Basmati Rice

Name: Basmati Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as a side
Cuisine: Indian
Ingredients: 200 g basmati rice; 300 ml water (for soaked rice; use 350 ml if not soaking); 1 tsp oil or ghee; 1/2 tsp salt

Fluffy and separate, with the absorption method

🌱 Beginner🍚 Side Dish🌿 Vegan🕐 30 min

The most common way to ruin rice is too much water and too much stirring. This method needs no strainer and no rice cooker - just the right amount of water and the patience to leave the lid on.

🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.

Prep10 min

Cook time20 min

Total30 min

ServesServes 4 as a side

Allergens: None of the 14 EU-declarable allergens, as this recipe is written. Store-bought ingredients may carry traces — please check the packet.

Ingredients

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200 g basmati rice
Fortune everyday basmati rice15,99 €Tilda Basmati Reis 1kg7,79 €
300 ml water (for soaked rice; use 350 ml if not soaking)
1 tsp oil or ghee
GRB Ghee 1Kg21,15 €Heera ghee - 1kg15,29 €
1/2 tsp salt

Method

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Rinse the rice in cold water until the water runs clear - this removes the surface starch that makes it sticky.
Soak for 20–30 minutes, then drain. In a hurry, skip this and use a little more water instead.
Add the rice to a pot with the water, oil or ghee, and salt, and bring to a boil.
Cover, reduce to the lowest heat, and simmer for 12–15 minutes without stirring or lifting the lid.
Take off the heat and, still covered, let rest for 5 minutes.
Fluff gently with a fork and serve.

Tips

Don't stir while it cooks - stirring releases starch and makes the grains sticky.
Without soaking, use a little more water or the rice stays firm inside.
Aged basmati (often labelled "aged" on the pack) has longer grains and comes out reliably fluffier than a cheap blend.