Steamed Jasmine Rice
Rinse the jasmine rice until the water runs clear to remove excess starch, then cook it in a covered pot with a one-to-one ratio of water to rice. Steam on low heat until the grains are tender and separate, then let it rest off the heat before fluffing with a fork.
The starch is the enemy of fluffy rice.
Your success depends entirely on rinsing the rice thoroughly; if the water is milky, keep rinsing. Use a heavy-bottomed pot to prevent burning the bottom layer.
- Fine-mesh strainer
- Heavy-bottomed pot with a tight-fitting lid
- Fork
What goes in.
- 2 cupsJasmine rice
- 2 cupsCold water
- 1/2 tspFine sea salt (optional)
Do not peek
Once you reduce the heat to low, the seal of the lid is doing the work. Lifting it allows the steam to escape, which results in unevenly cooked, gummy rice.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it. Use your fingers to agitate the grains until the water exiting the strainer is completely transparent.
Combine
Add the rinsed rice, the 2 cups of fresh water, and the salt to your pot. Stir once to ensure no rice is stuck to the bottom.
Bring to a boil
Place the pot on the stove over medium-high heat. Wait until the water reaches a rolling boil.
Steam
Immediately turn the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and set a timer for 15 minutes.
Rest
Remove the pot from the heat source and let it sit, covered, for 10 minutes. This allows the moisture to redistribute evenly through the grains.
Fluff
Remove the lid and use a fork to gently lift and separate the grains. Do not stir, or you will crush the delicate structure of the rice.
Other turns to take.
Aromatic Rice
Add a small piece of bruised lemongrass or a single pandan leaf to the pot before boiling to infuse the rice with a floral scent.
Toasted Rice
Sauté the dry, rinsed rice in a teaspoon of neutral oil for one minute before adding the water for a nuttier finish.
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 help create a better seal.
Jasmine rice has a specific fragrance that develops as it cooks; if you don't smell it after 10 minutes, your heat might be too low.
For the most consistent results, measure your rice by volume using the same cup you use to measure the water.
The ones that keep coming up.
Why is my rice gummy?
You likely didn't rinse the starch off the surface of the rice, or you used too much water. Stick to the 1:1 ratio.
Can I use a rice cooker?
Yes, follow the same rinsing protocol. Use the 'white rice' setting, which is calibrated for this grain length.
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