Cooking Jasmine Rice
Jasmine rice is defined by its subtle floral aroma and a texture that borders on sticky but remains light. Achieving the right finish depends entirely on managing moisture and respecting the resting period.
The starch is the enemy of texture.
If you skip the rinsing process, the excess surface starch will cause the grains to clump into a gummy mass rather than standing individually.
- fine-mesh sieve
- heavy-bottomed pot with a tight-fitting lid
- fork
What goes in.
- 1 cupJasmine rice
- 1.25 cupscold water
- 1/4 tspsalt
The ten-minute rest
Never lift the lid immediately after the water is absorbed. Allowing the rice to rest off the heat lets the remaining steam redistribute, softening the core of the grains while drying out the surface.
The method.
Rinse the rice
Place the rice in a sieve and run under cold water, swishing with your fingers until the water streaming out the bottom runs completely clear.
Combine
Add the rinsed rice, cold water, and salt to the pot. Stir once to ensure the rice is level.
Bring to a boil
Set the heat to medium-high. Watch for the moment the water reaches a boil, then immediately turn the heat to the lowest possible setting.
Simmer
Cover with a tight-fitting lid and cook for 15 minutes. Do not peek; opening the lid lets the steam escape and ruins the cooking environment.
Rest
Turn off the heat and slide the pot to a cool burner. Let it sit for 10 minutes with the lid still closed.
Fluff
Remove the lid and use a fork to gently rake through the rice to release the steam and separate the grains.
Other turns to take.
Coconut infusion
Replace one-quarter of the water with canned full-fat coconut milk for a richer result.
Aromatic base
Sauté a knob of smashed ginger or a piece of lemongrass in a teaspoon of oil before adding the rice and water.
When it doesn't go to plan.
Use a pot with a heavy lid; if your lid is loose, place a sheet of foil over the pot opening before putting the lid on to trap the steam.
Do not stir the rice while it is cooking, as this activates starches and makes the final dish mushy.
If your rice seems slightly underdone at the bottom, a quick splash of water and two more minutes of resting usually fixes the moisture balance.
The ones that keep coming up.
Can I use a rice cooker?
Yes, but use the same rinsing technique. The ratio often needs to be adjusted slightly to 1:1 depending on the specific model.
Why is my rice mushy?
You likely used too much water or failed to rinse the surface starch away before cooking.
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