Steaming Jasmine Rice
Jasmine rice relies on its floral scent and a texture that is firm yet separate, rather than clumped. The key is to manage the moisture so the grains swell fully without turning into a porridge.
Control the steam, control the rice.
The seal on your pot is the most important factor in how the rice cooks. If your lid is loose, place a sheet of foil over the pot before pressing the lid down.
- heavy-bottomed saucepan with a tight-fitting lid
- fine-mesh sieve
- fork
What goes in.
- 2 cupsjasmine rice
- 2.5 cupscold water
- 0.5 tspkosher salt
The clarity test
Run cold water through the grains in a sieve while gently agitating with your fingers. Stop only when the water draining from the bottom is completely transparent.
The method.
Rinse
Place the rice in a fine-mesh sieve and rinse under cold running water for at least one minute, tossing the grains to ensure even contact.
Combine
Transfer the rinsed rice to the saucepan. Pour in the 2.5 cups of cold water and add the salt. Stir once to distribute.
Boil
Place the pot on the burner over medium-high heat. Bring to a boil. As soon as you see large bubbles breaking the surface, put the lid on tightly.
Simmer
Immediately drop the heat to the absolute lowest setting. Set a timer for 15 minutes. Do not lift the lid; the steam inside is doing the work.
Rest
Turn off the heat. Let the pot sit, covered, for 10 minutes. This allows the moisture to redistribute evenly throughout the grains.
Fluff
Remove the lid and use a fork to gently lift and rake through the rice to let the trapped steam escape.
Other turns to take.
Toasted Rice
Before adding the water, melt a teaspoon of oil in the pot and toast the raw, rinsed rice for 2 minutes until it smells like popcorn.
When it doesn't go to plan.
If the rice is too firm after resting, splash a tablespoon of water into the pot, cover, and put it back on the lowest heat for 3 minutes.
Never use a spoon to fluff rice; the rounded edges will crush the grains and create a gummy texture.
Jasmine rice is aged; newer crops may require slightly less water, so adjust the water volume down by a tablespoon if it consistently finishes too soft.
The ones that keep coming up.
Why does my rice stick to the bottom?
Your heat was likely too high at the start of the simmer, or the pot is too thin-bottomed. Ensure you drop to the lowest heat setting immediately after boiling.
Can I cook more than 2 cups at once?
Yes, but keep the ratio of 1:1.25. If you increase the volume significantly, you may need to increase the resting time by 5 minutes to ensure even hydration.
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