Easy Basmati Rice

So many people go to a lot of work cooking up a curry feast without paying enough attention, or perhaps too much attention to the rice. For some, cooking rice is scary but it needn't be! This easy Basmati rice recipe will get you fantastic results with little fuss. Once you wash and soak the rice, you can literally cook it in 6 to 9 minutes!

About this Basmati rice recipe

This easy basmati rice recipe will show you that you don't need to be a seasoned chef to cook perfect rice. The rice grains will be cooked to perfection in no time.

Forget overcomplicated methods or fancy rice cookers. Keep an eye on the rice as it gently cooks and you are in for a real treat at the end.

In this recipe you also add whole spices to the water which gives the Basmati a delicious but subtle flavour of the spices.

Why Basmati?

If you are cooking Indian food, it has to be Basmati! That is what is served at Indian restaurants and you will recognise the flavour and aroma when you cook it.

Not all Basmati is created equal though. You want to looks for aged Basmati rice. One to two years of aging is best or longer if you can fine it.

Aged Basmati is dryer than the less expensive versions out there so it absorbs the water more consistently and you will achieve a fluffier rice in the end.

Any good Indian grocer will have many different brands of Basmati to choose from and the quality is unfortunately seen in the price.

Why use the boiling method for cooking Basmati rice?

I highly recommend boiling rice if you want to ensure you get excellent results. There are of course many different ways to cook rice but this easy Basmati rice method will help make your next curry feast a fantastic success.

It's easy and quick to cook and you only need to stand by your pot for a few minute, tasting as it cooks, until you are happy with the texture.

Ingredients

There aren't a lot of ingredients for this easy Basmati rice recipe. In fact, you really only need the rice and water. I like to add whole spices like cinnamon, cardamom pods and cloves to the water to flavour the rice. A little butter at the end of cooking is also nice.

• Basmati rice
• Water
• Whole spices like cinnamon, cloves and cardamom pods.
• Salt
• Oil, butter or ghee (optional)

See recipe card for quantities.

Step by step photos.

Before scrolling down to the recipe card, check out these step by step photos to see for yourself how easy this recipe really is.

1. Step 1: Pour the rice into a large bowl and cover with water. Swirl it around with your hand. The water will become milky from the excess starch. Pour the water out and repeat about 5 times.

2. Step 2: After washing the rice in five changes of water, the water should be almost clear. That is how you know that you have removed most of the starch which makes the rice sticky. Pour the water out and add fresh water. Let the rice soak for at least 30 minutes.

Tips for Fluffy Basmati Every Time

Rinse thoroughly – I can't stress enough how important this step is. You need to remove as much excess starch as possible so that the grains don't stick together.

Use aged rice – it holds its shape better and tastes amazing. Try a brand like Layla.

Boil like pasta – There is not an exact water to rice ratio when using this easy Basmati rice method. You do need a lot of water though so that the rice has plenty of room to move around as it cooks.

Rest before fluffing – that steam finish gives perfect texture. I usually leave mine for about 3 minutes before I begin to fluff it up.

Don’t stir too much when cooked – you’ll break the grains and make it gummy. Ideally, you should use a fork or chopstick. Don't stir but rather poke at the grains to separate them.

Equipment

Large saucepan with a lid: You won’t need the lid to cook the rice but it will help keep it warm before serving.

Sieve or fine colander: For straining the rice.

Fork: Use a fork or chopstick to stir the rice before serving. Never use a spoon - trust me.

Storage

You can store your cooked rice for about 3 to 4 days but you do need to follow the advise below.

1. Cool it quickly – Spread the rice out on a tray or place it in a shallow container to cool. Get it into the fridge within one hour of cooking to avoid bacteria like Bacillus cereus growing.
2. Store in an airtight container – This keeps it fresh and prevents it from absorbing other fridge smells.
3. Reheat thoroughly – When reheating, make sure it’s steaming hot all the way through. Don’t reheat rice more than once.

Can you freeze cooked Basmati rice?

Yes! It freezes very well. Just portion it out into freezer-safe bags or containers. It’ll last for up to 1 month in the freezer. Reheat from frozen in the microwave or defrost in the fridge and heat in a hot pan with a splash of water.

You can also add cold (not hot) rice to oil in a pan to make fried rice.

How do you reheat Basmati rice?

There are several ways to reheat cold Basmati rice. You can choose the method that is best for you below.

2. Stovetop Reheat

Best for: Larger portions or fried rice-style dishes.

• Step 1: Heat a non-stick pan or wok over medium heat.
• Step 2: Add a splash of oil or water, then add the rice.
• Step 3: Stir frequently, breaking up any clumps.
• Step 4: Cover with a lid for a minute or two to trap steam and heat evenly.

Step 5: Once hot throughout, fluff and serve.

3. Steam Reheat (for Fluffiest Results)

Best for: Fluffy, soft rice like you’d get in restaurants.

• Step 1: Set up a steamer or use a colander set over a pot of boiling water.
• Step 2: Place the rice in the colander and cover with a lid or foil.
• Step 3: Steam for 5–7 minutes, stirring once or twice.
• Step 4: Fluff with a fork and serve.

Final Thoughts

Most people don’t pay enough attention when when they cook rice this way. It’s not just something you slap on the plate to fill space. When it’s cooked right, it becomes a dish in its own right. Fragrant, fluffy, and perfectly boiled Basmati rice makes every curry taste better.

So the next time you’re planning a curry night at home, give this boiled Basmati method a go. You don’t need any fancy gear, just good rice, boiling water, and a bit of care.

It’s simple. It’s satisfying. And once you nail it, you’ll be confident your rice will turn out perfectly, every time you cook it.