Preparation info
  • Serves


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

This is a lengthier process than some rice cooking methods, but the end result will be perfectly fluffy rice, with each grain intact.

You will need a large pan with a lid (which is only positioned for step 5).


  • 360 g basmati rice
  • 2 tsp fine sea salt
  • A generous squeeze of


  1. Fill a large bowl with cold water and gently add the rice. Move the rice around with your hands to help release the starch, then let the rice settle to the bottom. Pour out the water, then repeat this process until the water is clear (usually 3–4 times). Cover the rice with fresh cold water and leave to soak for 1 hour.
  2. Pour 3 litres boiling water into a large