How to cook Jasmine Rice (stove)
Directions
- 1Place rice and water in a medium saucepan (one with a tight fitting lid).
- 2Bring to rapid simmer with NO LID on medium high.
- 3Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
- 4Cook 12 minutes or until water is absorbed by rice – tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
- 5Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
- 6Place 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.
- 7Drain rice in a colander, transfer to saucepan.
- 8Add water – 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice.
- 9Follow cook steps above in No Rinsing.
Ingredients
- 1 cup jasmine rice
- 1.25 cups water (cold tap water)
- 1 cup jasmine rice
- 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.