Basmati Rice: What Is It and How Do I Cook It?

Before Indian food became popular in the U.S., basmati rice was hard to find except in Indian specialty stores.  Now in California, at least, it’s available everywhere.  It’s more expensive than long-grain American rice.  A grain of basmati rice is a little longer and skinnier than long-grain American rice and, to me, tastes better.

What’s special about basmati rice?  Some rice tastes blah when it’s not covered with sauce.  Basmati rice has a slight nutty flavor and can be served as a plain side dish. However, it also goes well with sauces and is commonly requested in Indian recipes.

Most basmati rice comes from India and Pakistan.  If you happen to find it on sale, you may pay as little as $8 for a 10-pound bag.  But it can sell for much more.

The cooking instructions on my 10-pound bag of basmati rice suggest several ways to cook it, all starting with this direction:

Rinse the rice thoroughly.  Soak for 15 minutes in a bowl of water. 

1) Open Pan Cooking: Use 5 cups water for 1 cup rice. Bring water to a rolling boil.  Add the drained rice and stir.  Cook gently for 6-7 minutes on medium heat, drain and rinse with more boiling water.

2) Closed Pan Cooking: Use 2 cups water for 1 cup rice.  Bring water and the drained rice to a boil.  Cover pan with a tight lid and let it simmer for 9-10 minutes.  Remove from the heat and allow it to stand covered for 10 minutes.

3) Electric Rice Cooker:  Place the soaked rice in the cooker, add the measured water and switch on the cooker.  The rice cooker will automatically switch from ‘cook’ to ‘keep warm’ mode.  Allow the rice to steam at the ‘keep warm’ position for 10-15 minutes.

                                                                          

Serving size: 1/4 cup uncooked rice per person.

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