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Perfect Basmati rice can be a culinary puzzle that I’ve spent years unraveling. After numerous trials and tribulations, I’ve come up with some essential steps for consistently achieving impeccable results.

We all want restaurant style basmati rice at home, soft grainy and flavorful. There is something special about that perfect chew without it being too soggy, sticky or undercooked.

With this recipe you can finally enjoy the perfect basmati rice with curries, stews, vegetarian recipe or even incorporate a few tips learned here into making your next perfect pot of biryani.

In this recipe I use the absorption, method rather than the straining method which equates to less work, complication and time.

Link to printable recipe, checklist and ingredients:

How to Cook the Perfect Basmati Rice: A Foolproof Recipe

18 Comments

  1. Awesome job Ria, I like the flavor rice it taste a lot better than the plain one.

  2. I use Daawat traditional Basmati rice, it delicious, the aroma is beautiful and it cooks nice and grainy and fluffy

  3. Good Day i went back 3years to your Thanksgiving Dinner it's the November 1 i will be trying some of your recipes at that Dinner Thank You 😋😋😋

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