How To Make Perfect Basmati Rice

Wash the basmati rice well, until the water runs clear. You can do this over a colander, making sure you swish the rice around so all the starch comes out. Alternatively, you can do this in a large bowl by adding water, swishing it around till it becomes cloudy and then tipping the water out - you'll need to do this several times until the water runs clear.

Cover the basmati rice in a large bowl with enough water to submerge it completely. Allow this to soak for at least 30 minutes.

In a large pot or pan, add an ample amount of water and salt. There should be more than enough water to completely submerge the rice. Bring the water to a rolling, rumbling boil.

Drain out the water from the soaked basmati rice, then add the basmati rice into the boiling water.

Allow the rice to cook over a high heat, being careful not to stir too much and being gentle when doing so. Cook this until the rice is al dente (about 80% cooked) - this can take between 6-8 minutes, but the most accurate gauge will be checking the rice yourself. It should be cooked, but still have a bite to it.

Once the rice is al dente, drain it out into a colander. You can discard the water.

In the same pot/pan you were using to cook the rice, add the butter/oil/ghee. Place this over the lowest heat setting possible. Swirl the fat around, then add the basmati rice you've just drained. Very carefully fold the rice into the fat, being cautious not to break any grains.

Place a tight-fitting lid lined with a clean tea towel over the rice, and allow the rice to steam undisturbed for 15-20 minutes. Optionally, you can place a pre-heated flat pan under the pot/pan the rice is steaming in to help it steam more evenly.

Fluff the rice up gently using a flat spoon immediately after the steaming time is over, even if you don't intend on serving it immediately.