How to cook basmati rice with the 1:1.5 rice-to-water ratio and a tight lid
Use 1 part rice to 1.5 parts cold water, bring to a boil fast, then simmer covered and don’t lift the lid so it steams properly.
Measure 1 part rice to 1.5 parts water (e.g., 400 g rice to 600 ml water) and start with cold water. Bring it to the boil quickly, then turn down and simmer 8–10 minutes with the lid on. Avoid lifting the lid so the rice can steam as it finishes.
The short version
- 1:1.5 rice-to-water ratio
- Lid stays on—don’t lift it while cooking
- Fluff with a fork at the end
What you need
- saucepan with lidA tight-fitting lid helps trap steam.
- forkoptionalUsed to fluff the rice at the end.
How to do it
- 1
Measure rice and water at 1 part rice to 1.5 parts water (e.g., 400 g rice to 600 ml water).
Use the ratio consistently for repeatable results.
Watch this step - 2
Start with cold water and put the pan on the heat.
Cold start is explicitly recommended here.
Watch this step - 3
Put the lid on, bring to the boil as quickly as possible, then turn the heat down to a simmer.
Get to the boil fast, then reduce heat.
Watch this step - 4
Simmer covered for 8–10 minutes and do not lift the lid while it cooks.
Leaving the lid on is described as the secret so it can steam.
Watch this step - 5
When water is absorbed, fluff with a fork to separate grains.
Forking opens the rice up and keeps it light.
Watch this step
What goes wrong
Lifting the lid during cooking
Keep the lid on so the rice steams and finishes evenly.
Why it works
A fixed ratio controls hydration, and keeping the lid on traps steam so the rice finishes cooking evenly without drying out.
Put it to use
Learn next
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