How to cook Basmati Rice
Or “How Tom makes Basmati Rice”, because the truth is there isn’t one way to cook rice.
Here’s a dead simple way that works for me that comes out “good enough” every single time.
I’ll take this moment to point out that unless you’re cooking in a restaurant then good enough… is good enough!
Now, a regular portion of rice (1 person) is 60g, if you’re feeling hungry go for 70g, if you’re on a diet then 50g. The rule for water below applies no matter the amount of rice.
- 60g Basmati rice
Fill an appropriately sized saucepan with water such that, if you were to put the rice in, there'd be about a half inch of water covering the rice. When in doubt, opt for more water rather than less water. Don't put the rice in yet.
Put the lid on the saucepan and bring the water to a rolling boil as quick as you like.
Put the rice in, put the lid back on, bring it back to the boil.
As soon as you're back up to a rolling boil, turn the heat all the way down to it's lowest setting.
Cook for 10 minutes.
After 10 minutes, take the pan off the heat and drain the remaining water into the sink.
Fluff the rice up a bit with a fork, put the lid back on and then put to the side for a few minutes to steam.