How to cook Jasmine Rice (stove)

23 mins
Serves 4
https://www.recipetineats.com/how-to-cook-jasmine-rice/#recipe

Directions

  1. 1Place rice and water in a medium saucepan (one with a tight fitting lid).
  2. 2Place rice and water in a medium saucepan (one with a tight fitting lid).
  3. 3Place rice and water in a medium saucepan (one with a tight fitting lid).
  4. 4Bring to rapid simmer with NO LID on medium high.
  5. 5Bring to rapid simmer with NO LID on medium high.
  6. 6Bring to rapid simmer with NO LID on medium high.
  7. 7Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
  8. 8Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
  9. 9Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
  10. 10Cook 12 minutes or until water is absorbed by rice – tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
  11. 11Cook 12 minutes or until water is absorbed by rice – tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
  12. 12Cook 12 minutes or until water is absorbed by rice – tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
  13. 13Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
  14. 14Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
  15. 15Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
  16. 16Place 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.
  17. 17Place 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.
  18. 18Place 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.
  19. 19Drain rice in a colander, transfer to saucepan.
  20. 20Drain rice in a colander, transfer to saucepan.
  21. 21Drain rice in a colander, transfer to saucepan.
  22. 22Add water – 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice.
  23. 23Add water – 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice.
  24. 24Add water – 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice.
  25. 25Follow cook steps above in No Rinsing.
  26. 26Follow cook steps above in No Rinsing.
  27. 27Follow cook steps above in No Rinsing.

Ingredients

  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1.25 cups water (cold tap water)
  • 1.25 cups water (cold tap water)
  • 1.25 cups water (cold tap water)
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1.25 cups water
  • 1.25 cups water
  • 1.25 cups water

Equipment

medium saucepantight fitting lidcolanderrubber spatularice paddle

Tips

  • Use a medium to large saucepan for up to 2 cups. For 3 cups rice+, use a pot.
  • If lid is not tight fitting or heavy, then you may get bubble overflow – reduce heat if this happens, it will subside as water gets absorbed by rice.
  • Glass lid is easiest – you can see what’s going on inside without lifting the lid, especially useful at end to check if all water is absorbed.
  • If you rinse the rice, you must reduce the water by 2 tablespoons to account for the water that’s waterlogged in the rice.