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parboiled basmati rice served on a plate
5 from 4 votes

Parboiled Basmati Rice (Stovetop Method)

Blog: www.nextinlime.com

Author: Nelo
Servings: 3

Ingredients

  • 1 cup (185 g) parboiled basmati rice - aka sella basmati (Note A)
  • 1.5 cups (355 ml) water - for cooking (not soaking)
  • ¾ teaspoon salt
  • 1 tablespoon olive oil - or any cooking oil
  • some fresh parsley - optional, for garnishing

Instructions

  • Using a fine mesh strainer, wash the rice under cold running water until the water runs clear (takes about a minute).
  • Then soak in room temperature water for 1 hour in warm water or 2 hours in room temperature water (Note B). Strain after soaking.
  • Combine water, salt, olive oil in a saucepan. Cover and bring to a boil on medium-high heat. Once boiling, add the drained parboiled rice, give a quick mix and cover with lid again.
  • Cook for 4 to 7 minutes or until the rice has absorbed most of the water (not all). Be watchful during this time – if the liquid starts to spill out, turn down the heat a little, briefly lift the lid to let steam escape – then cover again.
  • To check if it's time for next step, remove the lid and look for small holes with bubbles on the surface. If you see this, give the rice a gentle mix and cover again.
  • Now reduce the heat to the lowest setting and let the rice steam exactly 15 minutes. It's important not to remove the lid during this step.
  • 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.
  • Once the resting time is up, remove the lid, spoon out the rice, garnish with some parsley leaves (optional) and serve.

Notes

Note A: Parboiled basmati rice – the grains of this rice variety are firmer than regular basmati. And less prone to getting sticky or mushy if mistakenly overcooked. You can find it in Indian, Pakistani and Middle Eastern stores.
Note B: Soaking rice – soaking is NOT optional. For the best results, aim for the 2-hour soak. If short on time, a quick 1-hour soak in warm water will do. Without soaking, you'll end up with unevenly cooked rice that won't reach its full potential in cooked grain size and texture.
Note C: Helpful content – click on the links below for related useful content in the main body of the post.
Note D: Related – try this buttered basmati rice or cumin spiced basmati rice next.