Steamed Jasmine Rice
The secret to jasmine rice is the ratio of water to grain and resisting the urge to lift the lid. You want one part rice to one-and-a-quarter parts water, brought to a boil, then reduced to the lowest possible heat for exactly eighteen minutes before letting it steam off the burner.
Master the rinse to release the starch
If you skip the rinsing step, the rice will be gummy rather than individual and airy. The goal is to wash away excess surface starch until the water runs mostly clear.
- fine-mesh sieve
- heavy-bottomed pot with a tight-fitting lid
- fork
What goes in.
- 1 cupjasmine rice
- 1 1/4 cupscold water
- 1/4 tspsalt
Hands off the lid
The lid is not a window. Every time you lift it, you lose the pressure and moisture necessary to finish the cooking process, resulting in hard, undercooked kernels.
The method.
Rinse the rice
Place the rice in a fine-mesh sieve and run it under cold tap water. Swirl it with your fingers until the water dripping out the bottom shifts from milky white to translucent.
Combine
Transfer the rinsed rice to the pot. Add the water and salt. Stir once to ensure the rice is submerged and even.
Boil
Set the pot over medium-high heat. Bring to a boil, uncovered. Once bubbles cover the surface, immediately turn the heat to the lowest setting.
Cover and cook
Cover with the lid and set a timer for 18 minutes. Do not stir or peak.
Rest
After 18 minutes, move the pot off the heat. Keep the lid on for another 5 minutes. This final rest allows the moisture to redistribute through the grains.
Fluff
Remove the lid and use a fork to gently rake through the rice, lifting it from the bottom to release the steam.
Other turns to take.
Coconut infusion
Replace one-quarter of the water with canned coconut milk for a richer result.
When it doesn't go to plan.
If your stove runs hot, place a heat diffuser between the burner and the pot to prevent the bottom layer of rice from burning.
Use a glass lid if you have one; it lets you watch the water level without breaking the steam seal.
Old rice is better than fresh—if you want to make fried rice, cook this a day in advance and keep it in the fridge.
The ones that keep coming up.
Can I use brown jasmine rice instead?
No, brown rice requires more water and a much longer cooking time to soften the bran layer.
Why is my rice mushy?
You likely added too much water or didn't rinse the starch off effectively before starting.
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