Cooking Jasmine Rice
Jasmine rice relies on a delicate balance of steam and absorption. Getting the grain to separate without turning mushy is entirely about managing the water ratio and leaving the lid undisturbed.
Consistency is in the rinse
If you skip the rinsing step, excess surface starch will cause the grains to clump together like paste. The water should transition from milky white to nearly transparent before you start cooking.
- Fine mesh strainer
- Heavy-bottomed pot with a tight-fitting lid
- Fork
What goes in.
- 1.5 cupsJasmine rice
- 1.8 cupsCold water
- 1/2 tspSalt (optional)
Hands off the lid
The moment you remove the lid, you lose the pressure and steam necessary to cook the top layer of rice evenly. Keep it sealed tight until the rest period is finished.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it, moving the grains with your hand until the runoff water is clear.
Combine and boil
Add the rinsed rice, measured water, and salt to the pot. Bring to a boil over medium-high heat. You will see bubbles breaking across the surface.
Simmer
Once boiling, cover the pot immediately and turn the heat to the lowest possible setting. Set a timer for 15 minutes.
Rest
Turn off the heat. Let the pot sit on the burner, covered, for at least 10 minutes. The residual steam finishes the cooking process.
Fluff
Remove the lid and use a fork to gently lift and separate the grains. Do not mash or stir vigorously.
Other turns to take.
Coconut Infusion
Replace one-quarter of the water with canned full-fat coconut milk for a richer, fragrant grain.
Aromatic Steam
Add a bruised stalk of lemongrass or a small knob of ginger to the pot while simmering for subtle fragrance.
When it doesn't go to plan.
Use a glass lid if you have one; it lets you check for water absorption without lifting the seal.
If the rice seems too wet after the rest period, leave the lid off for another two minutes to let excess moisture evaporate.
Always measure your water by weight if you want extreme precision; 1 cup of rice usually drinks 250 grams of water.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much water or the heat was too high, which caused the rice to boil into a porridge rather than steaming.
Can I use a rice cooker?
Yes, but maintain the same 1:1.25 ratio if the internal markings don't align with your preference for grain firmness.