Rice is one of the most staple Indian dishes, yet cooking the finest Basmati Rice to perfection takes expertise and care. Learn how to cook a big batch of fluffy rice that can be repurposed into easy, convenient meals.

Basmati Rice is an everyday delicacy loved and cooked in millions of Indian households. Although preparing rice is easy and convenient, cooking large volumes can seem daunting and hard at first.

So, whether you’re making a biryani feast for a family dinner or planning to repurpose it for small meals, following simple tips can help.

Tip #1 When cooking long-grain basmati rice, rinse them before cooking to get rid of the excess starch. Soaking it in cold water for 30 minutes before boiling can help cut down cooking time.

Tip #2 Avoid stirring rice as it cooks, or you might run the risk of turning it sticky. Preferably add a spoonful of ghee or butter to ensure the grains are fluffy and separate.

Let’s start with the process.

Take a large, covered pot and pour 18 big cups of water to boil, keep the flame high and add salt. Next, reduce the heat to medium, add rice and bring to a simmer. Cook rice for about 10-20 minutes and taste it, it should still be slightly al dente.

Do this in batches if you are cooking a large volume of rice, strain it through a fine mesh strainer.

Spread rice in an even layer on a rimmed baking sheet and let it cook. Transfer to freezer bags, pat down into an even layer and freeze it.

Defrost by transferring frozen rice in the microwave. Cover and cook over low heat and stir occasionally and add more water if necessary.