Steaming Jasmine Rice
Steaming jasmine rice requires a precise ratio of water to grain and a hands-off approach to preserve the delicate, floral structure of the rice. By rinsing away excess surface starch and using a tight-fitting lid to trap steam, the grains stay distinct and fluffy rather than turning into a gummy mass.
The rinse is not optional
If you skip rinsing the rice until the water runs clear, the excess starch will make the final result clump together. Use a heavy-bottomed pot that holds heat well.
- fine-mesh strainer
- heavy-bottomed pot with a tight-fitting lid
- fork
What goes in.
- 1.5 cupsjasmine rice
- 1.75 cupswater
- 0.5 tspsalt (optional)
Don't peek
The moment you lift the lid, you lose the pressure required to cook the rice evenly. Keep it sealed tight for the entire duration.
The method.
Rinse the rice
Place the rice in a fine-mesh strainer and run cold water over it, swirling with your fingers. Continue until the water running out of the strainer is completely clear.
Combine
Add the rinsed rice, water, and salt to the pot. Stir once to ensure the rice is submerged evenly.
Bring to a boil
Set the pot over medium-high heat. As soon as the water reaches a rolling boil, turn the heat down to its lowest setting.
Steam
Cover with the tight-fitting lid. Cook for 15 minutes. Do not remove the lid during this time.
Rest and fluff
Remove the pot from the heat and let it sit, covered, for another 10 minutes. Use a fork to gently lift and fluff the grains before serving.
Other turns to take.
Coconut Infusion
Replace 1/2 cup of the water with canned coconut milk for a richer, fragrant side.
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 tighter seal.
Jasmine rice should be slightly firm when bitten; if it feels mushy, you are using too much water.
A fork is the only tool you should use for fluffing; a spoon will break the grains.
The ones that keep coming up.
Can I cook jasmine rice in an electric rice cooker?
Yes, but use the same rinse-first method. The ratio often needs to be adjusted slightly depending on the machine, but 1:1.25 rice-to-water is a standard starting point.
Why is my rice stuck to the bottom of the pot?
The heat was likely too high or you didn't let the rice steam long enough off the burner. Ensure the lowest possible heat setting once the water boils.
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