How to Cook Basmati Rice (Steamed Method)

Rice is a relatively easy to make meal that is served in many cultures. Basmati rice is long grain rice from India, which when cooked to perfection will compliment many Persian dishes. I’ve decided to start with rice as it is a basic food staple in our culture. This recipe is for the steamed version of rice; however, there is another method of cooking rice that I will post soon. The recipe includes notes and tips along the way to help produce the best version of rice possible (in my humble opinion, of course). 

Ingredients

• 2 cups of uncooked basmati rice
• 4 cups of water
• Salt
• 2-3 tablespoons of olive or vegetable oil (I used olive oil)

Prep

1. Measure the amount of rice you are going to cook and place in a medium sized bowl. This recipe uses 2 cups of rice. 
[Note: 2 cups of rice will feed about 4 people with some leftover as well. Typically, you calculate ½ of cup per person. Rice keeps well in the fridge, so you can always make more and save for later.]

2. Rinse the rice with cold water at least 4-5 times. This will help rid the rice of excess starch. 

3. Measure the amount of water needed and add it to the bowl with the rice. For basmati rice, it is typically a 1:2 ratio. Since we have 2 cups of uncooked rice, we will add 4 cups of water. 
[Note: The amount of water recommended may vary from brand to brand, so check the packaging of the rice for specific instructions for the amount of water to be used].

4. Use 1 teaspoon of salt for each cup of uncooked rice used. Stir in with your hand or a wooden spoon. Let the rice sit in the bowl for at least 30 minutes. TIP: If you're in a hurry, simply add boiled water instead. This will help expand the rice grains quicker. [Note: you can prep in advance and let sit for hours.]

Cook

1. Pour everything into a medium sized pot and put the temperature on high heat until it boils. Stirring gently and occasionally using a wooden spoon. 

2. Once the rice begins boiling, add salt to taste (see photo below for approx. amount to add for 2 cups of rice). Continue to boil and remove any excess starch from the top of the water using a spoon. 

3. After removing any excess starch, add 1 tablespoon of oil for each cup of rice and stir gently.

4. Keep the heat on high until you can see holes are coming through the rice.

5. As the water begins evaporating, begin to stir by pulling the rice from the edges to make sure they do not stick to the pot. If rice is not glistening, add about 2-3 counts of oil.

 

6. After almost all the water has evaporated put the lid on for 5 minutes at medium heat. 

7. Then put to low heat and wait until fully cooked (usually takes about 15-20 minutes). There should not be any water in the pot, if there is, continue to cook rice until it looks like it does in the photo below. 
[Note: Saffron water was added to the top of the rice for flavor (step by step guide for preparing saffron water can be found here)]. 

Serve and enjoy! 

If there is anything I can do to improve this recipe, I would love to hear from you. Simply leave a comment below. :)

xo arineh