Steaming Jasmine Rice
Jasmine rice carries a natural floral scent that defines the meal it accompanies. The goal is separate, individual grains that are tender but hold their structure under a fork.
Commit to the seal.
The steam inside the pot is what cooks the rice. If you lift the lid during the process, you lose that energy and will end up with raw spots.
- heavy-bottomed pot with a tight-fitting lid
- fine-mesh strainer
- fork
What goes in.
- 2 cupsjasmine rice
- 2 cupswater
- 1/2 tspkosher salt
The importance of the rest
Leaving the rice covered for ten minutes after the heat is off allows the internal moisture to redistribute evenly through the grains, ensuring the bottom layer is as fluffy as the top.
The method.
Rinse the rice
Place the rice in a fine-mesh strainer and run cold water over it. Use your hand to agitate the grains. Keep going until the cloudy water turns clear.
Combine
Add the rinsed rice, measured water, and salt to the pot. Give it one quick stir to distribute the grains.
Bring to a boil
Set the burner to medium-high. Watch closely; as soon as the water boils, turn the heat to the absolute lowest setting.
Simmer
Cover with the lid. Let it cook undisturbed for exactly fifteen minutes. Do not peek.
Rest
Remove the pot from the burner, keeping the lid on. Let it sit for ten minutes. The residual heat finishes the steaming process.
Fluff
Remove the lid and use a fork to gently turn the rice over. This releases the remaining steam and separates the grains.
Other turns to take.
Coconut Infusion
Replace half of the water with canned coconut milk for a richer, creamier texture.
Aromatic Infusion
Add a bruised stalk of lemongrass or a single star anise to the water before bringing to a boil.
When it doesn't go to plan.
If your pot lid is loose, place a sheet of parchment paper or a clean kitchen towel between the pot and the lid to create a tighter seal.
Measure your rice using the same cup you use to measure your water to ensure the ratio stays exact.
Never use a spoon to fluff the rice; it crushes the grains. A fork keeps them distinct.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much water or the heat was too high, causing the rice to boil into a paste before the water could be absorbed.
Can I cook more than 2 cups?
Yes, but you may need to increase the resting time slightly to account for the larger volume of steam trapped inside the pot.