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featured stovetop basmati rice.

Basmati Rice Recipe (Stovetop Method)

Course: Side Dish, Sides
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 169kcal
Author: Becky Hardin
Never struggle to cook Basmati Rice again! This simple method will make it easy enough to do in under 30 minutes.
Print Recipe

Equipment

Ingredients

  • 1 cup dry basmati rice
  • 8 cups water
  • ½ teaspoon kosher salt

Instructions

  • Add the rice to a fine mesh sieve and rinse with cold water until the water runs clear. Move the rice around with your hand making sure it is all rinsed evenly. This will take 2-3 minutes.
    1 cup dry basmati rice
    dry basmati rice being rinsed in a fine-mesh sieve set over a glass bowl.
  • Add the water and salt to a medium pot over high heat. Once the water boils, add in the rinsed rice and reduce to a simmer. Cook uncovered for 8-10 minutes or until the rice is tender.
    8 cups water, ½ teaspoon kosher salt
    rice, water, and salt simmering in a black and white dutch oven.
  • Strain and let sit in the strainer for 5 minutes. Fluff and serve!
    cooked basmati rice strained into a fine-mesh sieve set over a glass bowl.

Notes

Yield: 1 cup of dry basmati rice yields 3 cups of cooked rice.
  • Rinsing the rice thoroughly removes excess starch and helps create a light and fluffy rice.
  • To keep the rice warm until serving, wait until it has strained for 5 minutes then return it to your dry pot and cover.
Storage: Store basmati rice in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 0.75cup | Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 317mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 27mg | Iron: 0.4mg