CRISPY BASMATI RICE — Basmati rice is cooked on the stovetop with butter and shallots, then sautéed until crispy in this unique and delicious twist on plain rice.
Rice is a staple side dish at our house–we eat it several times a week–and when I feel like changing things up a bit, I make this Crispy Basmati Rice.
If you love those little bits of crispy rice that sometimes stick to the side of your rice cooker, then you are going to love this recipe.
Except with this dish, no one has to fight over the crispy bits, because there is plenty of crispy rice for everyone.
The cooking process for this rice is a little different than the usual stove-top method (and definitely different than the rice cooker method), but it’s still super easy, and worth the few extra steps.
One of the biggest differences is that this rice cooks uncovered, which is a bit unconventional, but trust me, it works.
And yes, soaking your rice ahead of time really does make a huge difference in the final product. That’s how you get all those perfectly separated grains of rice.
Plus, you need the soaking water for cooking your rice, so you don’t want to skip that step. Just make sure you plan ahead, since you’ll need about 30 minutes to soak your rice.
There are all kinds of ways you could season this rice. I like to keep it simple, with some salt and pepper, and maybe a handful of fresh herbs tossed in at the end.
If you do want to add other spices, sauté them with the shallots for the best results and most flavor.
If you’re looking to change up the way you serve rice, this Crispy Basmati Rice is a favorite at my house, and definitely a must try!
Be sure to save this Crispy Basmati Rice recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Crispy Basmati Rice
- Basmati rice
- Salt and pepper
- 2 cups basmati rice
- 4 cups cold water
- 4 tablespoons butter, divded
- 1 medium shallot, minced
- 2 teaspoons salt
- 1/2 teaspoon pepper
- In a large bowl, soak the rice in 4 cups water for for 25-30 minutes. Drain the rice and reserve the soaking water.
- In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the shallots and cook until soft, 3-5 minutes. Add the drained rice to the sauté pan and cook and stir until the rice crackles, about 2 minutes.
- Add the reserved cooking water, along with the salt and pepper, and stir gently to combine. Bring to a simmer, then turn the heat to low and simmer, uncovered, for 12-15 minutes, or until rice is tender. Do not stir.
- Remove the pan from the heat and spoon the rice into a large bowl.
- Return the pan to the heat and add the remaining 2 tablespoons of butter. When the butter is sizzling, add one cup of the cooked rice back to the pan. Cook until the rice is browned and crispy, about 5 minutes.
- Stir the crispy rice back into the cooked rice. Add additional salt and pepper, if needed, before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 774mgCarbohydrates: 16gFiber: 0gSugar: 1gProtein: 2g
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Who Dished It Up First: Adapted from The Home Cook