Grains, rice & flours · Rice

Basmati rice

Extra-long, slender, aromatic rice that lengthens as it cooks and stays dry and separate; the choice for biryani and pilau.

Also called: basmati

A kind of rice

32 recipes with it

What it is

Basmati is a long-grain rice grown mainly in the foothills of the Himalayas in India and Pakistan. Its needle-thin grains roughly double in length when cooked and have a nutty, popcorn-like aroma. Aged basmati is drier and cooks up more separate than new crop. It differs from jasmine rice, which is shorter, softer and slightly clingy.

Oryza sativa

How it’s used

Biryani, pulao and pilaf
Plain steamed rice for Indian, Pakistani and Persian meals
Jeera rice tempered with cumin
Persian chelow with a crisp tahdig

Characteristics

Taste: Delicately nutty.
Aroma: Distinctive fragrant, popcorn-like scent.
Texture: Dry, fluffy, separate and elongated.
When cooked: Rinse until the water runs nearly clear and soak 20–30 minutes for the longest, least broken grains; boil and drain, or use about 1.5 parts water by absorption.
Sold as: whole
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Indian, Pakistani, Iranian, Afghan, Bangladeshi, Gulf Arab, Punjabi

Storage

Pantry-stable. Airtight in a cool, dry cupboard; the aroma fades slowly over time.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Cooked rice can carry spores of Bacillus cereus that survive cooking; cool leftovers quickly (within about an hour), refrigerate, use within 1 day and reheat until steaming hot throughout. Do not keep cooked rice warm for hours.