WineLovers Discussion Group

My secrets to making really good basmati rice, fluffy and light and each grain separate: rinse it very well and then let it soak in a bowl of fresh water for 20 minutes. Put in a little butter and salt when you cook the rice. Steam gently for 15 minutes or until just tender. Then fluff with a fork and let it rest off heat for a few more minutes before serving.

Now, let's hear your basmati tips!

Exactly the technique that I use and would emphasize the rice:water ratio which is much less than usually specified. 1:1 1/3 .
I love Basmati and now more often make the brown Basmati from TJ's.

Christina Georgina wrote:Exactly the technique that I use and would emphasize the rice:water ratio which is much less than usually specified. 1:1 1/3 .
I love Basmati and now more often make the brown Basmati from TJ's.

Great tip, Christina! I should have mentioned the water ratio. I'd almost guess that I used something like 1:1-and-a-splash - figured the little dab of butter added some fluid.

I like brown basmati, but the delicious scent of white basmati is so seductive that I'm tempted to ignore it being a highly refined white carb.

Brown Basmati here. Technique is similar to yours though I tend to cook it a little longer.

My rice:water ratio is almost always 1:1. Maybe it creeps up to 1:1.05 due to measuring error.

Rice cooker. No idea how I ever lived without one.

I use aged basmati rice and, following Neelam Batra's advice, soak the rice for 30 minutes before cooking. This always gives fluffy, separate grains. Is the soaking time/water ratio different if you use new crop as opposed to aged basmati?

-Paul W.

I will try this soaking technique. I used to have a rice cooker and it was great, but now always get subpar results on the stove. Which is why we more often eat the more forgiving grains like barley, millet and couscous (ok, not a grain, but still).

We use white or brown Basmati rice exclusively and have for many years. We use a two to one ratio of water to rice, and sometimes use stock. We put a splash of oil that goes with the rest of meal in the bottom of a 2 quart sauce pan, turn on the heat, pour in the rice usually topped with a little orzo, and then the liquid. We cover the pot, slowly bring it to the boil and then simmer until all liquid is absorbed. We use a wooden fork to fluff it before serving. For the brown rice we add a little more fluid as is has to cook quite a bit longer.

I don't think soak timing is critical because I've often started it sooner than needed so I am not caught short as the last minute. Have had white Basmati soaking for up to 2 hours. One thing I always try to do is drain and wait awhile tossing the rice in a sieve to eliminate as much soak water as possible before cooking.

Brian Gilp wrote:Rice cooker. No idea how I ever lived without one.

I agree! My brother, who lives in San Francisco and spent time in Japan, gave us ours and years later, we bought a bigger one.

I'm not a fan of Basmati brown rice, because I could never get it cooked like I like. I will try the soaking method. I have a bag organic brown rice that I bought at the Farmer's Market.