Perfect Basmati from your combi‑steamer

In a professional kitchen, everything revolves around consistency, speed and quality. Basmati rice may seem simple, but anyone who has ever served a sticky mass knows that achieving perfectly fluffy, aromatic grains is a real skill.
Many kitchens use a combi‑steamer — but how do you get the very best basmati out of it? Below, we share the key tips & tricks.

Why Steam?

Steaming is not only efficient; it’s also the best method for preserving the delicate aromas of basmati.
No more stressing about scorching or uneven cooking — the combi‑steamer delivers the same top‑quality result every time. It’s ideal for mise‑en‑place and large‑volume preparation.

1. Preparation

• Rinse the basmati rice under cold running water until the water runs clear.
  • This removes excess starch and prevents stickiness.
• Use a shallow stainless‑steel GN pan.
  • Maximum 2–3 cm high for optimal steam penetration.
• Preheat the combi‑steamer to 100% steam, approximately 100°C.

2. Cooking

• Water ratio: 1 part rice to 1.25–1.5 parts water (e.g. 1 kg rice → 1.25–1.5 L water)
  • 1.25 → extra fluffy, drier, “restaurant‑style”
  • 1.5 → slightly softer, with more tolerance during holding
• Recommended: Cover the GN pan with foil or a fitted lid.
  •  Especially for large batches, covering helps prevent moisture loss and avoids the rice drying out.
• Steam for 20–25 minutes, depending on batch size and equipment.

3. Finishing

• Let the rice rest for 5 minutes in the closed tray to allow the grains to set.
• Fluff with a fork and serve immediately — or cool down quickly for cold mise‑en‑place.

Serving suggestion: basmati as a flavour carrier

Combine with Indian curry, roasted vegetables and fresh naan bread.
Colours, aromas and textures shine on the dry, elegant structure of basmati.