Steaming Jasmine Rice
Jasmine rice is defined by its subtle floral aroma and a texture that should be distinct, not clumped. The key is to manage the steam so the rice hydrates evenly from bottom to top.
Clear the starch
If you skip the rinsing step, the excess surface starch will create a gummy layer that compromises the texture of the finished grain.
- fine mesh strainer
- heavy-bottomed pot with a tight-fitting lid
- fork
What goes in.
- 2 cupsjasmine rice
- 2 1/2 cupscold water
- 1/2 tspkosher salt
The importance of the seal
Do not lift the lid once the water begins to simmer. That trapped steam is what cooks the rice; letting it escape results in dry, undercooked grains.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it, tossing with your fingers until the water running through the bottom is completely transparent.
Combine and heat
Add rice, water, and salt to the pot. Place over medium-high heat until the water hits a visible boil.
Reduce and cover
Immediately lower the heat to the lowest setting and cover with the lid. Let it cook undisturbed for exactly 15 minutes.
Rest and fluff
Remove the pot from the heat. Keep the lid on for another 5 minutes, then pull the grains apart gently with a fork before serving.
Other turns to take.
Coconut Rice
Replace half of the water with full-fat canned coconut milk for a richer, creamier finish.
Aromatic Infusion
Add a bruised stalk of lemongrass or a small knob of ginger to the pot during the steaming process.
When it doesn't go to plan.
Use a pot with a transparent lid if you have one, so you can monitor the evaporation without breaking the seal.
If the rice seems too firm after resting, splash a tablespoon of hot water over it, cover again, and let it stand for 3 more minutes.
Measure your rice with the same cup you use to measure your water to keep your ratios consistent.
The ones that keep coming up.
Why does my rice stick to the bottom of the pot?
The heat was likely too high or the pot base is too thin. Ensure your heat is set to the lowest possible level once the pot is covered.
Can I use a different ratio of water?
Jasmine rice is delicate. Too much water makes it soft, and too little leaves it hard in the center. Stick to the 1 to 1.25 ratio for consistent results.
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