How to cook FLUFFY basmati rice, the way they do in India! With a Middle Eastern version too! Easy, flavorful and oh soooooooo fluffy and light! Naturally gluten-free and vegan adaptable.
While in India, one simple thing I fell in love with was the basmati rice. So light, so fluffy and so full of flavor, I couldn’t believe that something so basic as cooking rice, had escaped me for so long! While staying in a little village outside of Jaipur, I discovered the secret of cooking the fluffiest basmati rice from our cook at a beautiful homestay.
He showed us that boiling the rice in salted water like you would pasta, then draining it, allowed most of the starch to be removed from the rice and this was the secret.
In the past, I would just rinse the rice to remove the starch, but this simple technique removes more starch and makes the whole process much faster and easier, not having to measure the water as precisely.
Simply boil the rice in ample pot of salted water, then drain. Never struggle again with measuring the right amount of water to add again.
Miraculously fluffy!
To season the rice the Indian way, heat ghee (or olive oil, but ghee really does have better flavor) and toss in cumin seeds, mustard seeds and optional curry leaves ( or bay leaves), toasting all about 30 seconds. This is called the “tempering oil”, which often is used over other Indian dishes as well, like Dal or Khichadi, and gives the rice such amazing flavor!
Pour the flavorful tempering oil over the fluffy basmati rice and serve immediately.
So simple and yet full of amazing flavor.
Rice need never be boring again!
So excited to share more Indian recipes with you!
Hope you are having a beautiful week!
xoxo
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How to Cook the Fluffy Basmati Rice!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 cups
- Category: side dish, grain,
- Method: stove top
- Cuisine: Indian
Description
How to cook the fluffiest BASMATI RICE, the way they do in India (with a Middle Eastern Version). Flavorful light and fluffy with the most flavorful “tempering oil”.
Ingredients
- 7–8 cups water
- ½ teaspoon salt
- 1 cup basmati rice
Indian Tempering Oil:
- 2–3 tablespoons ghee (or sub olive oil)
- ½– 1 teaspoon black mustard seeds
- ½– 1 teaspoon cumin seeds
- 1/2– 1 teaspoon fennel seeds
- pinch salt
- 8– 10 curry leaves ( optional, or use 2–3 bay leaves)
Middle Eastern Version:
- 2–4 tablespoons olive oil
- one smashed garlic clove ( optional)
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 4 bay leaves
- fresh parsley and lemon zest ( or sumac)
Instructions
Bring water and salt to a boil. Add rice and simmer at a low boil, uncovered over medium heat until rice is tender, 7- 10 minutes. Drain, and let stand over a strainer for 5 minutes.
For Indian Tempering oil: Heat ghee over medium heat. Add seeds, salt and leaves, and saute until seeds begin to crackle- about 30-60 seconds. Turn heat off.
Place rice in a serving dish and pour tempering oil over top. Serve immediately!
Notes
To make Middle Eastern Version, heat oil in a skillet over medium heat, add the smashed garlic clove and swirl until fragrant, add cumin and coriander seeds and a couple bay leaves. Pour the tempered oil over the rice ( discarding garlic) and garnish with some torn parsley leaves and optional light sprinkling of sumac or lemon zest.
The rice is best, made right before serving. Sometimes I’ll have the pot of salted boiling water all ready to go, as well as the tempering oil. Then all I have to do is boil the rice right before dinner time.
If doubling the recipe, you probably only need 10-12 cups water.
Keywords: how to cook rice, how to cook basmati rice, how to make rice fluffy, basmati rice recipes, indian basmati rice, hindu basmati rice,
this was restaurant delicious, super amazing. One note though…the ratio of water to rice in the recipe seems off….7-8 cups of water per 1 cup of rice? I think I did 1 water 1 rice. Tempering oil mix is a revelation. Thank you
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Essentially you are boiling rice like pasta- so lots of water, to remove starch, then drain.
No way my rice was tender after only 10 minutes. This recipe did not work for me.
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Did you brown basmati rice by chance? Brown takes longer.
Hi Sylvia
This worked a treat and very happy with the results.
Previously I used to warm some oil in my saucepan and added a heaped teaspoon of Panch Phoran, then added the rice and water using the absorption method but found this did not always work and rice could be stodgy.
Your method has worked every time, thank you so much.
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Glad it is working for you Wendy!
Why has this secret been kept from me for so long? This is the best, easiest rice I have ever made!
★★★★★
Flavor was good but still didn’t hold it’s shape like the Indian restaurants!
What am I doing wrong?
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I wonder if it was cooked too long? maybe shorten the simmering time by a minute or two and see if that helps.
Oh my God !
Hi Sylvia,
So what I was searching for,
the rice magic and secrets I was seeking all along…. is right here !!
Thank you so much.
Rushing to try this for the Indian Fried Rice recipe that you shared.
Cannot wait to do this, shall share updates on how it all turns out.
Thank you !!
Regards,
Prasad.
★★★★★
Awwww, thanks and glad you enjoyed!
I love this method and always use it now. I searched for it after visiting the Maldives and tasting perfect basmati rice that was prepared by a Sri Lankan chef. I noticed he boiled it in lots of water. So fluffy! Thank you for posting. I look forward to trying it with the tempering oils.
Thanks Linda! Let me know what you think!