Basmati rice is my most favourite rice because it’s so easy to cook (it will never go wrong) and it’s also fragrant and very tasty. One cup yields more rice (3½ cups) after cooking compared to other brands of rice.

How to Boil Basmati Rice

Difficulty: easy
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Important Tips:

Use a large saucepan or pot. This will ensure that the starchy water does not boil over when you cover the rice to simmer. If you use a small pot or saucepan you’ll have to stay close to ensure that it does not boil over and mess your cooker (stove). Use sauce pans with glass lids if possible. This allows you to monitor the rice without having to lift the lid or worry.
Use 1½ cups water for every cup of Basmati rice.
Use about ¼-½ teaspoon salt for every cup of rice. The exact amount will depend on how much salt you eat. Practice a few times and gauge the right salt for your palate.

Ingredients

1 cup Basmati Rice (yields 3½ cups)
1½ cups water
Salt to taste

Instructions

Place the rice in a container and add warm water (or cold) to cover it. Wash the rice and pour the water out. Do this 3-4 times or until the water runs clear.( In the beginning the water be cloudy). Now drain the rice over a fine sieve (strainer).
Heat the water over high heat until it starts boiling. Add salt and the drained rice. Bring back to the boil and then reduce the heat to low setting. Cover the pot and let the rice simmer for 12 minutes. Switch off the heat and let it rest for another ten minutes.
Lift the lid from the pot and fluff there rice with a fork. Now the rice is ready for eating. Serve the rice and enjoy with whatever sauce you are making

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