How to make a perfect pot of Basmati Rice on Stovetop
Learn how to make a perfect pot of Basmati rice with each grain distinct and perfectly cooked - just like the ones served in Indian restaurants.
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Wash and soak the rice
Add rice to a medium-deep saucepan and fill it with water till the rice is completely covered.
Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
Change the water couple of times till the water runs clear.
Drain the water and add 2 cups of water to the rice. Let the rice soak for 30 minutes.
Cooking the rice
Place the saucepan with the rice on the gas over medium-high heat.
Stir in the salt and ghee.
In approximately 6-8 minutes, the water will start to boil and will start to evaporate from the surface.
When craters will begin to appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
Resting the rice
Let the rice rest undisturbed for 10 minutes - this allows the steam to redistribute and all the layers of the rice are evenly cooked.
After 10 minutes, uncover the saucepan and let the steam escape and partially cover the rice for another 15 -20 minutes.
At this point, fluff the rice gently with a fork and it is ready to serve.
Calories: 180kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 9mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 17mg | Iron: 0.4mg