Basmati Rice

Basmati rice originates from the Indian subcontinent. Its name comes from the Sanskrit word vasmati, which means aromatic and has 12 times more aromas than the other types of rice. In the trade process between India and Middle east basmati was introduced in the Persian, Arab and other Middle Eastern cuisines. In India and Pakistan basmati is the most popular rice type.

  • Preparation time35 min
  • Cooking time15 min
  • Portions4
  • 250g basmati rice
  • salt
  • 2-3 green cardamoms/whole star anise/lemon zest (optional for seasoning)
  1. Rinse the rice 6-7 times with cold water until the water is clear.
  2. Cover the rice with cold water and let it soak for 30 minutes.
  3. Discard the water in which the rice soaked. Put the rice in a saucepan and pour 1.5 tsp. fresh cold water.
  4. Add 1 tsp. salt and cover with a lid.
  5. If you want to flavor the rice add 2-3 green cardamom / whole star anise / lemon zest.
  1. Transfer the pot to a hot plate and increase heat to the maximum.
  2. Bring to a boil, reduce heat to minimum and cook for 10 minutes. If foam appears lift the lid briefly.
  3. At the end of 10 minutes, immediately pour the rice into a large plate / tray to interrupt the cooking process and let it cool for 3-4 minutes, after which it is ready for consumption.
  4. Serve with a dish of your choice.
  • Download recipe (pdf)