White Basmati Rice
Basmati is the rice that fills the kitchen with a nutty, popcorn-like fragrance before it even hits the plate. Long grains that cook up dry and separate, never sticky.
What It Is
Basmati is a long-grain rice grown for its distinctive aroma, which comes from a naturally occurring compound it shares with fresh bread and popcorn. This one is grown in California, where cold nights and hot days in the Sacramento Valley produce grains that hold their shape and stay fluffy rather than clumping together.
It is the classic choice for dishes where each grain should stand on its own: biryanis, pilafs, rice bowls, or a simple pot alongside a saucy curry or braise. The long grains also make it a good candidate for fried rice the next day.
What To Do
Rinse it until the water runs mostly clear, then use a 1 to 1.5 ratio of rice to water. Bring to a boil, drop to the lowest simmer, cover, and cook 15 minutes. Turn off the heat and let it sit, lid on, for another 5 minutes before fluffing with a fork. Do not lift the lid early.
For more flavor, toast the dry rice in a little butter or oil for two minutes before adding water, or swap some water for broth. Store in a sealed container away from light and heat. It keeps well for a year or more.
