This is my foolproof basmati rice recipe. It’s simple to follow and has the perfect measurements. It leaves you with a delicious basmati rice dish every single time.
The Simple Ingredients:
You don’t need to add anything to the rice but olive oil and salt to bring out the basmati’s flavour. I don’t add too much as Basmati is a healthy rice and I don’t want to take away from that too much, but a little bit of flavour never hurt anyone! As it’s a side dish I find it’s best to keep it simple.
How to cook the basmati?
I recommend washing the Basmati grains with cold water before cooking. Just pour the grains into a bowl and fill up with cold water and rinse multiple times until the water turns out clear rather than white and starchy.
Then, in a medium sized pot, combine the rice, salt, olive oil and boiling water. It’s essential that you use boiling water so that you can cook the rice for an accurate amount of time and it doesn’t become too sticky or mushy.
Cover the pot with a lid and bring the rice to a simmer – this shouldn’t take too long as the water is already at boiling point. Then, on low heat cook the rice for 25 minutes.
Allow the rice to rest for at least 5 minutes with the lid on before serving to avoid a sticky texture. 5 minutes can make all the difference!
The Perfect Basmati Rice Recipe
Ingredients
- 300 g basmati rice, washed
- 4 tbsp olive oil
- 1 tsp salt
- 600 ml boiling water
Instructions
- In a medium sized pot, pour in the rice, salt, olive oil and boiling water. Cover with a lid and bring to a simmer.
- Cook for 25 minutes on low heat and allow to rest for 5 minutes before removing lid and serving.
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