Basmati White Rice
Fluffy, separate grains perfect for curries and pilafs make this your go-to aromatic rice.
What it is
Basmati is a long-grain rice variety originally grown in the foothills of the Himalayas. The name means 'fragrant' in Hindi, and this rice is known for its naturally sweet aroma and delicate flavor.
How to cook
Rinse rice until water runs clear, then use a 1:1.5 ratio (1 cup rice to 1.5 cups water). Bring to a boil, reduce heat to low, cover and simmer for 18 minutes. Let stand 5 minutes before fluffing with a fork.
Flavor and texture
Delicate, slightly sweet flavor with a natural nutty aroma. When cooked properly, grains are fluffy and separate rather than sticky, with a tender but firm texture.
Best uses
Perfect for Indian curries, Middle Eastern pilafs, rice bowls, stir-fries, and as a side dish for grilled meats or vegetables. Also excellent for making rice pudding or fried rice.
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 1-2 yearsif stored properly in original bulk bin |
| Sealed (pantry) | 3-5 yearsin airtight container |
| Refrigerated | 5-7 yearsextends shelf life in humid climates |
| Frozen | 30+ yearsindefinitely if kept at 0°F |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Cooking tip
Soak the rice for 30 minutes before cooking to achieve the longest, fluffiest grains and reduce cooking time slightly.
Interesting note
True basmati rice actually improves with age - properly stored basmati develops better texture and stronger aroma after aging for at least one year.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), basmati rice needs 22–25 minutes instead of 18. Rinse the grains until the water runs clear, use 1¾ cups water per cup of rice, and rest 10 minutes off the heat.