Simple Parboiled Basmati Rice

Cooking parboiled basmati rice (aka sella basmati) on the stovetop is easy. Many of us love regular basmati rice – and for good reason. But the parboiled variety is great too, if you cook it right and give it a chance.

It's less prone to getting mushy if you accidentally overcook.

You can prepare it the simple way that I'm sharing here and serve as a side dish. Or use as an alternative to white rice in one-pot rice meals for perfectly fluffy grains.

Love rice sides? Try my chicken bouillon rice, cumin spiced basmati rice or this Persian style barberry rice next.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Parboiled basmati rice – commonly sold as "sella basmati". This variety goes through a pre-cooking process that partially boils the rice in its husk. The grains are firmer than regular basmati and less prone to getting sticky or mushy if overcooked. So a great choice for rice-based dishes like pilafs and biryanis. But but but…. it also requires longer soak time than regular basmati. You can find it in Indian, Pakistani and Middle Eastern stores. Look for long grain or extra long grain options.
• Water – you'll need 1.5 cups of water for every 1 cup of rice you're cooking.
• Salt – the right amount of salt is important to bring out the best taste. So don't skimp.
• Cooking oil – I use olive oil but feel free to use any cooking oil you prefer.
• Fresh parsley – optional, for garnishing.

How to make parboiled basmati rice

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – Wash and soak rice (tips in recipe card below). Put water, salt, olive oil in a saucepan. Cover and bring to a boil on medium-high heat.

Step 2 – Once boiling, add the drained parboiled rice, give a quick mix.

Step 3 – Cover with lid again. Cook for 4 to 7 minutes or until the rice has absorbed most of the water.

Step 4 – To check if it's time for next step, remove the lid, look for small holes with bubbles on the surface. If you see this, give the rice a gentle mix and cover again. Reduce the heat to the lowest setting and let the rice steam exactly 15 minutes.

Step 5 – Next – turn off the heat, remove the saucepan from burner but don't remove the lid. Let the rice rest covered for 15 minutes so it can finish cooking with the residual heat.

Step 6 – Uncover, spoon out the rice, garnish with some parsley leaves (optional) and serve.

Substitutions and variations

• Rice varieties – this parboiled basmati rice cooking method can also be used for most other parboiled rice varieties (white rice only, not brown).
• Broth/stock – you can replace water with chicken or veggie broth for more flavor. But may have to reduce the quantity of added salt.
• Garnishes – fresh parsley is great, but chopped cilantro, dill or mint are also nice options.
• Aromatics – fresh minced garlic or diced chilies like jalapeno and serrano can be added for fresh flavor and subtle heat. Cook them in the oil for few seconds before you add rice, water and salt. Use 1 or 2 cloves of garlic per cup of rice and adjust the amount of chilies to your heat preference.

What to serve it with

• Curries and stews – all kinds! Whether it's eastern-style tikka masala, korma, dal, butter chicken or western-style beef stew with potatoes and carrots – this rice is the perfect side.
• Grilled or roasted meats – think grilled chicken, roasted lamb, barbecued ribs or kebabs.
• Simple stir-fries – because no one ever said simple white rice and jasmine rice are your only options.
• Fish – well-seasoned, pan cooked, grilled or baked fish. Saucy recipes work particularly well.

Storage and reheating

• Storage – transfer leftovers to an airtight container and refrigerate. Consume within 3 days. Not freezer friendly, the texture changes.
• Reheating – transfer leftovers to a pot/pan, sprinkle some water and warm on very low heat. Mix occasionally. If microwaving, sprinkle a little water on top and reheat in 1 minute spurts. Mix gently after each spurt.

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