Vermicular | Basmati Rice

Basmati Rice

Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[NORM] [1.0–4.0] 30–60 min


1–4 rice cups (180–720 ml) basmati rice
189–756 ml cold water (1 cup rice to 1.05 cups water)

  1. Measure the amount of rice using rice measuring cup. Level off with a chopstick or with the back of a knife to precisely measure.

  2. Transfer rice into a fine-mesh strainer stacked on a bowl and fill with cold water. Pull up the strainer when the bowl is full; discard water. Place the strainer back in the bowl and refill with fresh water. Gently rinse the rice by moving three fingers in a circular motion; discard water. Repeat this step one more time. Once you finish rinsing, drain well and transfer the rinsed rice into the pot.

  3. Using water measuring cup, precisely measure and add the appropriate amount of water into the pot. (Exactly 189 ml of water for 1 rice cup).

  4. Select [RICE COOKING] mode and [WHT] for the white rice option. Next, select the desired finish from [NORM] (Normal), [SCORCH] (Scorched) or [PORR] (Porridge). Lastly, select the amount of rice you are cooking from [1.0–4.0] rice cups. (For Porridge option, the amount of rice allowed to cook is up to 1.5 rice cups). Press [START] to begin.

  5. Once rice cooking is complete, loosen the cooked rice by cutting the rice into quarters and folding each quarter using a rice spatula. Mix well and serve warm.

  1. Freezing is the best way to store leftover rice without deteriorating its flavor and texture. Make sure to wrap leftover rice in microwave-safe plastic wrap while it is still warm to prevent rice from losing moisture. The flavor will continue to deteriorate even if wrapped, so ensure to freeze once it cools.

  2. When ready to eat, defrost frozen rice in a microwave for about 2–3 minutes. Ensure to keep the wrap during defrosting. A steamer can also be used for defrosting.

  • You can adjust the amount of water to change the firmness of rice finish. If you prefer a softer texture, add 5–10% more water than specified.

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Musui–Kamado with the Vermicular Cookbook.

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