Ina Garten Steamed Basmati Rice

Ina Garten steamed basmati rice takes 10 minutes and 3 ingredients, no package directions needed. She simmers it covered, then rests it off the heat so the grains stay al dente. That bite makes it an easy side for a weeknight dinner or family dinner.

The 10 minute simmer is the whole trick, so set a timer and keep the lid on the pot. Most people cook rice too long, which leaves the grains soft and sticky instead of light and separate.

Source: Go-To Dinners (2022)

Ina Garten Steamed Basmati Rice

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

2

minutes

Cooking time

15

minutes

Calories

280

kcal

Long grain basmati simmers with butter and salt for ten minutes, then finishes covered off the heat until the grains turn tender with a firm center and fluff apart with a fork.

Ingredients

• 1 1/2 cups white long-grain basmati rice, such as Rice Select
  

• 1 tablespoon unsalted butter
  

• Kosher salt

Directions

• Combine: Combine 2 1/2 cups water, the rice, butter, and 2 teaspoons salt in a medium saucepan.
• Simmer: Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes. (You may have to pull the pot halfway off the burner to keep the rice at a simmer.)
• Rest and fluff: Turn off the heat and allow the rice to sit, covered, for 3 to 5 minutes, until just cooked through. Fluff with a fork and serve hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro digital kitchen timer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap in a different rice?

Basmati is what the 10 minute timing is built around, so a swap changes the result. Jasmine cooks softer and stickier, which loses the bite Ina is after. Brown basmati needs closer to 40 minutes and more water, so it will not work in this method.

How do I store the leftovers?

Cool it quickly and get it into the fridge within an hour, then keep it covered for up to four days. Reheat it in a covered pan with a splash of water so it steams instead of drying out. Do not leave cooked rice sitting on the counter for hours, because that is a real food safety risk.

Can I make it ahead for a dinner party?

It is much better fresh, since rice firms up as it cools and never fluffs quite the same way again. If you need a head start, cook it about an hour ahead and leave it covered in the pot off the heat. Fluff it right before serving and it will still be good, just a touch softer.

What pot should I use?

A medium saucepan with a lid that actually seals is the whole equipment list. The lid matters more than the pot, because escaping steam leaves the rice dry before the 10 minutes are up. A heavy bottom helps too, since thin pans scorch the layer sitting against the heat.

Why did my rice come out mushy?

Usually too much time, too much heat, or a lifted lid. Ina simmers for just 10 minutes, which is shorter than most package directions, then lets the covered pot finish the job off the burner. If your stove runs hot, slide the pot halfway off the heat to hold a bare simmer.