# Best Method To Cook Basmati Rice

**URL:** <https://boards.straightdope.com/t/best-method-to-cook-basmati-rice/634227>\
**Category:** Cafe Society\
**Created:** [September 9, 2012, 8:22pm UTC](https://boards.straightdope.com/t/best-method-to-cook-basmati-rice/634227 "2012-09-09T20:22:54Z")\
**Posts on this page:** 1\
**Showing post:** 17

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [September 9, 2012, 11:03pm UTC](https://boards.straightdope.com/t/best-method-to-cook-basmati-rice/634227/17 "2012-09-09T23:03:45Z")

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> [@John\_Mace](#):
>
> It’s OK, but a little sticky and not like what I’d get at an Indian restaurant.

That’s where the rinsing part comes in. (Though I suspect you know that.)

Also, the real foolproof method is just to cook it up like pasta. Rinse the rice a couple times and cook it in WAY more boiling water than you need. Like, say, 4 cups or more for one cup of rice. Cook it at a full boil for 12-15 minutes, pour through a strainer, cover it with a towel for five minutes, and serve. You really cannot screw it up this way, and you get nice, individual grains of rice. I know that at least some (perhaps most) of the Indian restaurants around here do it this way.

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