Steamed Jasmine Rice
Rinse jasmine rice until the water runs clear, then simmer it in a measured 1:1.25 ratio of rice to water. Keep the lid sealed tightly, resist the urge to peek, and let it rest off the heat before fluffing with a fork.
The rinse is the secret to separate grains.
Excess starch on the surface makes rice gummy; wash it away until the water is no longer cloudy to ensure each grain stays distinct.
- Fine-mesh sieve
- Heavy-bottomed pot with a tight-fitting lid
- Fork
What goes in.
- 1 cupJasmine rice
- 1 1/4 cupsWater
- 1/4 tspSalt (optional)
The seal is sacred
Once you turn the heat down, do not lift the lid. The trapped steam is the only thing cooking the top layer of rice evenly.
The method.
Rinse
Place the rice in a sieve and run cool water over it, using your fingers to agitate the grains until the runoff is clear.
Combine
Add the rice, water, and salt to the pot. Give it one quick stir to distribute the grains evenly across the bottom.
Boil
Bring to a boil over medium-high heat. As soon as you see bubbles breaking the surface, turn the heat to the lowest possible setting.
Simmer
Cover the pot tightly and simmer for 15 minutes. If your lid is loose, place a folded kitchen towel between the pot and lid to trap the moisture.
Rest
Remove the pot from the heat and leave it covered for another 10 minutes. This allows the residual steam to finish the grains.
Fluff
Remove the lid and use a fork to gently lift and separate the grains from the bottom up.
Other turns to take.
Aromatic Infusion
Add a bruised stalk of lemongrass or a small knob of fresh ginger to the water while it simmers.
Coconut Rice
Replace half of the water with unsweetened coconut milk for a richer texture.
When it doesn't go to plan.
If you live at a high altitude, you may need an extra tablespoon of water and a slightly longer simmer time.
Avoid using a wooden spoon to fluff; the tines of a fork are essential to keep the rice airy rather than mashed.
If the rice sticks to the bottom, your heat was likely a fraction too high; reduce it further next time.
The ones that keep coming up.
Can I use a rice cooker?
Yes, follow the same rinsing protocol and use the 'white rice' setting, keeping the 1:1.25 ratio.
Why did my rice turn out crunchy?
The lid likely leaked steam or the heat was too low to generate enough pressure. Always ensure a tight seal.
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