How to cook rice in a pot

how to cook basmati rice in a pot or pan – perfectly cooked basmati rice on the stove top.

how to basmati cook rice in a pot

this post on cooking basmati rice has been long overdue. i prepare rice almost every day. by now i have got a good experience of cooking rice in both the pan, pressure cooker and electric cooker. on some days i cook rice in pressure cooker to reduce my time and workload. and when we have our relatives or guests at our place, i cook the rice in an electric cooker. the rice cooked in the pressure cooker is on the sticky side and may not be preferred by some.

on days when i make dal tadka or dal fry or a vegetable or paneer curry or rich gravies, we prefer separate grains. on these days, i cook basmati rice on stove top. with sambar and rasam, i cook other varieties of rice.

there are two ways of cooking rice in a pot.

  • boiling method – rice is cooked is ample amount of water. once the rice grains are cooked, the water is discarded.
  • absorption method – rice is cooked in precise amount of water.

i use both the methods. in this post, i am sharing the absorption method of cooking basmati rice. here, i have cooked the rice till the grains are soft and fluffy. there is no slight bite in the rice nor are they al dente. i always cook rice properly. even a slight uncooked bit in the grains can give stomach problems.

how to basmati cook rice in a pan

for most regular rice and basmati rice, the ratio of rice:water is usually 1:2. this is the ratio i follow when cooking rice in a pot. if using brown rice basmati rice or parboiled basmati rice (sella basmati rice) the ratio changes as both these rice take a longer time to cook.

rice:water raito for cooking pre soaked rice in a pan:

  • regular basmati rice – 1:2
  • organic basmati rice – 1:2½
  • brown basmati rice – 1:3
  • parboiled basmati rice or sella basmati rice – 1:2½ to 3

if you make biryani at times then you can also check this post sharing how to cook basmati rice for biryani.

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Classic Pressure Cooker Steamed Rice

Just add the ingredients directly in the pressure cooker and go.

Pressure Cooker White Rice

  • 1 cup (250 ml) long grain white rice (such as Basmati)
  • 1½ cups (375 ml) Water (or vegetable liquid)
  • 1 teaspoon olive oil (or butter) -optional
  1. To the pressure cooker add the rice, water and oil.
  2. Close and lock the lid of the pressure cooker.
  3. For electric pressure cookers: Cook for 3 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time.
  4. When time is up, open the pressure cooker with the 10-minute Natural release method – move the cooker off the burner and do not remove the lid. Instead, count 10 minutes for the contents to finish cooking and steaming using the cooker's residual heat. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
  5. Fluff with a fork and serve.

Add rice, water and oil to pressure cooker. Pressure cook rice for the recommended time.

Bain Marie Pressure Cooker Steamed Rice

With this method, the rice is actually steamed in a heat-proof dish which is then placed inside the pressure cooker. This method is particularly useful when pressure cooking something that you’ll be serving with rice – as in this pressure cooker brown rice and chickpea curry recipe.  Or, rarely,  to compensate for a low-quality pressure cooker or a particularly strong heat source that consistently results in burned rice using the classic method.

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Pressure Cooker White Rice – Bain Marie Method

  • 1 cup (250 ml) long grain white rice (such as Basmati)
  • 1½ cups (375 ml) water
  • 1 teaspoon oil (or butter) – optional
  1. Prepare the pressure cooker by adding 1 cup of water, or the minimum required by the cooker to maintain pressure. Then, lower the steamer basket into the cooker.
  2. To the heat-proof bowl add the rice, water and oil.
  3. Lower the un-covered bowl onto the steamer basket in the pressure cooker.
  4. Close and lock the lid of the pressure cooker.
  5. For electric pressure cookers: Cook for 3 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time.
  6. When time is up, open the pressure cooker with the 10-minute Natural release method – move the cooker off the burner and do not remove the lid. Instead, count 10 minutes for the contents to finish cooking and steaming using the cooker's residual heat. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
  7. Remove the heat-proof bowl from the pressure cooker, fluff with a fork and serve.

White rice steamed in the pressure cooker In the pressure cooker base: the minimum liquid required, the steamer basket, a heat-proof dish containing rice and water.

Pressure Cooker steamed RicePRESSURE COOKER Steamed Rice

method to cook basmati rice in a pot or pan:

how to cook basmati rice in a pot or pan rough calories per serving 373 kcal

  • 1 cup heaped basmati rice or 200 grams basmati rice
  • 2 cups water or 500 ml water or add as required depending on the quality of rice
  • ½ teaspoon oil (optional)
  • ¼ teaspoon salt or add as per taste
  1. take 1 cup heaped basmati rice in a bowl.
  2. begin to rinse the rice grains in running water. rinse the rice with a gentle swirling of your fingers in the bowl.
  3. the rice has to be rinsed till the water becomes clear, transparent and without starch.
  4. then soak the rice in 3/4 to 1 cup water for 30 minutes.
  5. after 30 minutes, strain the rice very well and keep aside.
  1. in a deep bottomed pan, add 2 cups water (500 ml). use a wide deep pan so that the water does not spill out while cooking.
  2. add 1/2 tsp oil. you can also use butter or ghee. this step is optional and you can just skip it too. also add 1/4 tsp salt or as per your taste.
  3. on a medium flame, let the water come to a boil. then add the rice.
  4. once all the rice grains are added, you can gently shake the pan, so that the rice grains settle down. or alternatively, you can also give a gentle stir with a fork.
  5. cover the pan with its lid. if the grains do not look cooked and the water has got over, then add 2 to 3 tbsp of hot water. stir gently with a fork.
  6. lower the flame and cook the rice till done and all the water has been absorbed. it took me 8 minutes for the rice to be tender, soft and fluffy. you can check once or twice while the rice is cooking.
  7. to check the doneness, press a cooked rice grain with your thumb and forefinger. it should be soft and mash easily. or you can bite into a few rice grains. it there is resistance in the bite, this means the grains need to be cooked for some more time.
  8. allow a standing time of 5 minutes, before you open the lid. then gently fluff the rice with a fork.
  9. serve these perfectly cooked rice grains with your favorite curry or dal.
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