Easy, fluffy and fragrant basmati rice recipe. Basmati rice needs no introduction but how to cook it perfectly is good to know. The reason I'm never without rice in my kitchen is the same reason I'm never without pasta. These are brilliant staples that are affordable, easy to prepare and extremely versatile! Learn how to cook an airy fragrant rice that's fluffy and not stuck together.
Tips and Suggestions
- Pot size - Use the right size pot for the quantity of rice so it cooks properly and the water doesn't overflow' for example - if the pot is too small and you end up with sticky rice.
- Rinsing - After rinsing the rice put into a fine meshed colander to drip just for a few minutes before cooking so that it loses most of the water. You don't want a soaking rice over and above the water you're already adding to cook it. In which case for the ¼ cup make the water just under the ¼ cup. If you are not rinsing the rice then move on with the measurements as per the recipe card below. My method and suggestion is to rinse, leave in a fine mesh colander for 2 minutes or so and then continue with the recipe as is.
Spiced Rice
There are always so many fragrant spices to use in rice when making a particular recipe or simply wanting to change things up a little.
- Turmeric spice
- Cinnamon
- Cayenne
- Saffron
- Smoked paprika
- Cumin
- Cardamom
- Dried herbs
- Aniseed
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Freezing Cooked Rice
Fresh is best but cooked rice freezes well and reheats perfectly on condition that you it was properly sealed in the freezer. Simply take it from the freezer to the microwave, heat on high for about 2 minutes depending on the quantity. Otherwise it heats into a fluffy rice again!
If you follow this recipe please leave a comment below letting me know how it goes! Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post! Enjoy cooking a perfectly fluffy rice.
Rice Recipe Ideas
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How To Cook Basmati Rice
Ingredients
- 1 cup rice white basmati rice
- 11/4 cups water
- ½ teaspoon salt or a large pinch of salt
- mint and parsley is optional
Instructions
- Get the rice into a colander and under some running water give it a couple rinses using your hands to help clean some of the white excess starch out. You don't have to rinse till the water runs clear, just rinse till you think it's good enough.
- Add the rice into a pot, top it up with the water, add the salt and bring it to a boil (without the lid). Once it reaches a boil cover the pot with a tight fitting lid. When it boils turn the heat down to medium and cook for 10 to 12 minutes before taking a peep. Take a quick peep to see if the water is gone. Don't lose steam so be very quick when checking then immediately put the lid back on, tightly.
- Turn the heat off, remove the pot from the hot plate and leave the rice to steam for 5 to 7 minutes before lifting the lid.
- Fluff the rice up with a fork and add fresh herbs should you want.
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