Basmati is a long-grain aromatic rice, fragrant and slender, that cooks up light and separate. It's the classic partner for curries and a staple across South Asian and Middle Eastern cooking.
How to buy
Look for plain white or brown basmati; 'aged' basmati is prized for extra-separate grains. Wholegrain (brown) basmati keeps the bran, so it's nuttier and takes longer to cook. Buy in sealed bags and check for a fresh, slightly nutty smell.
How to store
Keep dry rice in an airtight container in a cool, dark cupboard. Cooked rice is more sensitive: cool it within 1 hour, refrigerate, eat within 1 day and reheat only once until piping hot.
How to prepare
Rinse under cold water until it runs clear to wash off surface starch — this is the single biggest step towards fluffy, non-sticky rice. Soaking for 20 minutes is optional but helps the grains lengthen.
How to cook
- Absorption method: 1 part rice to about 1.5 parts water, lid on, lowest heat, 10–12 minutes, then rest 5–10 minutes and fluff.
- Allow roughly 75g of dry rice per person as a main-course side.
- Brown basmati needs more water and around 25 minutes.
Substitutes
- Long-grain or jasmine rice in most dishes.
- Brown basmati for a wholegrain, higher-fibre option.
What it goes with
curry, dahl, grilled meats, roasted vegetables, coriander, cardamom.
Nutrition (estimated)
Per 100g cooked, white — approximate.
130 kcal · 2.7 g