Perfect Basmati Rice

Steps

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1. 1
   Pick through the basmati rice to remove any brown bits or debris.
   ≈0:42
2. 2
   Rinse the rice gently under cold water about four to five times until the water runs clear, being careful not to break the grains.
   ≈0:48
3. 3
   Submerge the rinsed rice in cold water, covering it by about two inches, and soak for 20 minutes.
   ≈2:01
4. 4
   While the rice soaks, prepare a 5.5-quart or larger heavy-bottomed pot or Dutch oven, preferably non-stick or stainless steel with a tight-fitting lid.
   ≈2:17
5. 5
   Place the pot on the smallest or medium burner and add the 4 cups of water. Bring to a boil and optionally add bay leaves, cinnamon stick, cloves, black cardamom, and green cardamom for flavour.
   ≈2:31
6. 6
   Add 1 teaspoon of Himalayan salt and 1 tablespoon of extra virgin olive oil to the boiling water.
   ≈2:52
7. 7
   With about 1 minute left on the rice soaking timer, give the rice one final gentle rinse and drain well.
   ≈3:20
8. 8
   Add the drained rice to the boiling spiced water and increase heat to high to bring it back to a rolling boil.
   ≈3:38
9. 9
   Boil over high heat for about 5 minutes, stirring gently once. After about 4 minutes, reduce heat to medium.
   ≈4:01
10. 10
    Once most of the liquid has evaporated and rice grains float at the surface with bubbles visible, cover the pot. Move to the smallest burner on lowest heat and cook covered for another 20 minutes without lifting the lid.
    ≈4:21
11. 11
    After 20 minutes, keep the lid on and let the rice rest for a further 10 to 20 minutes to finish cooking through residual heat.
    ≈4:44
12. 12
    Turn off the heat, remove the lid, and gently fluff the rice with a fork. The grains should be perfectly separated and fluffy. Pick out any whole spices before serving.
    ≈4:57
13. 13
    If you plan to make fried rice, spread the cooked rice on a tray and leave uncovered to cool completely.
    ≈5:49