On our site we have a foolproof recipe for basmati rice gifted to us by Meera Sodha. It’s simple and foolproof and definitely lives up to its name Perfect Basmati Rice—I know because I’ve tried it. Sodha advises soaking the grains in water for 20 minutes before adding them to a hot oiled pan, then covering the whole thing with boiling water. After another 20 minutes, she promises fluffy rice, ready to serve.
Now that you’ve mastered basmati rice at its simplest, here are some riffs: Speckle it with herbs or stud it with lentils. Try your hand at a rich and comforting biryani or follow this Persian technique and shape it into an impressive mold with crisp outer edges. Take a look through these recipes for some suggestions.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.