Basmati Rice - Easy Absorption Method

Chef: Danny Clarke

Description: This is simply my own go to recipe for authentic and easy Basmati Rice. It is leagues better than any microwave or boil in the bag alternative, doesn't require an expensive rice cooker and has no unpleasant additives either! I decided to write this one up because in my eyes its a great wee bit of knowledge to have on hand, after all rice is one of the most versatile foods out there! You can alter the aromatics any way you like, sometimes I also add a sprinkle of cumin seeds or a dried chili for a touch of heat.

Skill Level: Easy

vegetarian gluten free sustainable

Prep Time
5 minutes
Total Time
15 minutes
4 to 4

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  • to taste Seasalt
  • 2.0 whole Cardamom Pods
  • 1.0 whole Bay Leaf
  • 2.0 tsp Schwartz Pilau Rice Seasoning
  • 10.0 gram Butter
  • 1.5 cup Water
  • 1.0 cup Basmati Rice


  1. Place your basmati rice into a sieve and rinse under cold water until the water runs clear and then allow the rice to drain for a while. (Washing the rice removes the extra unwanted starch so the rice wont end up sticky or gummy.)

  2. Once the rice is fairly drained, add it to a pot that has a tight fitting lid. Now add your seasonings and aromatics along with a good knob of butter and a small pinch of sea salt.

  3. Pour one and a half cups of cold water over the rice and bring to a gentle boil over medium - high heat. As soon as it starts to boil, drop the heat to as low as it goes and place the lid on tightly. ( Do not remove the lid once it is on, doing so will cause steam to escape and may lead to under cooked rice!)

  4. Set a timer for 10 minutes. Once the timer goes off, turn off the heat completely and allow the rice to sit a further 2 minutes. Give the rice a good stir and serve immediately.

Recipe by Danny Clarke, Danny Clarke