Скачать или смотреть Super Easy No-Measure Basmati Rice

Super Easy No-Measure Fluffy Basmati Rice (Boil, Drain & Steam – Now with Salt, Butter/Oil & Turmeric)
What you'll need (still eyeball it all!):

Basmati rice (any amount you need)
A big pot of water (plenty for boiling like pasta)
Fine-mesh strainer or thin colander
Pot with tight lid (for steaming)
Salt (to taste – start with a generous pinch or two per pot of water)
Butter (a good pat or two) or oil (like vegetable/ghee/olive – same amount)
Turmeric powder (a small pinch to ½ tsp depending on how yellow/golden you want it)

Steps:

Rinse the rice — Put the basmati in a bowl, cover with cold water, swirl gently, pour off the cloudy water. Repeat 3–4 times until the water is mostly clear.
Soak — Cover with fresh cold water and let soak for about 1 hour (key for fluffy, elongated grains). If rushed, 30 minutes works.
Boil the water — Get a large pot of water boiling on high heat. Add salt to taste (taste the water—it should be noticeably salty like pasta water, as some drains off). Add a small pinch to ½ tsp turmeric now for even golden color throughout the rice.
Add the rice — Drain the soaked rice well, then add it to the boiling salted/turmeric water. Stir gently once to separate grains.
Bring back to a boil — Let it return to a full rolling boil.
Cook — Reduce heat to medium-high (around 7–8 on the dial—steady bubbling). Set timer for 5 minutes. Stir once or twice to avoid sticking.
Check & drain — At 5 minutes, taste a grain—it should be almost done (soft with a tiny firm center).
Pour everything into a thin/fine strainer to drain fully. Shake gently; let drip 1–2 minutes.

Finish with butter/oil — Put the drained rice back into the empty pot. While it's hot, add butter (or oil if you prefer) to taste—a pat or two per cup of dry rice is great for shine and flavor. Stir gently to coat evenly. (The heat melts it in perfectly without sogginess.)
Steam — Put the tight lid on. Place back on the burner turned to low. Set timer for another 5 minutes (this steams it to perfection, locks in flavors, and keeps grains separate).
Rest & fluff — Turn off heat and let sit covered 5–10 minutes if possible. Fluff with a fork. Your gorgeous, golden, buttery basmati rice is done—long, fluffy grains, no mush!

Why these additions work great here:

Salt in boiling water seasons deeply without over-salting (excess drains away).
Turmeric in the boil gives a natural yellow hue and mild earthy taste—classic for Indian-style yellow rice.
Butter/oil after draining adds richness and gloss without interfering with the boil/drain process.

This beats any quick-cook rice packet—simple, foolproof, and customizable. Great as a side for curries, dals, or grilled meats!