Easy-to-Make Basmati Rice

Cooking Basmati rice on the stovetop is one of the simplest kitchen skills you'll ever learn, and you don't need a rice cooker to get it right. The method below uses 1 cup of Royal® Basmati Rice to 2 cups of water and produces long, separate, fluffy grains. The biggest mistake home cooks make is skipping the rinse, which leaves the rice starchy and clumpy instead of light and fluffy. Rinse until the water runs clear, then follow the steps below. Add a teaspoon of butter or Grapeola® Grape Seed Oil and a pinch of salt to the cooking water if you'd like extra flavor. Short on time? Skip the stovetop with our Ready-to-Heat Basmati Rice or try our seasoned Lemon Garlic Herb microwavable rice for a flavored option in 90 seconds. Once you’ve mastered the basics, try it in flavorful recipes like shawarma rice for a restaurant-style meal at home. 

Ingredients

• 1 cup Royal® Basmati Rice
• 2 cups water
• Salt & butter or Grapeola® Grape Seed Oil to taste (optional)

Preparation

1. Place Royal® Basmati rice in a medium mixing bowl. Cover with water. Rinse rice until the water turns milky.
2. Drain rice well over a colander. Repeat this cleaning process until the water runs clear (1-2 more times). This helps get rid of grit and extra starch in the rice.
3. Place cleaned rice in a pot to cook. Cover with 2 cups fresh water. Cook uncovered for 2-3 minutes over medium heat until the water begins to boil.
4. Reduce heat to medium-low, stir in a pinch of salt and butter if you like. Cover the pot and cook the rice until tender, 8-10 minutes. Do not stir while the rice is cooking, as this breaks up the grains. Occasionally uncover the pot to check how much water is being absorbed.
5. The rice is ready when the water is fully absorbed, and the rice grains have expanded and become fluffy. Turn off the heat and let the hot rice sit covered until needed.