| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Inactive: | 35 min |
| Cook: | 15 min |
| Yield: | about 4 cups |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Inactive: | 35 min |
| Cook: | 15 min |
| Yield: | about 4 cups |
Ingredients
- 1 cup basmati rice
- 1 3/4 cups water
- Large pinch salt
Instructions
- This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That’s all the starch that we’re trying to remove in order to have individual grains of rice, not the sticky kind that’s popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you’ve swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
- Fill up the bowl 1 more time and let the rice soak for 30 minutes.
- At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
- Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
- At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 169 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 53 mg |
| Serving Size | 1 of 4 servings |
| Calories | 169 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 53 mg |
Reviews
I’m going to feed to this my baby boy when he is older. Work work work work
How hard can it be to make white rice, right? Well after my rice came out slight mushy and sticky several times despite carefully following instructions on the back of the rice bag and several online recipes, I found Aarti’s recipe. The rice came out perfectly. Thank you for the very detailed instructions Aarti!
I was skeptical but the rice turned out beautifully perfect! I wonder if the process works with other varietals??
I would like to try this recipe. I have one question. How does the rice not stick to the pot without adding any oil? I only have stainless steel pots and am afraid that the grains will stick to the bottom and the sides of the pot with no oil/butter.
Simple yet perfect. Well done indeed.
This was perfect! I used a high quality brand of basmati rice (I learn the brand makes a difference when I spoke to the Indian grocery store owner -he suggested Lal killa)…I also use a tea towel in step 4 when I cover the pot to cook for 15 min on low to collect the condensation….I was thinking of adding a cinnamon bark stick or cardamon for a subtle scent next time…any suggestions?
THANK SO MUCH!!! AM CAN FINALLY FEED MY CHILDREN AM HAVE BIG BAG RICE FOR BASMATI RICE NOW YOU TEACH ME THE WAY TO MAKE THANK YOU!!!!!!! 5 STAR YES I GIVE
Perfect. Easy Peazy! I just need to remember that it needs to soak for 30 minutes.
This recipe makes the fluffiest, cloud-like, lighter than air basmati rice. THANKS!