How do you cook basmati rice without a rice cooker? It's so easy to make perfect fluffy rice every time using just a saucepan and a precise rice and water ratio. Inspired by Rick Stein's India, fragrance with a subtle hint of spices to match your accompanying dish.
What's the Best Way to Cook Basmati Rice?
Thanks to Rick Stein, I finally figured out how to cook perfect long-grain Basmati rice without resorting to a rice cooker. His recipe in "Rick Stein's India" was a total game-changer for me. It's not simply boiled but has more flavour.
He adapted a method he learned during his travels in India. This "Everyday Pilau Rice" is incredibly easy. You simply follow the correct basmati-to-water ratio, and voilà! Perfectly fluffy rice every time: not undercooked, not overcooked and sticky either.
Before discovering this method, my Japanese friends were absolutely baffled why I would even try to cook rice without a rice cooker. But honestly, this recipe made buying one unnecessary. My daughter, Lucie, recently brought one back from her studies in Japan but it consistently overheated, burning the rice. So I relegated the cooker to the garage, continuing to make this just on the stovetop.
This simple method is all you need - I even keep a note of the ratios in my diary if I'm travelling (don't judge). This perfectly cooked rice is also delicious with French dishes, using the same recipe method below.
Is Basmati Long-Grain Rice and Gluten Free?
All natural rice is gluten-free and contains starch with 8-12,000 varieties. There are 2 main types which determine how it's cooked: long-grain and short-grain.
- Long-grain rice: called long as it has to be at least 3x the length of its width. Finer and fluffier , it's served with savoury dishes. Used as an accompaniment like this recipe, fried rice, in salads and Indian Biryani.
- Short-grain rice: Clumps easily with varieties like Arborio, Carnoli and Sushi rice. Ideal for risottos (try this creamy chorizo risotto or beetroot risotto), Paella, and desserts like creamy French rice pudding (riz au lait) and this baked rice pudding recipe.
As Basmati is a fragrant long-grain Indian rice, this pilau recipe can be interchanged with other traditional long-grain rice varieties. This includes Jasmine and regular white and brown rice from America to France's Camargue.
Basmati is from the north of India and Pakistan. It's so delicately fragranced that in Hindi, Basmati means 'queen of perfume'.
Ratio of Water to Basmati Rice
Normally we need 3x its volume of water, but for this easy recipe, use digital scales to get the perfect ratio of water and rice. It sounds over the top, I know, but it works each time.
Simply weigh out your Basmati and water exactly by the gram (other measurements given in the recipe below) and time its cooking. The result is a perfect fluffy texture and tastes of fragrant Indian rice.
Why Avoid Processed Express Rice
Convenience often comes at a cost. While pre-cooked rice might seem like a time-saver in the microwave, it's generally not the healthiest option and is more expensive. According to my food scientist friend, Raphaël Haumont (see Le Parisien), these express rices crack under pressure during pre-cooking. This allows cooking water to penetrate, leading to a rapid sugar spike and a subsequent energy crash.
This means the shorter the cooking time (5 minutes), the greater this risk. While longer (normal) cooking times allow for a more gradual and natural sugar release in the body from starch, pre-cooked rice lacks the flavour and nutritional depth of freshly cooked Basmati.
For the best taste and health benefits, cooking your rice from scratch, as outlined in this recipe, is best. Adding cloves to rice also helps regulate blood sugar.
How to Cook Basmati Indian Style: Step by Step
Instead of simple boiled rice, this pilau is a more fragrant Indian Basmati rice recipe.
Measure out your rice, then rinse and follow the rest of the easy instructions below.
Should you Soak Long-Grain Rice Before Cooking?
Rinsing rice first is important. There's no need to run it under a tap; simply wash it in a bowl of water to remove impurities and extra starch.
Then, for best results, soak the rice for 30 minutes. This will stop the rice from sticking together. Drain using a sieve.
What to Add to Basmati Rice for Flavour
In Rick Stein's original pilau recipe, he adds 2 cloves, a 3cm piece of cinnamon stick and 1 green cardamom pod, crushed. Just by adding these flavours to Basmati, it turns this into Indian restaurant style rice. I often make it with half teaspoon of ground turmeric (or saffron - but it's pricey!), which adds another subtle spiced touch and colours it a beautiful yellow for curries.
To ensure the flavours of the spices are released, gently heat them first in the warm oil (or a little butter) before adding the rice. This only takes up to a minute.
Add the drained rice and salt, stirring quickly to coat in the spiced oil as it sizzles. Add the measured water, stir to ensure no grains are sticking to the bottom of the pan.
Cook for about a minute on high heat until boiling. At this point, cover tightly with the lid and turn down the heat to very low.
How Long to Cook Basmati Rice?
Basmati rice only needs between 10-12 minutes of cooking. If you like yours with a slight bite, then cook for 10 minutes; for more fluffy, 11-12 minutes. This cooking time is the same whether for this pilau type recipe or simply for boiled basmati.
I cook it for 11 minutes on the stove until all the water is absorbed - without removing the lid (just like you'd do with a rice cooker). Take off the lid (smell these aromas!), turn off the heat and fluff up with a fork. Still off the heat, return the lid on and leave for about 2 minutes to rest, so that the grains don't stick to the pan and give a softer rice finish.
Basmati Serving Suggestions
We love serving this Basmati rice with Indian curry dishes but I'm trying to keep this a French food blog! For types of rice, this recipe works well with Thai rice or French long-grain rice from the Camargue. It's a perfect accompaniment to French stews, served with a sprig of fresh parsley:
- Blanquette de veau recipe - as it's fragranced with cloves, it's a perfect match with the French's favourite veal stew.
- Monkfish stew (lotte à l'Américaine) - replace the cloves with a bay leaf and peppercorn to match the flavours in this dish.
- Corsican veal stew with peppers.
- Coq au vin - a good alternative to crusty bread to mop up the sauce.
How to Cook Perfect Basmati Rice on the Stove
Equipment
Ingredients
- 315 g (11oz/ 1 ⅔ cups) basmati rice long-grain
- 1½ teaspoon olive oil (or mix of oil/butter)
- 2 cloves
- ¼ teaspoon ground turmeric optional
- 3 cm (1 inch) piece of cinnamon stick optional (see NOTES)
- 350 g (12 floz/ ¾ pint/1½ cups) water
- pinch sea salt
Instructions
- First weigh out the rice using digital scales, then wash in a large bowl with enough water to cover. Drain then soak in cold water for 30 minutes (it doesn't matter how much, as long as it covers the rice well) to remove any excess starch. Drain using a sieve or strainer.
- In a saucepan, gently heat the oil and add the cloves (plus other spices, if using) for up to a minute to release their fragrances. Add the drained rice and salt, stirring quickly to coat in the spiced oil as it sizzles. Add the measured water, stir to ensure no grains are sticking to the bottom of the pan. Cook for about a minute on medium high heat until boiling. At this point, cover tightly with the lid and turn down the heat to very low.
- Simmer for 11 minutes (it's exact, no less) until all the water is absorbed without removing the lid. Take off the lid, turn off the heat and fluff up the rice with a fork. Still off the heat, return the lid on and leave for about 2 minutes to rest, so that the grains don't stick to the pan.
Notes
For 3 people: 236g Basmati, 262g water. Storage: store any leftovers in an airtight container in the fridge for up to a day.
Linda
One of my children did a summer volunteering in Nepal when a student, and returned with the rice cooking method used by their Nepalese host family. A minimum of 3 rinses in the pan (swish and pour off water) of the rice, preferably 7 rinses, then stick your finger in the rinsed rice and add as much water again. Cook, lid on for 10 minutes, fluff up then leave with lid on for a further 5. It works really well but I'll do a comparison with your method - it'll be interesting to see what the measurements of the Nepalese method are.
When I spent a few weeks at the Alliance Française in Vichy last autumn, with accommodation in a famille d'acceuil, the Myanmar student also staying there got very forlorn about the typical French breakfast of bread and jam. She really missed rice for breakfast.
Jill Colonna
Well I look forward to hearing about it, Linda. I love this rice recipe (from Rick Stein) as it's so simple and (when followed to the letter), it fluffs up perfectly each time. This one sounds much the same as yours but with less rinses and water. I totally get your colleague on the French breakfasts being so sweet. Rice must be lovely for a change!
Lucie
Just made this tonight and it worked out perfectly, thank you!
Jill Colonna
Thank you for popping back in to tell us, Lucie. So glad you like this recipe!
Sophie
I followed the instructions and it worked perfectly. I used the spice combination and the rice was delicious. Many thanks!
Jill Colonna
So happy you like this recipe and thanks for popping in to leave a reveiw, Sophie.