What Is Basmati Rice, and How Do You Cook It?

Basmati rice resembles jasmine rice but has a lighter texture. Native to northern India, this type of rice is known as a demanding crop that requires specific climate, water, and soil conditions. Its most distinctive feature is that it is the sole rice variety that can grow to about twice its original length as it cooks. Even though it is cooked in plenty of water, it stays fluffy and separate after cooking, setting it apart from other rice used for pilaf.

Nutritional Value of Basmati Rice
Basmati rice is said to have a low glycemic index, which may help keep blood sugar balanced. Its low glycemic index is also said to provide a longer-lasting feeling of fullness, making it a preferred type of rice in diet plans. It is also described as suitable for people with celiac disease or gluten intolerance because it contains no gluten, and as providing energy for longer because its carbohydrates are complex rather than simple. Because rice can come into contact with wheat during production and packaging, people with celiac disease are safer choosing packages labeled gluten-free.

How to Choose Basmati Rice
When choosing high-quality basmati rice, look for long, slender grains with a uniform color; the proportion of broken grains directly affects cooking quality. The harvest date on the package also matters: after basmati rice rests for a while, its starch structure matures, and it cooks up less sticky. High-quality basmati rice is often labeled “aged.” Rice rested for a year or longer releases a more pronounced aroma and breaks less when cooked than freshly harvested rice.

The Right Cooking Ratio and Method
Basmati rice needs plenty of water as it grows and also when it cooks, so use more water than for regular rice pilaf. Rinsing the rice several times in cold water before cooking removes excess starch and helps the grains stay separate instead of sticking together. A common method is to add one and a half measures of boiling water to one measure of rice, cover the pot, and cook over low heat until the water is absorbed, for about 12–15 minutes. After cooking, taking the pot off the heat and letting the rice rest, covered, for 5 minutes makes the grains even more separate.

Cooking Basmati Rice Pilaf-Style
To cook basmati rice pilaf-style, first sauté it in a little butter or oil for a few minutes, then add hot water. This method seals the outside of the grains and further reduces sticking during cooking. Stir until the rice becomes slightly dull in color; over-toasting can break the grains.

How to Store It
Uncooked basmati rice can be stored for a long time in an airtight container in a cool, dry cupboard. Cooked basmati rice can be stored in the refrigerator for a day or two or in the freezer for several months if packed in individual portions; adding a few drops of water when reheating helps keep the grains from drying out. Do not leave cooked rice at room temperature for more than 2 hours (1 hour above 32°C / 90°F); refrigerate it as soon as possible.

What Does It Pair Well With?
Basmati rice is a classic pairing for spiced rice dishes such as biryani and saucy dishes such as curries. Cooking it with spices such as coriander, cumin, and cinnamon brings out its aroma even more; plain basmati rice is also a good accompaniment to grilled meat and vegetables. Cooking it with saffron noticeably enriches both its color and aroma.