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Boiled Basmati Rice

Scott Phillips

Servings: three to four.



  • 1 cup basmati rice
  • Kosher salt (optional)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 130
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 29
  • Fiber (g): 1
  • Protein (g): 2


  • Wash the rice well by putting it in a bowl and covering it with cool water. Swish the rice around with your hand until the water gets cloudy. Drain and repeat until the water gets only slightly cloudy; usually it takes about three rinses. Drain the rice and transfer it to a large saucepan. Cover it with fresh, cool water by 1 to 2 inches and let soak for at least 30 minutes.
  • Put the pan over high heat and bring to a boil. Add salt to the water, if you like. When the water comes to a boil, start timing. At 3 minutes, fish out a few grains with a fork and taste them. Like pasta, they should be cooked through but still a little firm to the bite. If not, continue boiling and tasting every 30 seconds. It may take up to 5 minutes total to reach the right texture but be careful not to overcook or the rice will get mushy.
  • Drain the rice and put it back in the pan. Put the pan over very low heat, cover tightly, and cook for 5 minutes to allow the rice to absorb any residual water and get drier. Take the pan off the heat and let it sit, covered, for 3 minutes. Fluff the rice with a fork and serve.


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