How to cook Jasmine Rice (stove)

23m
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. 2Bring to rapid simmer with NO LID on medium high.
  3. 3Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
  4. 4Cook 12 minutes or until water is absorbed by rice – tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
  5. 5Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
  6. 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.
  7. 7Drain rice in a colander, transfer to saucepan.
  8. 8Add water – 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice.
  9. 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.