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Basmati rice is a long grain variety from the foothills of the Himalayas, grown in India and Pakistan. Cooked well, the grains stay long, dry and separate. Cooked badly, they clump and break. The difference comes down to three things: rinsing, the water ratio, and leaving the pan alone once the lid goes on.
Here are three methods, the ratios for each, and the fixes for the usual problems.
The basmati rice water ratio
For white basmati cooked by absorption, use 1 part rice to 1.5 parts water by volume. In weights and millilitres that works out as:
- 150 g rice to 225 ml water, serves 2
- 300 g rice to 450 ml water, serves 4
- 450 g rice to 675 ml water, serves 6
If you soak the rice first, drop the water slightly, to about 1.25 parts, because soaked grains already hold water. Brown basmati needs more: 1 part rice to 2 parts water.
Rinse first, always
Put the rice in a bowl, cover with cold water, swirl with your hand and pour off the cloudy water. Repeat 3 or 4 times until the water runs almost clear. You are washing off loose surface starch, which is what glues grains together in the pan. Skipping this one step is the single most common cause of sticky basmati.
Should you soak basmati rice?
Soaking is optional but it helps. Twenty to thirty minutes in cold water lets the grains take on water evenly, so they cook through without the outside turning soft. Soaked basmati also lengthens more in the pan, which is what you want for a biryani or a pilau. Drain well before cooking and reduce the cooking water a little.
Method 1: absorption on the hob
This is the standard method and gives the best texture.
- Rinse 300 g basmati until the water runs clear. Drain.
- Put the rice in a saucepan with a tight lid. Add 450 ml cold water and half a teaspoon of salt.
- Bring to the boil uncovered over high heat.
- As soon as it boils, turn the heat to the lowest setting and put the lid on.
- Cook for 10 minutes. Do not lift the lid and do not stir.
- Take the pan off the heat and leave it covered for another 10 minutes to steam.
- Fluff with a fork, lifting from the bottom rather than stirring in circles.
Method 2: rice cooker
Rinse as above, then add the rice and water at the same 1 to 1.5 ratio and press cook. Most machines handle basmati on the plain white rice setting. Leave the rice on warm for 10 minutes after the cycle ends before opening the lid, which does the same job as the resting step on the hob. If you cook rice several times a week, our pick of the best rice cookers in the UK covers what is worth paying for.
Method 3: boil and drain
Useful for big batches and almost impossible to burn.
- Bring a large pan of salted water to a rolling boil, as you would for pasta.
- Add the rinsed rice and boil uncovered for 8 to 10 minutes.
- Start testing at 8 minutes. A grain should be tender with no chalky centre.
- Drain in a sieve, then return to the hot dry pan off the heat with the lid on for 5 minutes.
How much basmati rice per person?
As a side with a curry, allow 75 g of uncooked rice per person. For a main dish such as a biryani or fried rice, allow 100 g. Dry rice roughly triples in weight once cooked, so 75 g gives a generous bowl.
Why your basmati goes sticky or mushy
- Not rinsed enough. Surface starch binds the grains. Rinse until the water is nearly clear.
- Too much water. Measure rather than guess. The finger method suits short grain rice, not basmati.
- Lifting the lid. Every peek lets steam out and the top layer ends up underdone while the base turns wet.
- Stirring during cooking. Stirring breaks grains and releases more starch.
- Heat too high. The base scorches before the top cooks. Lowest setting once the lid is on.
- Skipping the rest. The 10 minute steam off the heat is what firms the grains up.
How to cook brown basmati rice
Brown basmati keeps its bran layer, so it needs more water and more time. Use 1 part rice to 2 parts water, bring to the boil, then cover and cook on the lowest heat for 25 to 30 minutes. Rest for 10 minutes before fluffing. Soaking brown basmati for an hour first cuts the cooking time by about 5 minutes.
Storing and reheating cooked rice
Cool cooked rice as fast as you can, ideally within an hour, by spreading it on a wide tray. Refrigerate in a sealed container and eat within 24 hours. Reheat once only, until piping hot the whole way through. Uncooked rice can carry spores that survive cooking and multiply if rice sits warm for hours, which is why fast cooling matters.
Which basmati to buy
Aged basmati cooks drier and longer than fresh crop, which is why the bigger brands state the ageing on the pack. Our guide to the best basmati rice to buy in the UK compares the main brands on the shelf. You can also buy basmati rice on Amazon UK in larger sacks, which works out cheaper if you cook it often.
What to serve it with
- Chicken bhuna, where plain rice balances a thick, dry masala
- Thai red curry, though jasmine is the more traditional match
- Naan bread alongside, for a curry house spread at home
For other rice types, see how to cook jasmine rice and how to steam rice without a rice cooker.
Frequently asked questions
How long does basmati rice take to cook?
White basmati takes 10 minutes of covered cooking on the lowest heat, plus 10 minutes resting off the heat. By the boil and drain method it takes 8 to 10 minutes in plenty of water. Brown basmati takes 25 to 30 minutes.
How much water for 150 g of basmati rice?
Use 225 ml of water for 150 g of white basmati, which is the 1 to 1.5 ratio. For 300 g use 450 ml. If you soaked the rice first, cut the water by about 2 tablespoons per 150 g.
Do you have to rinse basmati rice?
Yes, if you want separate grains. Rinsing removes the loose starch on the surface of the grains, which otherwise turns gluey in the pan. Three or four changes of cold water is enough.
Is basmati rice gluten free?
Yes. All plain rice, basmati included, is naturally gluten free. Check the pack if you are highly sensitive, because some products are packed in facilities handling wheat, and flavoured or microwave rice pouches can contain added ingredients.
Is basmati rice long grain rice?
Yes. Basmati is a type of long grain rice, and the grains get longer again during cooking. Not all long grain rice is basmati, though. Basmati has its own aroma and a drier, firmer texture than standard long grain.
How much basmati rice for 2 people?
About 150 g of uncooked rice with 225 ml of water. That is a comfortable side portion each with a curry. Make it 200 g if the rice is the main part of the meal.
Can you use basmati rice for egg fried rice?
You can, and it works best when cooked the day before and chilled, so the grains dry out and stay separate in the wok. Jasmine or medium grain rice gives a slightly softer result, which many people prefer for fried rice.
