How to Cook Basmati Rice

• Regardless of the chosen cooking method, a crucial step for basmati rice (and most oriental rices) is washing.

  This serves to remove the excess starch on the surface of the grains, preventing the rice from becoming sticky.

• Place the rice in a fine mesh strainer and rinse it repeatedly under cold running water.

  Continue until you see clear water flowing from the strainer, then place the drained rice in a bowl and let it rest.

  This helps the grains absorb water more evenly and cook better, remaining more compact; drain well before cooking.

• The proportion of rice to water for absorption cooking is 1 to 2, so for 80 grams of rice (1 portion) you will need 160 ml of water.

  I often use a coffee cup as a measure, 1 cup of rice, 2 cups of water.

• Boil the water: In a pot with a heavy lid (preferably non-stick or with a thick bottom), pour the water and bring it to a boil over medium-high heat.

  If desired, add the salt and cloves.

• Add the rice: When the water boils, add the well-drained rice, stir quickly once to distribute the rice.

• Cover and lower the heat: Immediately cover the pot with the lid, lower the heat to the minimum, and let it cook without ever lifting the lid.

• In about 10-12 minutes the rice will be perfectly cooked. Do not open the lid because steam is essential for cooking.

• Rest: After the cooking time, turn off the heat, but do not remove the lid. Allow the rice to rest in the covered pot for at least 5-10 minutes (even 15 minutes is fine).

  This allows the grains to finish absorbing the residual steam and to fully swell, separating.

• This method emphasizes the role of steam for an even more delicate cooking and ethereal grains. You can also do it without a steamer, using a “water bath” technique in a pot.

• Pot and water for steaming: In a large pot, bring about 2-3 fingers of water to a boil. If you have a steamer to insert into the pot, place it.

  
  If not, you can use a metal strainer that fits the pot without touching the water, or even a steam cooking basket.

• Prepare the rice in the cooking container: Place the well-drained rice in the steamer basket (or strainer) or, in a pot suitable for steaming with an insert, directly in the insert.

  Add the water and salt directly to the rice in this container.

• Steam cooking: Place the container with the rice over the boiling water (make sure that the rice does not touch the water). Cover the pot tightly with the lid.

  Cook over medium-low heat for about 15-20 minutes, or until the water is completely absorbed and the rice is tender.

• Rest: Turn off the heat and let the rice rest, covered, for another 5-10 minutes.

• The pilaf method (or “pilau”) is not just a cooking method, but a true preparation that adds flavor to the rice from the start, often with a sauté and the addition of broth or spices. Pilaf rice is a classic of Middle Eastern and Indian cuisine.

• Sauté (optional but recommended): In a pot with a thick lid, heat oil or butter over medium heat. If using onion, sauté until it becomes translucent (about 2-3 minutes).

• If using whole spices (cloves, cardamom, etc.), add them to the sauté and let them release their aroma for about a minute.

• Rice toasting: Add the well-drained basmati rice to the pot and toast it, stirring continuously for 2-3 minutes, until the grains become translucent at the edges.

  This step is crucial to seal the starch and make the rice well-separated.

• Add the liquid: Pour in the hot broth (or hot water) and powdered spices (e.g., turmeric) if you want to use them, season with salt, and stir once.

• Absorption cooking: Bring the liquid to a boil, then cover the pot with an airtight lid, lower the heat to the minimum, and let it cook for about 12-15 minutes (without ever opening the lid).

• Rest: Turn off the heat and let the rice rest in the covered pot for another 5-10 minutes. Here too, rest is crucial for the perfection of the grain.