How to Cook Basmati Rice With Less Starch

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 07/25/19
A bowl of Basmati rice

FotografiaBasica / Getty Images

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
232 Calories
0g Fat
51g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 232
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 108mg 5%
Total Carbohydrate 51g 19%
Dietary Fiber 1g 5%
Protein 4g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you enjoy cooking basmati rice, you're not alone. It is common in many Indian meals. Learn how to cook basmati rice so it gives off less starch. This method of cooking rice is great if you want to get rid of as much starch as possible. It is, however, a hit-or-miss method for the first few times you try it and requires that you pay attention to the rice as it cooks. No more serving up clumpy basmati rice—with this technique, you can enjoy the splendor of each grain without them sticking together. 

Ingredients

Steps to Make It

  1. Put the rice in a sieve, and thoroughly wash it under running water. You know it is washed well when the water runs clear. This not only cleans the rice but also removes some of the starch from it, so it never gets into the mixture.

  2. Put the rice into a deep pot that can contain at least three to four times the volume of the rice as the rice will swell as it cooks.

  3. Add the water and the salt, and then stir the mixture.

  4. Set up to cook it on medium heat. When the water comes to a rolling boil, stir once, and reduce heat just a little. Cover the pan. Some people put aluminum foil under their lid to prevent steam from escaping. Others add a drop of vinegar and say that keeps the rice grains separate, but that may affect taste.

  5. In about five to seven minutes, use a slotted spoon to lift out a few grains of rice, so you can see how they are cooking. Test a grain of rice by smashing it between your thumb and index finger. The rice is cooked if it squashes up completely. If it is raw, the center of the grain will still be a little hard. If that is the case, cook the rice for a few more minutes and test it again.

  6. If the rice is done, immediately remove it from the heat, and strain through a large sieve or a colander. Place the sieve or colander on top of a large empty bowl, and cover with a clean tea towel. Allow the rice to rest for about five minutes.

  7. The rice is ready to eat when lots of the grains on the surface seem to stand up.

  8. Use a fork to fluff up the rice, and serve it while it is still hot.