47 minutes
A simple and aromatic basmati rice cooked using the absorption method with an optional touch of saffron for added flavor and color.
Basmati Rice, Rinsed
cups
pinches
cups
tablespoons
Saffron, Optional
teaspoons
1. Wash the Rice
Place the rice in a bowl and fill it with cold water. Gently swish the rice around with your hand, then drain the cloudy water using a strainer. Repeat this process until the water runs clear.
2. Soak the Rice
Transfer the washed rice to a heavy saucepan, add a pinch of salt, and pour in 2 cups of water. Let the rice soak for 30 minutes.
3. Add Butter and Saffron
Add 1 tablespoon of butter to the rice. Optionally, sprinkle ⅛ teaspoon of saffron over the rice at this stage.
4. Cook the Rice
Place the saucepan on the stove and bring the rice to a boil over medium heat. Once boiling, reduce heat to low, cover the saucepan with a lid, and let the rice cook for 7 minutes.
5. Rest the Rice
Turn off the heat but keep the lid on. Allow the rice to sit undisturbed for 10 minutes.
6. Fluff and Serve
Uncover the saucepan and use a fork to gently fluff the rice, separating the grains. Serve warm.
Start with high-quality, aged basmati rice for a fluffier texture and more distinct grains.
Use a precise water-to-rice ratio, typically 1.5 to 1, adjusting slightly based on brand and preference.
Rinse basmati rice under cold water until the water runs clear to remove excess starch and prevent a gummy texture.
Allow the cooked rice to sit off-heat, covered, for 10 minutes for residual steam to finish the cooking process.
Keep the lid closed during cooking to maintain proper steam build-up and avoid undercooked rice.
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