Steaming Fragrant Jasmine Rice
Jasmine rice carries a natural floral aroma that defines its character. The goal is to cook the grain until it is tender but retains its shape, avoiding the trap of a mushy, clumped pot.
Control the steam, control the rice.
The biggest mistake is opening the lid early; every time you peek, you lose the moisture needed to finish the grains at the top of the pot.
- Heavy-bottomed pot with a tight-fitting lid
- Fine mesh strainer
- Fork
What goes in.
- 2 cupsjasmine rice
- 2 1/2 cupscold water
- 1/2 tspsea salt (optional)
Washing away the surface starch
Place the rice in a mesh strainer and run cold water over it while gently agitating with your hand. Stop only when the water draining out is completely clear rather than cloudy.
The method.
Rinse
Rinse the rice thoroughly until the water runs clear. Drain well so you don't throw off the final water ratio.
Combine
Place the rice, water, and salt into the pot. Stir once to ensure no rice is stuck to the bottom.
Boil
Bring the water to a boil over medium-high heat. As soon as you see bubbles breaking the surface across the entire pot, turn the heat down to your stove's lowest setting.
Simmer
Cover the pot with the lid and set a timer for 15 minutes. Do not lift the lid under any circumstances.
Rest
Turn off the heat. Keep the pot covered and let it sit for another 10 minutes. This allows the steam to redistribute and finishes the cooking process.
Fluff
Remove the lid and use a fork to gently rake through the rice to separate the grains.
Other turns to take.
Coconut Infusion
Replace half of the water with canned coconut milk for a richer result.
Aromatic Boost
Toss a crushed stalk of lemongrass or a knot of pandan leaves into the pot before simmering.
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.
Always use cold water to start, as it encourages even cooking from the center out.
Avoid using a spoon to fluff the rice, as it will crush the softened grains; a fork is the only tool for this.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much water or the rice was not rinsed enough, leaving too much surface starch.
Can I use a rice cooker instead?
Yes, the ratio remains the same, though the rinse step is even more critical when using an automated machine.
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