Madhur Jaffrey’s Plain Basmati Rice Recipe
Written by MasterClass
Last updated: Sep 9, 2024 • 2 min read
This is the simplest way to cook basmati rice, an aged, aromatic long-grain variety from the foothills of the Himalayan mountains. Washing the rice thoroughly to remove its surface starches and steaming it in the oven ensures that each grain is separate, a hallmark of well-cooked rice. In India, “we say that when you cook basmati rice, it should be like brothers,” Madhur says. “Close to each other, but not stuck to each other.”
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What Is Basmati Rice?
Basmati rice is an essential grain in Indian cuisine. Approximately seventy percent of the world’s basmati rice is grown in India; this aromatic long-grain rice variety has a unique, nutty perfume and a light, airy texture when cooked. “The characteristics of each rice are different. Basmati rice elongates. It expands and becomes longer. And a little bit of rice becomes a lot of rice. It’s absolutely beautiful,” says Madhur.
Fluffy basmati rice can be served as a side dish with almost meal, prepared either plain, as in this recipe, or seasoned with whole spices like cumin seeds (jeera rice); sweetened with coconut milk; or used as the basis for ornate, pilaf-style rice dishes like pulao and biryani. Although you can cook basmati in a rice cooker or on the stovetop, Madhur prefers this method of steaming it in the oven.
Madhur Jaffrey’s Plain Basmati Rice Recipe
makes
prep time
10 mintotal time
1 hr 15 mincook time
35 minIngredients
- 1
Preheat the oven to 325 degrees Fahrenheit.
- 2
Place the rice in a large bowl, and cover it with a few inches of cold water. Swish your fingers through the rice to agitate it, then drain the water using a fine-mesh strainer. Rinse the rice 3–4 more times with fresh water. Submerge the rice in water a final time, and let it soak for 30 minutes.
- 3
After 30 minutes, drain the rice with a mesh strainer, and add it to a large, heavy ovenproof pot with a tight-fitting lid. Add 1⅓ cups of water to the pot, stir, and bring to a boil over medium heat.
- 4
Cover the pot with a layer of aluminum foil, and secure the lid. Place the pot in the oven, and cook for 30 minutes.
- 5
Remove the pot from the oven, and let the rice sit for 10 minutes before lifting the lid. Fluff the cooked rice with a fork or paddle, and serve.
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