Steaming Jasmine Rice
Jasmine rice is defined by its floral aroma and slightly sticky, soft texture. Mastering it is less about complex steps and more about respecting the hydration levels needed to keep each grain separate.
Consistency is in the rinse
Your goal is to wash away the loose starch from the surface of the grains. If the water runs cloudy, keep rinsing until it becomes clear.
- fine-mesh sieve
- heavy-bottomed pot with a tight-fitting lid
- fork
What goes in.
- 1.5 cupsjasmine rice
- 1.75 cupswater
- 1/2 tspsea salt (optional)
Keep the lid sealed
Once the water is simmering and the lid is on, do not lift it. The trapped steam finishes the cooking process, and losing that moisture midway leads to uneven, half-cooked grains.
The method.
Rinse the rice
Place the rice in a sieve and run cool water over it, tossing with your fingers until the water running through the bottom is nearly transparent.
Bring to a boil
Combine the rinsed rice, water, and salt in your pot. Set it over medium-high heat and bring just to a boil.
Simmer gently
Once boiling, reduce the heat to the absolute lowest setting. Place the lid on firmly and set a timer for 15 minutes.
Rest
Remove the pot from the heat source but leave the lid on. Let it sit undisturbed for 10 minutes to allow the moisture to distribute evenly.
Fluff
Remove the lid and use a fork to gently rake through the rice, lifting the grains to release residual steam.
When it doesn't go to plan.
Use a pot with a clear glass lid if possible; it lets you check for absorption without releasing the steam.
If the rice is still too firm after the resting period, sprinkle one tablespoon of water over the top, cover, and let it stand for another five minutes off the heat.
Avoid using a spoon to fluff the rice, as it can crush the softened grains.
The ones that keep coming up.
Why did my rice turn out mushy?
Too much water or too long of a cook time usually causes this. Ensure you use a standard measuring cup and stick to the 1.5 to 1.75 ratio.
Can I cook this in a standard rice cooker?
Yes, follow the manufacturer's markings for jasmine rice, but rinsing the rice beforehand remains essential for the right texture.
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