Perfect Basmati Rice in the Rice Cooker
Learn how to make perfect Basmati Rice in the Rice Cooker (Indian/Pakistani style).
Ingredients
- 1 cup aged, long grain basmati rice brown or white
- 1 3/4 - 2 cups water* (See Note 1)
- 1 tbsp oil any kind
- 3/4-1 tsp kosher salt or to taste
Instructions
- Optional but recommended - Gently wash the rice to remove excess starch until the water runs mostly clear. Use a colander to drain well.
- Add the rice, water, oil, and salt to the rice cooker and stir to combine.
- Choose Normal (Regular/Sushi) Rice setting. For Brown rice, select Brown Rice Setting.
- Once finished cooking, fluff with a rice spatula/paddle and remove promptly to prevent the rice from getting mushy toward the bottom of the cooker. To keep the rice from losing moisture or drying out, keep it covered after cooking.
Video
Notes
*Note 1 - Water quantity depends on the type of rice you have:
White Basmati Rice: If you use aged, long grain basmati rice made in India or Pakistan, you'll need 2 cups of water per 1 cup of rice. If you're using American or newly-harvested basmati rice, reduce the amount of water to 1 3/4 cups.
Brown Basmati Rice: If you're using Indian or Pakistani grown brown basmati rice, increase the water ratio to 1 cup rice to 2 1/2 cups water. If you're using new, American-grown brown basmati rice, use 1 cup rice to 2 cups water.
Doubling: Depending on your rice, when doubling or tripling, you may want to reduce the water content slightly. So for 2 cups rice, instead of 4 cups water, try using 3 3/4 cups. When making larger quantities, it's natural for the rice at the bottom to be stickier than the rice up top. But the rice should not get soggy at the bottom.
Nutrition
Calories: 200kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 17mg | Iron: 1mg