35 minutes
Perfectly fluffy and flavorful long-grain rice, made using a combination of boiling and baking.
Basmati Rice, washed, soaked
cups
Salted Water, boiled
quarts
Unsalted Butter, melted
tablespoons
tablespoons
1. Wash the Rice
Begin by washing 1 cup of basmati or another long-grain rice. Place the rice in a bowl and cover it with water. Swirl the grains with your fingers, then drain the water using a strainer. Repeat this process until the water runs clear, which helps remove excess starch and prevents clumping during cooking.
2. Soak the Rice
After washing, soak the rice in fresh water for about 20 minutes. This step allows the grains to absorb some water, which aids in achieving a uniform texture once cooked.
3. Boil Water
While the rice is soaking, bring 1 quart of salted water to a boil in a heavy-bottomed pot. The salted water not only flavors the rice but also helps prevent it from sticking.
4. Cook the Rice
Drain the soaked rice and add it to the boiling water. Cook the rice for 6 to 7 minutes, stirring occasionally. The goal is for the rice to reach an al dente texture, where the grains are slightly firm at the center. This ensures the rice won’t be overcooked after baking.
5. Drain the Rice
Once the rice is cooked to the desired texture, promptly drain it using a strainer. This step stops the cooking process and prevents the rice from becoming mushy.
6. Prepare and Add the Butter Mixture
In a small pan, melt 2 tablespoons of butter with 1½ tablespoons of milk or water until just combined. Pour this mixture evenly over the drained rice, ensuring each grain is lightly coated. This step adds richness and flavor to the rice.
7. Cover the Pot
Transfer the rice back to the pot and cover it tightly with foil or a lid. The tight seal is essential for trapping steam and heat, which continues to cook the rice gently in the next step.
8. Bake the Rice
Preheat your oven to 350°F. Place the covered pot with the rice in the oven and bake for 15 minutes. Baking allows for even heat distribution, finishing the cooking process and drying out the rice for that perfect fluffy texture. After baking, your rice should be dry and fluffy, with each grain separate and perfectly cooked.
Start with high-quality long-grain rice, such as Basmati or Jasmine, and rinse thoroughly until the water runs clear to remove excess starch.
Select high-quality long-grain rice, such as Basmati or Jasmine, for the best texture and flavor.
Rinse the rice until the water runs clear to remove excess starch, for individual, non-clumpy grains.
Cover the rice tightly with a lid or foil to trap steam for even cooking and to prevent drying out.
Use about 1 ¾ to 2 cups of water per cup of rice, depending on the type, for proper hydration without mushiness.
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