Steaming Fluffy Jasmine Rice
Jasmine rice carries a floral aroma that defines the meal, but it turns into a gummy paste if mistreated. The secret is leaving the lid alone while it steams so the trapped moisture finishes the interior of the grain without turning the outside into mush.
Patience is your primary ingredient.
Do not stir the rice once the water begins to simmer, and resist the urge to peek under the lid. Steam is what cooks the top layer of grains.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 2 cupsJasmine rice
- 2 1/2 cupsCold water
- 1/2 tspKosher salt
Stripping the Starch
Place your rice in a sieve under cold running water, tossing it with your fingers until the water dripping out goes from milky white to transparent.
The method.
Combine
Add the rinsed rice, measured water, and salt to the pot. Stir once to ensure the grains are submerged.
Boil
Place the pot over medium-high heat. Wait until you see steady steam rising and the water surface bubbles vigorously.
Simmer
Drop the heat to the lowest setting. Cover the pot immediately with the tightest lid you have. Set a timer for 17 minutes.
Rest
Turn off the heat. Move the pot to a cool burner. Let it sit for 10 minutes, lid still on, to allow the residual heat to finish firming the grains.
Fluff
Remove the lid and use a fork to gently rake through the rice to release steam and separate the grains.
Other turns to take.
Coconut Infusion
Replace half of the water with unsweetened coconut milk for a richer, fragrant result.
Aromatic Scent
Add one whole star anise or a smashed clove of garlic to the pot before simmering.
When it doesn't go to plan.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to create a better seal.
Always use a fork to fluff; a spoon will crush the cooked grains and make the texture heavy.
If the rice is still too wet after the resting period, replace the lid and let it sit for another 5 minutes away from heat.
The ones that keep coming up.
Can I use an electric rice cooker?
The technique remains the same, but skip the boil step; simply use the 'white rice' setting, which is calibrated to manage the heat for you.
Why did my rice burn at the bottom?
Your heat was likely set too high during the simmer phase. Even on the lowest setting, some stoves run hot—consider using a flame tamer or diffuser if your burner has a high minimum temperature.