Today I’m going back to basics with this simple recipe for how to cook white basmati rice perfectly.
I prefer the covered pan / absorption method when cooking rice. I also like my rice just cooked, not al dente but not soft soft either.
My favourite brand is Tilda pure basmati rice, but I’ve found whichever brand I choose this method works it may just take a little while longer to rinse the rice clear and that’s no big deal, right?
I often treat rice pretty much like couscous i.e. keep it plain and let it be a vehicle to carry the aromatic Tagine or curry. I’ve even been known to steam rice which is great it just takes a little longer than couscous!
Don’t get me wrong I like a lot of different ways with rice: machbous, biryani etc but everyone needs a solid plain white rice recipe and this is mine.
What’s your favourite rice recipe?
Plain White Basmati Rice
perfectly cooked white Basmati rice
- 1 tablespoon ghee (clarified butter) or unsalted butter
- 1 cup pure white basmati rice
- 1 ½ cup water (375ml)
- pinch of salt, to taste
- In a medium size saucepan over medium heat melt ghee.
- Place rice In a fine mesh sieve under the tap and rinse with cold water until water runs clear.
- Transfer rice to pot and stir with a fork to coat rice with ghee.
- Add water and pinch of salt and stir with fork only once more, cover and bring to a boil then reduce heat to the lowest setting and allow to cook for 15 minutes, then turn off the heat but leave the lid on and allow to steam for 10 minutes before uncovering and fluffing with a fork.