Steaming Jasmine Rice
Jasmine rice carries a floral aroma that is easily lost if the starch is handled incorrectly. This method treats the grain gently, allowing the steam to cook each kernel through without turning the base of the pot into a starchy paste.
The rinse is the foundation.
If you skip washing the rice, the excess surface starch will cause the grains to clump together. Use a fine-mesh strainer and cold water until the runoff is translucent.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh strainer
- Fork
What goes in.
- 2 cupsjasmine rice
- 2 cupscold water
- 1/2 tspfine sea salt (optional)
Maintain the seal
Do not lift the lid once the heat is lowered. The trapped steam is the only thing cooking the rice in the final twelve minutes; opening the pot releases that pressure and ruins the texture.
The method.
Rinse the rice
Place rice in a mesh strainer. Run cold water over it, moving the grains with your hand until the water flowing out is completely clear.
Combine
Add the rinsed rice, measured water, and salt to the pot. Stir once to ensure even distribution.
Bring to a boil
Set the burner to medium-high. Watch for the moment the surface bubbles steadily across the entire pot.
Steam
Reduce heat to the lowest setting possible. Place the lid on firmly and set a timer for 12 minutes.
Rest
Turn off the heat. Let the pot sit, covered, for another 10 minutes. This allows the moisture to redistribute evenly through the grains.
Fluff
Remove the lid and use a fork to gently rake through the rice, lifting from the bottom to separate the grains.
Other turns to take.
Infused
Add a bruised stalk of lemongrass or a small strip of pandan leaf to the pot before boiling for a more pronounced aromatic profile.
When it doesn't go to plan.
If your lid is loose, place a clean kitchen towel between the pot and the lid to help create a tighter seal.
Do not stir the rice while it is steaming, as this releases starch and creates a heavy, gummy texture.
Older jasmine rice may require an extra tablespoon of water; fresh harvest rice is usually perfect at a 1:1 ratio.
The ones that keep coming up.
Why is my rice crunchy at the bottom?
The heat was likely too high during the steaming phase or the pot bottom is too thin. Use a heat diffuser if your stove runs hot.
Can I use boiling water to start?
Yes, it speeds up the process, but start your 12-minute timer the moment you lower the heat to the minimum setting.
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