Plain Basmati Rice
Ingredients
Directions
Prepare the rice
Wash the rice in several changes of water until the water is no longer milky.
Place the washed rice in a bowl and fill with water, noting how milky the water becomes.
Drain the rice and refill the bowl with water.
Repeat draining and refilling until the water is relatively clear.
Let the rice soak in the bowl with an inch of water for 30 minutes.
Cook and serve
Bring 3 1/2 to 4 quarts of water to a boil in a large pot and add salt.
Drain the soaked rice and add it to the boiling pot.
Stir the rice for about 30 seconds to prevent sticking to the pot bottom.
Return the water to a boil and cook the rice uncovered for 5 minutes.
Drain the rice, shake it in a strainer or colander to remove excess water, and serve immediately in a heated dish.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Basmati rice
- Forms the main body of the dish; its starch sets the final texture of the cooked grains.
The step that matters
Rinsing and soaking the rice. Washing away surface starch until the water runs clear keeps grains from clumping and sticking together. Soaking lets the grains absorb water evenly so they cook long and separate rather than breaking or turning gummy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Rice Fritters84 recipes
Steamed Rice48 recipes
Rice Griddle Cakes28 recipes
Rice and Cheese Casserole23 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.