This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeLearn How to Cook Basmati Rice like a pro.

In this case, the best method is also the easiest, and you’ll learn how to get fluffy, tender rice that is flavorful but not sticky, every single time.  Meggan’s notes If your basmati rice is stuck to the bottom of your pot or, even worse al dente (aka undercooked), look no further.As a classically-trained chef, I mastered all the basics from the ground up, even a perfectly-cooked pot of rice.

The secret to perfect stove-top rice is in the ratio of rice-to-water.Most ratios suggest 2 cups water for each cup of rice, but that’s actually too much.You need to do more with less water: first boiling over low heat, then steaming off heat.

The tight cover allows the rice to steam in place without having to stir it (no peaking!), and the amount of water leads to tender, fluffy grains, each and every time.I’m also sharing my tips for how to freeze basmati rice: start by spreading the rice on a rimmed baking sheet to cool, then pace into freezer-safe containers (I love sandwich-sized plastic bags which fit about 2 cups rice and can lay flat in your freezer).The only thing faster than 15-minute basamti rice is pulling it out of the freezer, already cooked.

Table of ContentsMeggan’s notesRecipe ingredientsIngredient notesHow to Cook Basmati RiceRecipe tips and variationsFrequently Aske

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