How to cook Jasmine Rice (stove)
Recipe video above. The key to fluffy jasmine rice is to use less water than usual because it's a softer rice - only 1 1/4 cups for each 1 cup of rice. Most recipes get this wrong and the rice is way too soft/gummy. Rinsing is optional - it barely makes a difference to fluffiness (see comments
Foto: RecipeTin EatsIngredients
- 1 cup jasmine rice
- 1 1/4 cups water ((cold tap water))
- 1 cup jasmine rice
- 1 1/4 cups MINUS 2 tbsp water
Steps
Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.
Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
Cook 12 minutes or until water is absorbed by rice - tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
Place rice in a bowl, fill with water and swish. Once cloudy, drain. Repeat 2 - 3 more times until water is pretty clear - it will never be completely clear.
Drain rice in a colander, transfer to saucepan.
Add water - 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice. Follow cook steps above in No Rinsing.
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