long-grain aromatic rice from South Asia. It’s known for its fluffy texture and nutty flavour when cooked properly. Unwashed rice is used here to preserve the starch, which contributes to the final texture.
- Butter: Used to toast the rice at the beginning of the recipe. This adds a hint of richness and helps separate the grains, preventing them from becoming sticky. I use salted butter for all of my recipes.
- Chicken Stock: The main cooking liquid for the rice, chicken stock infuses it with more flavour than plain water.
- Salt: I use regular old table salt here.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Butter: Olive oil or any neutral cooking oil can work as a replacement. Use the same amount as called for in the recipe.
- Chicken Stock: You can use any stock you like or have on hand. I often use beef stock or even water.
- Salt: Fine sea salt is a good substitute for table salt.
Recipe Variations
Try any of the following for a twist on this perfect basmati rice recipe:
- Cardamom Pods: Add 3 to 4 lightly crushed cardamom pods before pouring in the stock.
- Cilantro: Stir in a large handful of chopped fresh cilantro once the rice has finished cooking.
- Cumin: Toast 1 teaspoon cumin seeds in the butter before adding rice, or use 1 tablespoon ground cumin when toasting the rice.
- Curry Powder: Add up to 1 tablespoon of your favourite curry powder to the rice and butter while toasting.
- Garlic: Sauté 1 or 2 minced garlic cloves in the butter before adding rice.
- Lemon: Stir in 1 tablespoon lemon zest or the juice of 1 lemon after cooking.
- Onion: Sauté ½ cup diced onion in the butter before adding the rice.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Cook Perfect Basmati Rice
STEP 1: Place a large heavy-bottomed pot over medium-low heat. Melt the butter, add the rice, and stir to coat. Cook 2 to 3 minutes until a few grains turn golden.
STEP 2: Add the chicken stock and salt. Raise the heat to high and bring the rice to a vigorous boil.
STEP 3: Cover the pot with parchment and a snug lid. Turn off the heat and let the pot rest on the burner for 30 minutes.
STEP 4: Remove the lid, and carefully remove the parchment. Fluff with a fork and serve immediately, or cool and freeze for later.
Expert Tips
- Use a heavy-bottomed pot with a tight lid for even heat and to prevent hot spots. A cast-iron Dutch oven works well.
- Let the rice reach a full rolling boil, with bubbles covering the entire surface, before turning off the heat.
- Cut the parchment slightly larger than the diameter of the pot to create a snug seal.
Recipe Notes
- Stir the rice often in the butter for even toasting. A few golden grains are fine, but avoid browning.
- Do not lift the lid or parchment during the 30-minute rest.
- If rice seems too moist after resting, uncover it and leave it on the burner for a few minutes longer.
- Keep covered if not serving right away to retain moisture.
Storage
- Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave, stirring every 30 seconds.
- To freeze, cool rice and portion it into zipper-top bags. Thaw overnight in the fridge or reheat gently from frozen in the microwave or on the stovetop.
Serve Perfect Basmati Rice With These Recipes
- Sausage & Sauerkraut
- Garlic Sherry Shrimp
- Creamed Lobster (Yarmouth-Style)
- Baked Honey Garlic Chicken Thighs
Printable Recipe Card
How To Cook Perfect Basmati Rice
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Large heavy-bottomed pot
- Rubber spatula or wooden spoon
- Parchment paper
Ingredients
- 1 tablespoon salted butter
- 2 cups basmati rice, uncooked, unwashed
- 3 cups chicken stock
- ½ teaspoon salt
Instructions
- Place a large, heavy-bottomed pot over medium heat on the stovetop. Add the butter and melt it, swirling it around the bottom of the pot to coat.
- Add the rice and stir well in the butter. Cook for 2 to 3 minutes or until a few grains look toasty and golden.
- Add the chicken stock and salt. Raise the heat to high and bring the rice to a vigorous boil.
- Cover the pot with a square piece of parchment paper cut to fit it, and place the lid on the pot snugly.
- Turn off the heat and let the rice sit on the burner with the heat turned off for 30 minutes.
- Remove the lid, and carefully remove the parchment, as it will be covered in water from the steam. Fluff the rice with a fork and serve immediately, or cool and freeze for later.
Recipe Notes
- Stir the rice often in the butter for even toasting. A few golden grains are fine, but avoid browning.
- Do not lift the lid or parchment during the 30-minute rest.
- If rice seems too moist after resting, uncover it and leave it on the burner for a few minutes longer.
- Keep covered if not serving right away to retain moisture.
Storage
- Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave, stirring every 30 seconds.
- To freeze, cool rice and portion it into zipper-top bags. Thaw overnight in the fridge or reheat gently from frozen in the microwave or on the stovetop.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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This made the most delicious bismati I have ever made! Good by pressure cooker and rice cooker! 👩🍳
I had a bunch of white rice left from drying out a laptop that was spilled on the other day (oops). I don’t usually cook white rice and it kept turning out sticky and/or hard cooking it the way I do brown rice. Gave this method a try and it’s perfect, fluffy and with nice individual grains!