How To Cook Perfect Basmati Rice

5 from 2 votes

Learn how to cook perfect basmati rice using my foolproof method for tender, fluffy, separated grains every time with no burning or sticking.

Prep Time5

Cook Time30

Total Time35

Course: Sides

Cuisine: American / Canadian, Indian

Servings: servings

Calories: 225kcal

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.

Stir the rice often in the butter for even toasting. A few golden grains are fine, but avoid browning.

If rice seems too moist after resting, uncover it and leave it on the burner for a few minutes longer.

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.