Foolproof Basmati Rice

Rinsing the rice

Basmati rice must always be rinsed thoroughly before cooking to remove the excess starch. Pour the rice into a bowl, cover with cold water and swirl around gently with your hands. The water will become cloudy from the starch. Let the rice settle to the bottom of the bowl for a few seconds. Then tilt the bowl and pour off the water, holding the rice back with one hand if necessary. Repeat this process 4 or 5 times until the water runs clear.

Cooking the rice

Choose an appropriate sized saucepan for the amount of rice. Heat the butter and add the shallot. Cook for a couple of minutes and then add the drained rice. Stir gently to coat the rice with the butter. Pour in the water and the salt and bring up to the boil. As soon as the water is bubbling, turn the heat down to the very lowest setting and place a lid on the pot. Don’t peek at or stir the rice until the end of the cooking. After 15 minutes, remove the lid and part the grains of rice gently to see if all the water has evaporated. (This does not count as peeking).

If there are still signs of water, carry on cooking for a few more minutes with the lid on. Taste a few grains of rice. If the water has evaporated before the rice is ready, add a couple more tablespoons and continue cooking with the lid on. Turn off the heat and leave it to sit for at least 5 minutes without disturbing. At the point of serving, fluff up the grains of rice with a fork. Cooked rice generally remains warm, covered with a lid, for up to half an hour.