Cooking
How to cook extra long grain basmati so every grain stays separate
Five steps that work for any extra long grain basmati, plus the two mistakes that make rice sticky.
3 October 2026 · 4 min read · Al Mukaram
The five steps
- Rinse 2 to 3 times in cold water until the water runs clear. This removes loose starch.
- Soak. 20 to 30 minutes for white basmati, 60 to 90 minutes for sella. Soaking lets the grain elongate fully.
- Boil in plenty of salted water, the way you would cook pasta.
- Cook until the grain is about 90 percent done: 6 to 8 minutes for white, 10 to 12 for sella.
- Drain, cover and steam on the lowest heat for 5 to 10 minutes. Fluff with a fork.
The two mistakes
Stirring during the boil breaks the long grains and releases starch. Skipping the soak leaves the grain short and uneven. Fix those two and almost any basmati will come out separate.
Absorption method
If you prefer not to drain, use 1 cup rice to 1.5 cups water for white basmati and 1 cup to 2 cups for sella. Bring to a boil, cover tightly, and cook on the lowest heat for 12 to 15 minutes before resting off the heat.