Learn how to cook perfectly fluffy Basmati Rice using the easy Indian pasta method-simply boil, drain, and fluff! No precise water-to-rice ratio needed. Finish with an optional fragrant tempering oil for even more flavor. Video included.
After cooking basmati rice hundreds of times over the years, this simple Indian pasta method is still my favorite way to make it-light, fluffy, and perfectly separate every time. Instead of measuring a precise ratio of rice to water, the basmati cooks in a generous pot of salted water, just like pasta, then gets drained.
I first learned this technique while staying in a small village outside Jaipur, India. The cook at our homestay showed me how boiling basmati in plenty of water, then draining it, creates beautifully fluffy rice without the guesswork. I've been making it this way ever since.
Serve it simply, or finish it with the optional Indian tempering oil-warm ghee infused with cumin, mustard and fennel seeds, and fragrant curry leaves. The aroma is incredible!
Why you’ll love this Basmati Rice!
No perfect water-to-rice ratio required. Cook the rice in plenty of water, just like pasta, then simply drain it.
Light and fluffy. The grains cook up beautifully separate rather than sticky or clumped together.
Fast and beginner-friendly. There's no rice cooker required and very little guesswork.
Easy to dress up. Serve the rice simply, or add the fragrant tempering oil for an extra layer of Indian-inspired flavor.
Basmati Rice Recipe Ingredients
- Basmati rice - Use good-quality, long-grain basmati rice for the lightest, fluffiest texture and fragrant aroma. Rinse well before cooking to remove excess starch.
- Water & salt - The rice cooks in a generous pot of salted water, similar to pasta, then is drained once perfectly tender.
- Optional Indian tempering oil - Ghee, black mustard seeds, cumin seeds, fennel seeds, and curry leaves create a wonderfully fragrant finishing oil that transforms simple basmati rice into something special. Use coconut oil for a vegan version and bay leaves if fresh curry leaves aren’t available. *Use coconut oil for a vegan version!
How to Cook Basmati Rice
- Bring 6 cups of water to a boil, add salt and rice, and cook the rice like you would pasta; no need to cover the pot, turning the heat down to a gentle simmer.
- Drain the rice.
- Let the rice sit in the strainer for 5 minutes, then fluff!
- Top with the optional Tempering Oil
- Get ready for perfect basmati rice, perfect every time!
Optional Indian Tempering Oil
Tempering, or tadka, is the technique of sizzling spices in hot ghee or oil to release their flavor and fragrance. Here, cumin, mustard and fennel seeds are briefly toasted with curry leaves, then spooned over the finished basmati rice.
Heat the ghee over medium-high heat. Add the cumin, mustard and fennel seeds along with the curry leaves and cook for about 30 seconds, until fragrant and the seeds begin to pop. Remove from the heat and spoon immediately over the warm rice.
Chef's note: Fresh curry leaves really elevate this! I buy extra whenever I find them at an Indian or Asian market and keep them in the freezer so I always have some on hand.
Chef’s Tips
- Use good basmati. A quality aged basmati will generally give you longer, more aromatic grains.
- Use plenty of water. Give the grains room to move freely as they cook.
- Don’t overcook it. Start tasting toward the end of cooking and drain as soon as the rice is tender.
- Let it drain and rest. Five minutes in the strainer allows excess moisture to escape before you gently fluff the grains.
Storage & Reheating
Let leftover basmati rice cool promptly, then refrigerate in an airtight container for up to 3-4 days. Reheat until steaming hot, adding a splash of water before reheating to help restore its fluffy texture.
For longer storage, freeze in airtight portions for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen.
What to Serve With Basmati Rice
- Chana Masala - A classic spiced chickpea stew simmered with tomato, onions, garlic, and ginger. Perfect over basmati rice and naan.
- Spinach Lentil Dal - Also known as Emerald Dal, this vibrant, protein-rich dish is creamy, fragrant, and a staple at home.
- Golden Cauliflower Dal with Red Lentils, Coconut & Spinach - A warming, plant-based dal that's rich, earthy, and filled with veggies.
- Authentic Butter Chicken (Murgh Makhani) - Restaurant-quality, creamy tomato curry with tender chicken (or cauliflower for a vegetarian twist).
FAQS
What is Basmati Rice?
Basmati rice is long-grained rice that grows in the foothills of the Himalayas in India and Pakistan. It has a nutty floral flavor. Traditionally, Basmati rice is white, but recently, more brown rice varieties are being brought to grocery stores.
What is the ratio of basmati rice to water?
With this pasta-style method, you don’t need an exact water-to-rice ratio. Cook 1 cup of basmati rice in a large pot of generously salted water, then drain it once tender.
Should I rinse basmati rice?
Giving basmati rice a quick rinse is always a good idea to remove any impurities, but no need to rinse it until the water runs clear. Cooking it this way and draining the water will also remove impurities.
More Favorite Indian Recipes
- Indian Lemon Rice
- Forbidden Black Rice: Incredible Benefits & Easy Recipes
- Vegetarian Biryani
- Coconut Rice Bowl with Spring Veggies & Mint
- Golden Cauliflower Dal w/ Red Lentils, Coconut and Spinach
- Emerald Dal
- Aloo Gobi (Indian-Spiced Potatoes & Cauliflower)
- Comforting Lentil Dal with Sweet Potatoes
- Chana Masala (Instant Pot or Stovetop)
Hope you are having a beautiful week! xoxo Sylvia
Basmati Rice Recipe Video
How to Cook Basmati Rice
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: easy side dish, grain, Indian cuisine, rice, Side Dish
- Method: stovetop
- Cuisine: Indian
- Diet: Dairy-Free, fiber, Gluten-Free, Vegan, Vegetarian
Description
How to cook fluffy, perfectly cooked Basmati Rice, just like they do in India! Finished with an optional- tempering oil this rice is nothing short of delicious! Fast, easy and vegan-adaptable.
Ingredients
- 6–7 cups of water
- 1/2 teaspoon salt
- 1 cup basmati rice
- Indian Tempering Oil:
- 2–3 tablespoons ghee (or sub coconut oil)
- 1/2– 1 teaspoon black mustard seeds
- 1/2– 1 teaspoon cumin seeds
- 1/2– 1 teaspoon fennel seeds
- pinch salt
- 8– 10 curry leaves ( or use 2–3 bay leaves)
Instructions
- Bring water and salt to a boil.
- Add rice and simmer gently at a low boil, uncovered over medium heat until rice is just perfectly tender- check at 8-10 minutes, and continue cooking if need be. Keep in mind brown rice will take longer.
- Drain, and let stand over a strainer for 5 minutes.
- Feel free to place it back in the pot and cover until ready to serve.
- Optional 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 spoon tempering oil over top.
Notes
Leftovers keep 4-5 days in the fridge (or freeze) and can be reheated.
Middle Eastern Version:
2-3 tablespoons ghee or  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)
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 an 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.
Nutrition
- Serving Size: ¾ cup ( including the ghee tempering oil)
- Calories: 150
- Sugar: 0 g
- Sodium: 111.6 mg
- Fat: 4.8 g
- Saturated Fat: 2.6 g
- Carbohydrates: 24.2 g
- Fiber: 1.1 g
- Protein: 2.5 g
- Cholesterol: 10.2 mg
Terrible recipe. The rice became all soggy and gross
Hi Harrier- Shoot- it sounds like you overcooked it. The beauty of this recipe is the control you have over how long to cook the rice!
I have tried many recipes called perfect fluffy rice but this is the first one that actually worked!!! And the tempering oil that takes 2 minutes to make really elevates it. Thank you!
so glad you gave it a try Lauren!
Can I make ‘tempering oil’ ahead of time, and keep in the fridge? If so for how long. Love all your recipes!
Hi Linda, Tempered seeds need to be made just before serving. But they are really quick to make!
I visited a friend’s family in Kerala, India in 1972. Her family cook prepared rice this way. However, the cooking water was not discarded, as it was known to be nutritious. It was served in glasses at room temperature. It was very starchy, and initially not too appealing to me. However, it did certainly douse the fiery tongue that resulted from eating the very hot and spicy curries. I came to love it!
Oh cool Linda! That is so interesting- nothing wasted!
I‘ve always cooked rice according to ‚package instructions‘. It turned out good – or so I thought. I tried it this way and upon serving it my husband asked what kind of rice I was using – it was so fluffy and soft. We won‘t be making rice any other way from now on!
Haha- so glad it work well for you!
Does this technique work for jasmine rice as well?
It does! You have to really watch it, but it works for any rice. 🙂
OMG!! THANK YOU SYLVIA!!! I can now make rice!!! Hahaha! It has been the bain of my cooking experience not to have ever made successful, edible rice…until NOW! 😅 Boiling rice like pasta was the key!!! It only took 55-odd years!!! Aaagh! Thank you! I will spread the rice gospel(!) to my friends who have also struggled with this basic but otherwise can cook up a tasty spicy feast!
Haha! thanks Mandy!
I can cook many things, complex ones too but RICE has evaded me! Why? Why?? It NEVER once has worked out for me. Your recipe gives me HOPE!!! It makes so much sense. Boil it like pasta! I am making this today and have such a positive feeling after reading your post and recipe! Thank you!!!!
Hi Mandy- give it a go and let us know what you think!
I used green lentils – this was fabulous! I just wish I made naan. The ghee makes all the difference.
It really does Laura!
This is now my go-to method for cooking my basmati rice. I have made it this way several times, and it has come out perfectly each time. I have been using saffron and cardamom in the tempering oil and it is so good.
Yum- love that Lynn! I will have to try!
I should clarify that I used cardamom pods, not ground cardamom.
Sounds a great recipe. I live in Spain and will be trying it, but why not use Spanish (Valencian) Bomba rice rather than Basmati – it is meant to be a Spanish dish after all?
You must be thinning of a different recipe- this on is for Indian Basmati Rice. 🙂
AWESOME rice! My favorite part is that basically no measuring is required 🙂
I made it a couple of times now and I filled the pot halfway with salted water and put a couple of cups of rice in when it was boiling. I did 8 minutes with a rolling boil and 5 minutes in the strainer. It was fluffy and perfect.
The tempering oil is awesome too. I didn’t have ghee but I used butter and EVOO together with the seeds and it was great. Instead of putting it on top I just mixed it in with the pot of rice after the rice was done and strained. Yummy. I made this with the Chana Masala which I had never made before but it was soooo good. It was equally delicious as a lunch the next day 🙂
This site is fantastic, from the recipes to the beautiful food photography and the helpful videos. The recipes are truly delicious, and healthy!
thanks so much Sandy! Appreciate this!
I’ll never cook rice any other way again. It’s light, it’s fluffy, it’s perfect!!!
I made this version with similar seasonings. I also made just a butter rice version, adding soft butter after draining the rice well.
Yum, Yum, Yummy!!! 😋🤤
Perfect, glad this worked for you!
Can you use this recipe for brown rice and just increase the cooking time?
Hi Michael it will work fine!
My mom would wash rice, let it soak and then cook it. Now here in US, I don’t do the soaking. I simply add some oil in a pot, add basmati rice. Add 2 & 1/2 times to bit more water or chicken stock. Come to boil, lower heat to lowest, cover and don’t touch for next 15mins or so. Fluffy rice every time. Just have to make sure the heat is low, too much steam coming out, move the pot a little away from the burner.
Your way is how my mom would make it too. Yup, also fluffy and delicious. 🙂
This has been a game changer! Perfect every time. I had been using olive oil for the tempering. Used ghee and it seemed less flavorful. Will give it another go.
This is an amazing way to cook rice, super simple, thank you! It worked perfectly and is my new way of cooking rice! Brilliant! Thank you for sharing!
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
Essentially you are boiling rice like pasta- so lots of water, to remove starch, then drain.
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.
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!
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!
I finally took the plunge last night and made my basmati this way. Holy cow! It was exactly as advertised and possibly even better! (Especially if you order your basmati from a specialty Indian store – the varieties are amazing and there are some that have crazy long grains, which really stand out when cooked this way.) I will NEVER cook rice the same way again! For my tempering oil I used ghee with cumin seeds, crushed red pepper flakes, crushed green cardamom pods (that I fished out before mixing), and salt. I also steeped a generous pinch of saffron in ~2T of warm milk while everything was cooking and added that to the rice at the last minute. Maybe frozen peas next time as well. Best rice ever!
Love it Ali, sounds perfect!
Wow, I made the plain version tonight and was super skeptical. I am now a believer! I didn’t time it, I just went by doneness. I can’t believe how beautiful and fluffy it came out!
I know- I was also surprised the first time I made this. So fast too!