Cooking Thai Jasmine Rice
Fragrant jasmine rice is defined by its subtle floral aroma and soft, slightly clingy texture. Mastering it requires strict attention to the rinse and a steady, low-heat steam.
Control the starch to prevent clumping.
The difference between fluffy, distinct grains and a gummy mass is the thoroughness of your rinse. Do not rush this step.
- Fine mesh strainer
- Heavy-bottomed pot with a tight-fitting lid
- Fork
What goes in.
- 2 cupsJasmine rice
- 2 cupsCold water
- 1/4 tspSalt (optional)
Resting is cooking
Never lift the lid immediately after the heat is turned off. The trapped steam finishes the cooking process and firms up the outer layer of each grain.
The method.
Rinse the grains
Place rice in a fine mesh strainer. Run cold water over it, tossing gently with your hand until the water draining from the bottom is completely clear.
Combine
Transfer the rinsed rice to the pot and add the measured water. If using, stir in the salt.
Bring to a boil
Place the pot over medium-high heat. Wait until the water reaches a rolling boil, then immediately turn the heat down to the lowest setting.
Steam
Cover the pot tightly with the lid. Let it cook undisturbed for 15 minutes. Do not peek; the steam is your primary cooking agent.
Rest
Turn off the heat and leave the pot on the burner for an additional 10 minutes. This allows the moisture to distribute evenly through the rice.
Fluff
Remove the lid and use a fork to gently rake through the rice, separating the grains without crushing them.
Other turns to take.
Coconut Rice
Replace half the water with unsweetened coconut milk for a richer, fragrant side.
Pandan Infused
Tie a single pandan leaf into a knot and tuck it into the water while the rice boils for a deeper, grassy aroma.
When it doesn't go to plan.
Use a pot with a clear glass lid if you are prone to peaking, though keeping it sealed is safer.
If the rice feels too firm after resting, add one tablespoon of water, cover, and steam on low for another two minutes.
Always measure rice and water by volume using the same cup to ensure the ratio remains exact.
The ones that keep coming up.
Can I use a rice cooker?
Yes, but ensure you still rinse the rice thoroughly. The ratio remains the same.
Why is my rice mushy?
This usually happens due to too much water or not rinsing the starch away effectively before cooking.
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