Are you one of the envied few who can cook flawless rice every time? Each long grain of rice standing in the spotlight of its own glory: fluffy, aromatic and steaming hot…Well, then this post is not for you and I’ll see you next week with the last delicious serving in The Indian-inspired Grills and Kebab Series.
Fluffy and Aromatic Brown and White Basmati Rice; a Step-by-Step Cooking Guide
Today, I’m talking to the majority of home cooks who are left dreaming of the above rice scenario while staring at their latest batch of dry or overcooked rice.
As the staple grain of India, rice is served with every meal, especially in the south and east of India while west and north Indian homes consume rice and chapati-roti; the Indian wheat bread. Any way you look at it; we Indians cook (and eat) a lot of rice in our lifetime.
Rosemary and Parsley Brown Basmati Rice
Globally renowned and an uncrowned king in the rice world as well as the favorite rice variety of professional chefs worldwide; Basmati (Hindi word meaning ‘full of aroma’) rice is an aromatic Indian long grain rice grown mainly in the northern rice belt of the Indian subcontinent.
Technically, Basmati rice can be compared to Champagne, which has to be made from grapes grown in the Champagne region of France else it’s a sparkling wine….Similarly, Basmati rice should be a product of the Indian subcontinent; grown under those ideal soil and weather conditions to be called ‘Basmati’ rice, else it’s just a long grain rice.
Cooking good rice is like everything else- the more often you make it, the better you will be at it. While practice makes perfect, standard units of measure and an understanding of basic techniques will make the process much simpler.
Here are step-by-step instructions to cook the perfect fluffy aromatic Basmati rice:
Step 1
Start with raw and sorted basmati rice. Using a standard measuring cup (or the same cup every time); measure the rice into a fine strainer.
Step 2
Wash the rice and put it in a microwave safe glass bowl. Washing the rice helps get rid of some of the starch which is responsible for clumpy rice.
Step 3
Add water or stock in 1:2 ratio of rice to liquid which just means double the liquid to rice.
Raw Brown and White Basmati Rice; Ready to Cook
Step 4
Let the rice soak for about 20-30 minutes, this step helps separate and open up the grains before cooking and is especially useful while making brown Basmati rice.
Step 5
Add any flavorings, seasonings and oil at this stage. Oil helps the flavorings to coat the rice grain and gives that classic glossy look to Basmati rice.
Brown Basmati Rice Vegetable Pulao
Step 6
Use the microwave oven to cook rice whenever possible; it really is the most fool-proof method since you can see the rice as it cooks. Start with the rice uncovered and then halfway through cooking, cover the rice bowl and cook further. Since microwaves vary, the way I judge that it’s time to cover the bowl is when I see no liquid floating on top of the rice.
Following is a handy approximate rice cooking time guide:
White Basmati Rice (1-2 cups): 10-12 minutes uncovered; 5-7 minutes covered
Brown Basmati Rice (1-2 cups): 15-18 minutes uncovered; 7-10 minutes covered
Step 7
Alternative Stove top Cooking Method:
If using the stovetop, start by heating oil in a deep pan; put in the seasonings, flavorings and raw washed rice. Next, add the liquid and let it come to a boil. Cook covered till the rice is done. Do not get tempted to uncover and check the rice too often since that can harden the grain. Switch the stovetop off sooner than you think; when you see that the top of the rice is dry.
Step 8:
Once cooked, let the covered rice bowl stand for at least 10-15 minutes before opening. In my opinion, this is one of the most important steps since Basmati rice finishes the cooking process in steam to get that fluffy ‘happy’ look.
Basmati Rice Saffron Pulao
Step 9:
Once steamed, fluff the rice very gently with a fork. Leave the rice covered till ready to serve so that it stays warm.
Step 10:
Reheating leftover rice is extremely simple. Add a few tablespoons of water or stock to the cold rice. Cover the bowl and microwave for 4-7 minutes based on the quantity of rice. Fluff it with a fork before serving.
Still have questions on cooking Basmati rice? Fire away…I’m here to answer them for you.
Hi Peri. Greg and I just had this rice at an Indian restaurant. Now I know how to make it. Thanks.
Thanks Bernice…Basmati rice is a sensory experience all around…and simple to make at home:)
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Thanks for the link, Rita, this vindaloo looks finger-licking good:)
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Does soaking the rice work as well with brown basmati? I was told it had no effect. So excited to have some perfect rice tonight. Thanks!
Infact, I have noticed that it works better with brown basmati since it is a femser grain…Soaking open up the grain and my personal experience has been shorter cooking times when I soak even for 10 minutes before cooking! Hope you rice comes out nice and aromatic:)
So interesting! I don’t usually soak my rice, so I’m going to give that a try. It never would have occurred to me to make rice in the microwave–I use a rice cooker. Great post!
Yes, soaking does help the rice grains to ‘get started’ as I say:) cuts down the cooking times too…I used to use the rice cooker especially for brown basmati rice, but have now moved to the microwave for both. The rice cooker works well though (just lazy to keep pulling out the cooker and hand washing the insert because it is a non stick one:)
Dear Peri, wonderful, so encouraging and inspiring step by step guide to cook the perfect basmati rice, this will be my lifesaver!! Never tried cooking the rice on microvawe, many thanks for that great tip – love your posts as always : ) xxx Ozlem
Thanks dear Ozlem, it took some time for me to get to the microwave…back in India, most friends use the microwave now since it is so much easier and you can see the outcome as it gets done:) hope you are soon on your way to fluffy aromatic basmati rice too:)
I’ve enjoyed your Istanbul trip almost as much as you did thanks to your amazing pictures and posts, felt like I was with you in spirit:)
Peri, you are super in explaining the process of making rice. I could not have done so well myself. Actually, I am going to try making rice in the microwave using your instructions. I always stick to the pot, but you have mentioned that the microwave works better so I will definitely give it a try.
Thanks Rita! This post was inspired by all the horror stories that I have heard over the years about making rice ….Actually, I used to be a ‘purist’ and stick with the pot method too earlier:) and then I discovered the ease of using the microwave!! Couldnt believe it took me that long:)
Now, the only rice I have to use the pot for is Dhansak rice due to the caramelization process! I must try adding the caramel and whole spices to raw rice and make it in the microwave! Will tell you how that works out!
I remember the first time I ever cooked rice, it was a total disaster and I was so upset, how hard could it be? It wasn’t until years later that I was shown by my Chinese and Columbian flatmates the best ways to cook rice. It was a revelation and I make perfect fluffy Basmati every time now.
There certainly is a need for a good guide and your step-by-step instructions are super, I hope others give it a go and enjoy this fantastic rice.
And aren’t you surprised at how easy it gets once you’ve learnt the right technique! Making rice used to be my responsibility growing up… mum would just call from work and ask me to get the rice ready:) so I never thought it was difficult till I saw what some of my friends served as rice! It is tougher than it looks, I guess!
Thanks, hopefully the guide with one step instructions should make it super easy for all of us who love Basmati rice:)
cooking rice perfectly is an art…especially when it comes to biryani..love it
Oh yes, now biryanis call that different level of expertise, don’t they? I kinda leave the rice a slight bit uncooked for biryanis so the meat and rice finishes cooking together:) our Biryani version doesn’t cook the rice with the meat…biryanis are my favorite too:)
Thanks! Looking forward to trying the microwave method.
Once you try the microwave for rice, you will wonder why the idea didn’t strike earlier:) I certainly did! Try using a transparent bowl if possible, that makes it even simpler…Thanks!
I tried it last night and it was delicious! Eating leftovers right now. And it is just as good today!
Is it ok if I include a link to this post when I post my Eye of Goat Bean and Rice recipe?
So happy to hear that the rice turned out well…wonderful. And I’m flattered if you want to add a link to your goat bean and rice recipe, thanks! And I look forward to the recipe too:)
Great post, VERY helpful. My rice stories are long and ridiculous
I have tried many methods and ended up with a gluey mess..this should really help with that, great post 
Thanks…I have seen some great rice messes myself, which inspired me to write this post! It’s really very simple, just follow each step through and use Basmati rice. You will have an amazing end product on your your hands…
Your site is amazing! You really do break down the recipes and make then super simple to follow. I LOVE basmati rice and I am so glad I found your blog, I may never make bad rice again
Thank you!
Thanks for your really sweet comments! It’s exactly what I was thinking off when I wrote this article- no one should make clumpy rice again:) love Basmati rice too, so aromatic and delicious…
You’re most welcome, and thank YOU! please keep the recipes and tips coming, I am sure everyone appreciates it as much as I do