This boil-and-drain method is useful when you want a straightforward pan of white basmati without judging the exact moment all the water has absorbed. It makes roughly two servings. You will need a sieve, so set one within reach before the rice starts cooking.
Rinse 120 g of white basmati rice, simmer it uncovered in at least 500 ml of water for 10–12 minutes, then drain and rest.
Go straight to the stepsBefore you begin
This is an open-pan method based on Tilda’s white basmati guidance. Follow your packet if its instructions differ; brown rice takes longer.
What you’ll need
- 120 g white basmati rice
- At least 500 ml water
- Saucepan and lid
- Fine sieve and fork
Let’s do this
Step by step
- 01
Measure and rinse
Measure the rice. Rinse in a fine sieve under cold running water until the runoff is mostly clear.
A fine sieve keeps the uncooked grains in place as you rinse. Let the water drain before adding the rice to the saucepan.Open full-size image - 02
Bring the pan to a boil
Put the rinsed rice and at least 500 ml water into a saucepan. Bring to a boil.
- 03
Cook uncovered
Stir once, then cook over medium heat for 10–12 minutes. Check a grain for tenderness before draining.
- 04
Drain and let it rest
Carefully drain using the sieve. Return the rice to the pan off the heat, cover, and leave for 3 minutes.
- 05
Fluff and serve
Gently separate the grains with a fork. Serve, and promptly refrigerate any leftovers in shallow containers.
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Keep the method consistent
Rice instructions often look contradictory because they describe different methods. In this one, you drain off the cooking water. Do not combine its generous water amount with instructions that tell you to leave the lid on until every drop is absorbed. Follow one complete method from beginning to end.
For your first batch, measure rather than guessing and keep the package nearby. Note the brand, quantity, pan, and time that gave you the texture you wanted. When you change several things at once, it becomes harder to work out why the result changed. Brown basmati and ready-cooked pouches need their own directions.
Plan serving and cleanup before you start
Have the rest of the meal close to ready so the rice can be served after its short rest. Clear a safe space at the sink for draining and keep the sieve stable. The pan and escaping steam are hot; use appropriate protection and pour away from yourself.
If you are making rice for later, portion it into shallow food containers promptly instead of leaving the covered saucepan on the stove. Label the containers so the cooking date is easy to see. A rice bowl for lunch should start with safely stored rice, not an overnight pot that is rescued by reheating.
A quick final check
- You used white basmati and one consistent cooking method.
- A grain is tender before you drain the batch.
- Rice for later is being refrigerated promptly.
Common questions & sticking points
Can I use this for brown basmati?
Use the package’s brown-rice method and timing instead.
Can cooked rice sit out overnight?
No. Refrigerate within two hours, or one hour above 90°F. Rice left out too long should be discarded.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 21, 2026