Steamed Basmati Rice
This is a fragrant, long-grain variety of rice often used in Indian recipes. Basmati can be cooked in the same way as other rice, in the ratio of two cups water to one cup rice. The recipe below helps to bring out the flavour of basmati.
Ingredients
- 400 g white basmati rice
- 600 ml water
- 1 tbsp butter (optional)
- 1–3 tsp salt
- 2 tsp lemon juice
- Saffron (optional)
Ingredients for 4 servings (1 kg) · the original recipe
Method
- 1
If adding saffron, soak it in a tablespoon or two of hot water for 10 minutes, and add the water and strands in with the lemon juice.
- 2
Rinse the rice in a sieve for 5–7 minutes under cold running water.
- 3
Add the water, rice, butter, and salt to a pot.
- 4
Bring to a rapid boil.
Stovetop - 5
Mix in lemon juice and the saffron mixture if using.
- 6
Cover the pot tightly, reduce heat to minimum, and simmer for 8½ minutes.
Stovetop - 7
Taste the rice to check its texture. Cook for 1–5 minutes longer depending on how underdone it is.
- 8
Fluff with a fork and serve hot with your favorite recipe.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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