Jasmine Rice

Jasmine Rice

from recipetineats.com
1 min
1 minute min

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 in post). And it's a pain! Also, if you rinse, you need to reduce water by 2 tablespoons to factor in that the rice becomes waterlogged!1 cup rice = 3 cups cooked = 3 to 4 servings as a side.

Ingredients

  • 1 cup jasmine rice
  • 1 1/4 cups water (cold tap water)
  • 1 cup jasmine rice
  • 1 1/4 cups MINUS 2 tbsp water

Directions

  1. 1

    No rinsing (my everyday method):

  2. 2

    Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.

  3. 3

    Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.

  4. 4

    Cook 12 minutes or until water is absorbed by rice - tilt pot to check (if lid not glass, then QUICKLY lift lid to check).

  5. 5

    Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.

  6. 6

    RINSED RICE (Note 3):

  7. 7

    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.

  8. 8

    Drain rice in a colander, transfer to saucepan.

  9. 9

    Add water - 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice. Follow cook steps above in No Rinsing.