Ingredients
Method
Rinse the Rice Thoroughly
- Rinse 300g basmati in a fine-mesh strainer under cold running water for 2–3 minutes, agitating gently, until water runs completely clear. Drain well—standing water changes the cooking ratio. Rinsing is what gives basmati long, separate grains.
Combine and Bring to Boil
- In a medium saucepan (2L) with a tight-fitting lid, combine rice, 525ml water, 5g salt, and 10ml vegetable oil. Bring to a full rolling boil over high heat, uncovered, so you start steam production quickly.
Simmer Covered
- As soon as it boils, reduce heat to the lowest setting, cover tightly, and simmer 15 minutes without lifting the lid or stirring. If you see a lot of steam escaping around the lid, reduce heat slightly and ensure the lid sits flat.
Steam and Fluff
- Remove from heat and let stand covered 5 minutes. Remove lid and fluff gently with a fork to separate grains without smashing them. Serve immediately, or keep covered to hold warmth without drying.
Notes
Basmati needs a sealed environment to steam properly. Opening the lid releases steam and leads to uneven texture (dry top, wet bottom). Treat the lid like a “do not disturb” zone until the timer is done.
Rinsing isn’t just for cleanliness—it controls stickiness. Cloudy rinse water is surface starch leaving the rice; clear water means you’ve removed enough to keep grains separate. Drain well so the water ratio remains accurate.
If you want extra-long grains, soak the rinsed rice 15 minutes, then drain well before cooking. Soaking hydrates grains and can improve texture. Keep it optional—this recipe already works without it.
Storage: cool quickly and refrigerate up to 4 days. Reheat with a splash of water, covered, to re-steam and restore softness.