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Perfect Brown Basmati Rice (Absorption Method) Makes about 3–4 servings Ingredients 200g brown basmati rice (about 1 cup)
500ml water (2½ cups)
½ teaspoon salt (optional) To make 1. Rinse the rice
Place the rice in a bowl and rinse it under cold water 2–3 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
 2. Soak (optional but recommended)
Soak the rinsed rice in cold water for 30 minutes. Drain well before cooking.
This helps reduce cooking time and improves texture.
 3. Add rice to pan
Place the drained rice in a saucepan with 500ml water and salt, if using.
 4. Bring to a boil
Bring the water to a boil over medium-high heat.
 5. Simmer and cover
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer gently for 25–30 minutes, or until the water is fully absorbed and the rice is tender.
 6. Rest and fluff
Turn off the heat and let the rice rest covered for 5–10 minutes.
Then fluff with a fork before serving.
 ✅ Tips * Don’t lift the lid while the rice is cooking — the steam is key!

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