Perfect Basmati Rice (1, 2, 3, and 1/2 Method)
Cooking perfect basmati rice can be challenging, but my 1, 2, 3, and ½ method simplifies the process. I gave the rice this name because of its easy-to-remember measurements. My method produces consistently fluffy and flavorful rice with minimal effort.
This recipe takes about 45 minutes from start to finish, but most of that time is hands-off. After a brief period of toasting the rice and bringing it to a boil, the pot is left to sit on the residual heat of the stovetop, allowing the rice to absorb the liquid and steam to fluffy perfection. This method saves energy and prevents the common problem of burnt or sticky rice on the bottom of the pot.
Try serving the rice with lentil Bolognese sauce, or stir in some easy pickled onions or everything bagel seasoning.
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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 flavor 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 flavor than plain water.
It’s important to note that when making substitutions in recipes, the texture and flavor 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: For a vegetarian version, vegetable stock is an easy swap. You could also use water, but you might want to add a bit more salt for flavor.
- Salt: If you’re watching your sodium intake, you can reduce or omit the salt. The salted butter will still provide some seasoning to the dish.
Recipe Variations
Try any of the following for a twist on this perfect basmati rice recipe:
- Cardamom: Add 3-4 crushed cardamom pods with the rice before adding the chicken stock.
- Cilantro: Mix in ¼ cup chopped fresh cilantro after cooking.
- Cinnamon: Include 1 cinnamon stick with the rice while cooking.
- Coconut: Stir in ½ cup shredded coconut before serving.
- Cumin: Toast 1 teaspoon of cumin seeds in the butter before adding rice. You can also add 1 teaspoon of ground cumin when you add the salt.
- Curry: Add 1 tablespoon of curry powder to the stock.
- Garlic: Sauté 2 minced garlic cloves in the butter before adding rice.
- Green Onion: Mix in ¼ cup chopped green onions after cooking.
- Lemon: Stir in 1 tablespoon lemon zest after cooking.
- Nuts: Mix in ¼ cup toasted chopped cashews, pistachios, or almonds before serving.
- Onion: Sauté ½ cup diced onion in the butter before adding rice.
- Peas: Stir in ½ cup thawed frozen peas after cooking.
- Raisins: Add ¼ cup of raisins with the stock.
- Saffron: Steep a pinch of saffron in the stock before pouring into the pot.
- Turmeric: Add ½ teaspoon ground turmeric with the stock.
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 Make Perfect Basmati Rice
STEP 1: Place a large, heavy-bottomed pot over medium heat on the stovetop. Add the butter and melt it, then add the rice.
STEP 2: Stir the rice and butter until the rice is well-coated. Cook for 2 to 3 minutes or until a few grains look toasty and golden.
STEP 3: Add the chicken stock and salt. Raise the heat to high and bring the rice to a vigorous boil.
STEP 4: Cover the pot with a square piece of parchment paper cut to fit.
STEP 5: Place the lid on the pot snugly. Turn off the heat and let the pot sit on the burner for 30 minutes.
STEP 6: Remove the lid, and carefully remove the parchment. Fluff with a fork and serve immediately, or cool and freeze for later.
Expert Tips
1. Use a heavy-bottomed pot with a tight-fitting lid to distribute heat evenly and prevent hot spots that could lead to uneven cooking. I like to use a cast iron Dutch oven.
2. When the rice starts boiling, give it a minute or two for the bubbles to really spread across the surface of the stock.
3. When cutting the parchment paper, make it slightly larger than the pot’s diameter to create a good seal.
Recipe Notes
- Stir the rice constantly during the toasting step to ensure even browning.
- Do not lift the lid or parchment during the 30-minute resting period.
- If the rice seems too moist after resting, leave it uncovered for a few minutes.
- For best results, serve the rice immediately after fluffing.
- If you’re not serving right away, keep the rice covered to retain heat and moisture.
Storage
- To store leftover rice, let it cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. To reheat, sprinkle with a bit of water and microwave in 30-second intervals, stirring between each, until hot.
- This rice freezes beautifully! I like to make a batch, let it cool, and then portion it into zipper-top bags for the freezer. You can thaw in the fridge overnight before reheating or defrost gently in the microwave or a pot on the stovetop.
Serve Perfect Basmati Rice With These Recipes
Did you make this perfect basmati rice? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Perfect Basmati Rice (1, 2, 3, and ½ Method)
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 constantly during the toasting step to ensure even browning.
- Do not lift the lid or parchment during the 30-minute resting period.
- If the rice seems too moist after resting, leave it uncovered for a few minutes.
- For best results, serve the rice immediately after fluffing.
- If you’re not serving right away, keep the rice covered to retain heat and moisture.
Storage
- To store leftover rice, let it cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. To reheat, sprinkle with a bit of water and microwave in 30-second intervals, stirring between each, until hot.
- This rice freezes beautifully! I like to make a batch, let it cool, and then portion it into zipper-top bags for the freezer. You can thaw in the fridge overnight before reheating or defrost gently in the microwave or a pot on the stovetop.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
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!