<p data-start="865" data-end="1176">So I tried makingcreamy basmati rice last weekend just to experiment, and I wasn&rsquo;t expecting much honestly. But it came out surprisingly good. The grains were still long and separate, but the cream gave it that soft, rich feel. I kept the spices very light because I didn&rsquo;t want to overpower the basmati aroma.

<p data-start="1178" data-end="1355">I think the main thing that made a difference was using good quality rice. If the rice isn&rsquo;t aged properly, it turns sticky fast. This one stayed fluffy even after adding cream.



<p data-start="1357" data-end="1452">Has anyone else tried something similar? Would love to know if you add herbs or keep it simple.