How to Cook Brown Basmati Rice

Brown basmati rice is a variety originating from India, known for its long, aromatic grains. It is still widely cultivated and consumed in India today. As part of the brown rice family, basmati rice is highly nutritious and versatile, suitable for a wide range of dishes. You can also add various ingredients to the rice during cooking. The following article will guide you through basic cooking methods for this special rice, such as boiling, steaming, or cooking in a pressure cooker.

Brown Basmati Rice

Yields: 6 cups

• 2 cups (470ml) brown basmati rice
• 2.5 – 3 cups (600 – 700ml) water
• 1 teaspoon (5ml) salt

Rinse the rice in cold water. Measure 2 cups (470ml) of brown basmati rice and place it in a medium-sized bowl of cold water.

Rinse the rice. Use your hands to gently rub the rice back and forth until the water becomes cloudy and foam appears at the surface.

• Although rinsing the rice may wash away some nutrients, basmati rice is often imported and has been treated with talc powder, glucose powder, and rice flour. Therefore, experts recommend rinsing the rice.
• Rinsing the rice also helps remove excess starch, preventing the rice from becoming too sticky.

Drain the water after rinsing. Use a strainer to drain all the water, or tilt the bowl to pour out the excess. You can place a plate on top of the bowl to prevent the rice from spilling while draining the water.

Rinse the rice again. Add more cold water to the bowl and repeat the process until the water runs clear. You may need to rinse the rice up to 10 times to achieve a clean result.

Pour cold water into the rinsed rice. Add 2.5 cups (600ml) of cold water to the rinsed rice and soak for 30 minutes to 24 hours, depending on your cooking method and desired cooking time. The longer the soak, the shorter the cooking time.

• Additionally, basmati rice is known for its rich flavor, which can be lost during cooking. Soaking the rice helps shorten cooking time, preserving the rice's aroma better.
• Soaking also improves the texture of the rice grains, making them softer and brighter.

Drain the water after soaking the rice. Use a strainer to remove any excess water that the rice did not absorb.

• You can also use a fine-mesh sieve, but the holes should be small enough to prevent the rice from slipping through while draining.

Prepare the water. Pour 2.5 cups (600ml) of water into a medium-sized pot with a lid.

• To ensure even cooking, the pot should have a tight-fitting lid to trap the heat and steam inside.
• Avoid using a pot that’s too small, as the rice will expand up to three times its size after cooking.

Next, add about 1 teaspoon (5ml) of salt to the water. Similar to cooking pasta, salt is added to enhance the natural aroma of the rice. The purpose of adding salt is not to make the rice salty, but to bring out its flavor.

• Feel free to add other spices if you want a different flavor profile besides just salt.

Stir the rice into the water. Pour the 2 cups (470ml) of rinsed and soaked basmati rice into the pot and use a spoon to mix the rice with the water.

• This is the only time you will stir the rice during the cooking process. Stirring while cooking will activate the starch and make the rice stickier.

Bring the pot to a boil, then lower the heat to a simmer. Set the stove to high heat. Once the water reaches a boil, reduce the heat, cover the pot, and let the rice simmer for 15-40 minutes until all the water has absorbed into the rice.

• The cooking time mainly depends on how long you soaked the rice.
• If you soaked the rice for 30 minutes, cooking will take about 40 minutes. If soaked overnight, it will take about 15 minutes to cook.
• It’s important to lower the heat to a simmer after the water boils. Cooking the rice at high heat too quickly will make it tough as the water evaporates. The inside of the rice grains will also break apart.

Check to see if the rice is cooked. Quickly open the lid and use a fork to scoop out a bit of rice. Immediately close the lid again. If the rice is soft and the water has been fully absorbed, it is done. If not, cook for another 2-4 minutes.

• You may need to add water if the rice isn't soft but the water has been absorbed. Add water gradually, about ¼ cup (60ml) at a time.

Remove the pot from the stove and cover it with a cloth. Once cooking is complete, take the pot off the stove and open the lid. Fold a cloth and place it over the pot, then quickly close the lid again.

• The cloth helps finish cooking the rice and makes it fluffier. It also absorbs any excess steam, preventing it from dripping back into the rice.

Let the rice sit with the lid on for 10 minutes. Do not open the lid during this time, as opening it will release steam and the rice will not cook fully.

Remove the lid and the cloth, then fluff the rice. Use a fork to gently fluff the rice inside the pot. Leave the pot uncovered for a few minutes to allow any remaining moisture to evaporate.

• The purpose of fluffing the rice is to release any remaining steam and ensure the rice is dry and fluffy.

Scoop the rice into a bowl. Use a large spoon to transfer the rice into a bowl. You can enjoy the rice on its own or pair it with another dish.

Read the rice cooker manual carefully. There are various rice cookers available, and they don't all function the same way or have identical features.

• For instance, some rice cookers offer both white rice and brown rice cooking modes, while others may only have one of these settings.

Combine the rice and water. Use a wooden spoon or rice spatula to mix 2 cups (470ml) of brown basmati rice with 3 cups (700ml) of water in a small pot inside the rice cooker.

• Many rice cookers come with a rice measuring cup, but it's often only 3/4 of a standard cup.
• Avoid using metal utensils to stir or scoop the rice, as they could damage the non-stick coating of the inner pot.

Close the lid and start cooking. Rice cookers typically have two modes – cook and warm – and now you should select the cooking mode. This mode will bring the water to a rapid boil.

• Once the rice has absorbed all the water, the temperature will exceed the boiling point of water (100˚C/212˚F), and the rice cooker will automatically switch to the warming mode.
• This phase usually lasts about 30 minutes.
• The warm setting will maintain the rice at the perfect temperature until you're ready to turn it off.

Do not open the lid during cooking. Just like when boiling, avoid opening the lid while cooking to prevent the steam from escaping.

Let the rice sit in the pot. After the rice cooker switches to the warm setting, do not open the lid and let the rice rest for about 5-10 minutes for it to fully cook.

Open the lid and fluff the rice. Carefully open the lid, turning your face away to avoid the hot steam. Use a wooden spoon or rice spatula to fluff the rice.

Scoop the rice into a bowl. You can either eat it now or store it in the fridge.

• If you're storing it in the fridge, place the rice in a bowl and cover it with plastic wrap or a lid. It will last in the fridge for 3-4 days. Be sure not to leave it out for more than two hours before refrigerating.
• If freezing the rice, transfer it into a resealable bag. To thaw, place the bag in the fridge overnight.

Combine water, rice, and salt. Add 2 cups (470ml) of brown basmati rice, 2.5 cups (600ml) of water, and 1 teaspoon (5ml) of salt into the pressure cooker, turn on the heat, and set it to medium or high heat.

Seal the lid tightly. Start timing once the pressure cooker reaches high pressure.

• Many cookers feature a valve to alert you when the pressure has reached the desired level.
• Cookers with a spring valve show a metal pin that rises; shaking valve cookers produce a slow rattle that gradually speeds up; cookers with a weight-adjustment valve whistle as the weight moves up and down.

Lower the heat and continue cooking. Reduce the heat to maintain stable pressure and continue cooking the rice. The total time from when high pressure is achieved to when the rice is done is 12-15 minutes.

• This duration depends on how long the rice has been soaked beforehand.

Turn off the power. Allow the temperature and pressure to naturally decrease for 10-15 minutes after switching off the heat. The safety lock will disengage, or a light will indicate when the pressure has lowered.

• Alternatively, you can wear heat-resistant gloves and place the pressure cooker in the sink. Run cold water over the cooker to release the pressure. Then, open the valve and press the button, turn the knob, or pull the lever to release any remaining steam and pressure.
• No matter which method you use to release the pressure, always take caution and be aware of where the steam will escape to avoid burns.

Scoop and serve the rice. Use a large spoon to fluff the rice and serve it right away, or store it in the fridge for later use.

Brown Basmati Rice:

• Medium-sized mixing bowl
• Medium-sized pot with a tight-fitting lid
• Dry measuring cup, liquid measuring cup, and spoon
• Large spoon
• Fork
• Kitchen towel
• Rice cooker
• Pressure cooker
• Heat-resistant gloves
• Non-stick rice serving spoon (optional)

• Consider using brown basmati rice instead of regular white basmati rice when preparing Jeera rice.