Basmati rice could be difficult to handle. Little mistakes here and there could result in your rice turning out lumpy and sticky. Here are some tips to avoid that, and the technique to make perfectly fluffy rice.
Its about plain boiled basmati rice. My rice often used to get lumpy and messy. Sometimes it would turn out too hard. Then I discovered this way of making rice and ever since I have been very happy with the texture and taste. This method of cooking rice is forgiving and you can adjust the quantity according to your need. But before we jump on to the techniques, there are some do’s and don’ts that you should keep in mind when making rice.
Do’s and Don’ts for Cooking Rice
- Use good quality rice: Basmati rice from the standard grocery stores usually isn’t of great quality. What you are looking for is long grain rice that doesn’t break easily. You will find good quality rice at Indian or Asian stores. Look for basmati rice with the number ‘1121’ written on the pack or marked as long grain.
- Always wash your rice: This removes the excess starch sticking on the grains, resulting in a fluffy, non-sticky texture that you want for basmati rice.
- Soak your rice: Soaking results in longer grains when cooked. Even 10-15 minutes is sufficient. Do not soak for longer than 30 minutes though because that will lead to the grains getting brittle and they will break while cooking.
- Cook in a big and wide pot: Use a pot that will easily accommodate the amount of rice you have taken. The rice should have enough space to spread and soak in the water. If your pot is too small or narrow, the rice might stick together.
- Keep stirring to a minimal: Stirring the rice will risk in breaking the grains. To keep the rice grains intact, avoid stirring it too much. Boiling rice doesn’t need much stirring anyways.
- Always season your rice: I always like to add salt to my rice. It adds so much flavour to the entire meal. Having any curry or daal with unseasoned rice takes away from the taste even if the accompanying dishes are well seasoned.
- Once cooked, use a wide spatula for serving/fluffing: When you are done cooking the rice, you can transfer it into a serving dish using a wide spatula. If you are not serving the rice right away, fluff it gently with a wide spatula by picking up the rice and shaking the spatula to let the rice grains fall separately back into the pot. Then cover it until serving. This way your rice will remain fluffy for longer.
5 Steps To Cook Basmati Rice
- Step 1- Washing and Soaking: Wash the basmati rice at least three times or until the water that comes out from it is clear. Then soak it in room temperature water for 15 minutes.
- Step 2- Boiling Water: Take 5 times water to the quantity of your rice (5 cups water for 1 cup rice) and add 2 tsp of salt for every cup of rice. Bring it to a roaring boil.
- Step 3- Adding and Boiling rice: Drain the excess water from the rice in which it has been soaking. Add it to the boiling water. Once it comes to a boil, set a timer for 5 minutes. Then take it off heat.
- Step 4- Draining the Rice: Use a colander to get rid of all the water that the rice has been boiling in. Get all the rice out from the pot.
- Step 5- Steaming the Rice: Put the pot back onto the stove and add a little water, just enough to cover the bottom (approximately 2 Tbsp for each cup). Add the rice back into the pot and cover with a lid. Cook on low heat for 5-7 minutes until the rice grains are cooked through.
To keep the grains separated, transfer to a serving dish immediately using a wide spatula. If serving later, fluff by picking up the rice on a wide spatula than shaking the spatula to let the rice fall back into the pot.
How to cook fluffy basmati rice?
- 1 cup (200 grams) basmati rice
- 5 cups (1 liter) water
- 2 tsp salt
- Wash the rice thoroughly several times, until the water that comes out of it is clear. Then let it soak in room temperature water for 15 minutes.
- Add the water and salt to a big and wide pot. Bring to the a roaring boil.
- Drain the rice and add it to the boiling water. Once it boils, set a timer for 5 minutes. Then take it off heat.
- Use a colander to drain all the excess water from the rice. Take out all the rice from the pot and put the pot back onto the stove.
- Add 2 Tbsp (30 ml) water into the same pot. Add the rice back into the pot and cover with a lid. Let it cook on low heat for 5-7 minutes until the rice is tender.
- To keep the grains separated, transfer to a serving dish immediately using a wide spatula. If serving later, fluff by picking up the rice on a wide spatula than shaking the spatula to let the rice fall back into the pot.
- You can double, triple, quadruple etc. the recipe as needed. All the ingredients will multiply in the same proportions.