How to Cook Basmati Rice

Basmati rice Absorption

1. Soak Sunwhite rice in water for 20-30 minutes.
2. Rinse gently with water and repeat 2-3 times, then drain.
3. Bring 2 cups of water to a boil for 1 cup of rice.
4. Add the pre-soaked rice, reduce the heat to a simmer and cover with a lid.
5. Cook for 6 minutes or until the water is fully absorbed.
6. Fluff the cooked rice with a fork.
7. Add the salt, butter and seasoning of your preference.

\*Cook for 12 – 15 minutes if rice was not pre-soaked.

Boiling/ in a pot

• Wash 1 cup of basmati rice under cold water until the water runs clear.
• Soak the rinsed rice in water for 20-30 minutes, then drain.
• Bring 6-8 cups of water to a rolling boil in a large pot.
• Add the soaked and drained rice to the boiling water.
• Boil the rice uncovered on medium-high heat for 8-10 minutes, stirring occasionally.
• Test a grain; it should be tender but firm (not mushy).
• Use a sieve or colander to drain the cooked rice.
• Cover the drained rice and let it sit for 5-10 minutes for extra fluffiness (Optional)
• Gently fluff the rice with a fork and serve hot.

Rice cooker

• Wash 1 cup of basmati rice under cold water until the water runs clear.
• Soak the rice in water for 20-30 minutes, then drain for fluffier grains.
• Add 1.5 cups of water for every 1 cup of rice (adjust based on preference).
• Place the rice and water in the rice cooker.
• Turn on the rice cooker and let it complete its cycle.
• Allow the rice to sit for 5-10 minutes after cooking before opening the lid.
• Fluff with a fork and serve.

Pressure cooker

• Wash the rice under cold water until the water runs clear.
• For every 1 cup of rice, add 1.25-1.5 cups of water (adjust for your rice type).
• Place the rice and water in the pressure cooker. Add a pinch of salt and a few drops of oil (optional, to prevent sticking).
• Seal the pressure cooker lid and ensure the vent is set to the pressure-cooking position.
• Cook for 5 minutes
• Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

Let’s cook Kabsa