Go Back

Gordon Ramsay Rice Recipe

Fluffy fragrant basmati rice steamed with cardamom, star anise, salt, and pepper using Ramsay's season-first, never-lift-the-lid technique — ready in 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 2 cups basmati rice
  • 3 cups cold water
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
The aromatics
  • 4 to 5 green cardamom pods lightly crushed
  • 2 whole star anise

Equipment

  • Fine-mesh sieve
  • Medium saucepan with a tight-fitting lid
  • Fork

Method
 

  1. Wash until clear. Rinse the basmati in a fine-mesh sieve under cold running water 3 to 4 times, swishing gently, until the water runs almost clear.
  2. Season before cooking. Tip the washed rice into the saucepan and stir in the salt, pepper, crushed cardamom pods, and star anise while the rice is still raw.
  3. Cold water, lid on. Pour in 3 cups of cold water, put the lid on the pan, and bring to a boil over high heat.
  4. Simmer low, do not lift that lid. Reduce the heat to low and simmer gently for 8 to 10 minutes without ever lifting the lid.
  5. Rest, then fluff. Take the pan off the heat and rest, lid on, for 5 minutes. Remove the cardamom and star anise, then fluff with a fork using a lifting, folding motion.

Notes

Day-old rice makes the best fried rice: refrigerate leftovers within 2 hours and use within 2 to 3 days. Remove any remaining whole spices before chilling.
 
Fish out the cardamom pods and star anise before serving — they are for fragrance, not for eating.
 
For a pilau-style version, swap the water for chicken stock and bloom the spices in a tablespoon of butter before adding the rice.