NO-FAIL BASMATI RICE RECIPE (TWO WAYS)
Learn how to cook basmati rice perfectly every time! Tender, fluffy, and fragrant rice is ready in 20 minutes. Stovetop and Rice Cooker methods included.
Provided by Suzy Karadsheh
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Put the rice in a bowl and rinse with cold water 4 to 5 times or until the water runs clear.
Nutrition Facts : Calories 199.9 kcal, Carbohydrate 37 g, Protein 3.3 g, Fat 3.8 g, SaturatedFat 0.6 g, Sodium 6.8 mg, Fiber 0.6 g, Sugar 0.1 g, ServingSize 1 serving
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- Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
- In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
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