Steaming Jasmine Rice
Fragrant, long-grain jasmine rice relies on the correct ratio of starch removal to moisture. If you skip the rinsing step, the grains clump together into a paste; if you skip the resting step, the residual steam won't finish the cooking process.
Control the steam
The seal on your lid is the most important part of this process. If steam escapes too quickly, the rice will remain firm and chalky in the center.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 2 cupsJasmine rice
- 2.5 cupsCold water
- 0.5 tspKosher salt (optional)
Remove the surface starch
Place rice in a sieve and run under cold water, moving the grains with your fingers. Continue until the water passing through the sieve turns from cloudy white to completely transparent.
The method.
Combine
Add the rinsed rice, water, and salt to your pot. Stir once to ensure no grains are stuck to the sides.
Boil
Bring the water to a boil over medium-high heat. Do not walk away; once it hits a boil, turn the heat down immediately.
Simmer
Cover the pot with the tightest lid you have. Lower the heat to the absolute minimum setting and set a timer for 15 minutes.
Rest
Turn the heat off entirely. Keep the lid on for at least 10 minutes. This allows the moisture to redistribute evenly throughout the grains.
Fluff
Remove the lid and use a fork to gently lift and separate the grains. Do not mash them against the bottom of the pot.
Other turns to take.
Coconut Infusion
Replace half of the water with canned coconut milk for a richer result.
Aromatic
Add a bruised stalk of lemongrass or a star anise pod to the water while it simmers.
When it doesn't go to plan.
If your lid is loose, place a clean kitchen towel between the pot and the lid to create a tighter seal.
Always use a heavy-bottomed pot to prevent scorching at the base during the simmer.
Don't lift the lid during the simmer or the rest; you are losing the pressurized steam that cooks the rice.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much water or skipped the rinsing process. Excess surface starch turns into a gummy coating if not washed away.
Can I cook more than 2 cups at a time?
Yes, but keep the ratio of 1.25 cups of water to 1 cup of rice constant. You may need to add 2 minutes to the rest time for larger batches.
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