Perfect Basmati Rice

Perfect Basmati Rice

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

• 1 cup basmati rice
• 1¾ cups water (or chicken/vegetable broth for more flavor)
• 1 tablespoon olive oil or butter
• ½ teaspoon kosher salt

Step 1: Rinse

Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear (about 30–60 seconds). This removes excess starch and keeps the grains light and fluffy.

Step 2: (Optional) Soak

For extra-long, restaurant-style grains, soak the rice in cold water for 20 minutes, then drain well. (Birch & Twine carries a shorter grain for convenience)

Step 3: Cook

In a saucepan, combine:

• Rice
• Water or broth
• Olive oil
• Salt

Bring to a boil over medium-high heat.

Step 4: Simmer

Once boiling:

• Stir once.
• Reduce heat to low.
• Cover with a tight-fitting lid.
• Simmer for 12–15 minutes.

Don't lift the lid while it's cooking.

Step 5: Rest

Remove from the heat and let it sit, covered, for 10 minutes. This allows the steam to finish cooking the rice and keeps it fluffy.

Step 6: Fluff

Use a fork—not a spoon—to gently fluff the rice before serving.

Birch Tip

Make a double batch. Basmati rice keeps well in the refrigerator for up to 4 days and becomes the base for:

• Mediterranean grain bowls
• Fried rice
• Stuffed peppers
• Rice salads
• Soup add-ins

Our favorite pantry staples for this recipe:

🍚 Basmati Rice

🧂 Himalayan Salt

🫒 100% Extra Virgin Olive Oil