Basmati rice is delicate, aromatic, and works wonderfully for dishes from Asian cuisine, curries, sauces, and one-pot meals. The most common problem? Rice that turns too sticky or overcooked. With this method, it always comes out fluffy.
Ingredients
- 100 g basmati rice
- 150 ml water
- a pinch of salt
- optional: 1 teaspoon butter or olive oil
Preparation
- Rinse the rice several times with cold water until the water is almost clear.
- Transfer the rice to a pot and add the water and salt.
- Bring to a boil.
- Reduce the heat to the minimum and cook covered for about 12 minutes.
- Turn off the heat and let the rice sit covered for another 10 minutes.
- Before serving, gently fluff with a fork.
Bakeidoo Tips
- Don’t stir the rice while it’s cooking—then it becomes more sticky.
- Resting after cooking is very important, because the rice then absorbs the remaining moisture.
- The ratio of 1 part rice to about 1.5 parts water works best.