Top Jasmine Rice
Cook jasmine rice on the stovetop in a thick-bottomed pot. This straightforward method is ideal for everyday cooking.
Ingredients
jasmine long-grain rice
1 cup
water (adjust for age of rice)
1¼ cups
Instructions
1
Step 1
In a medium heavy-bottomed saucepan (preferably with a transparent lid for observation), rinse the rice with 2 to 3 changes of water until the water runs nearly clear (see page 37). Drain.
2
Step 2
Pour in the water and gently swirl the rice with your hand so the grains settle evenly across the bottom. Place the pot over high heat and bring the water to a gentle boil. Bubbles will gather around the edge. Reduce the heat to the lowest setting and seal the lid tightly. Cook for 15 to 18 minutes, or until all the water has been fully absorbed.
3
Step 3
Turn off the heat and let the rice rest, covered, for another 10 minutes. Uncover and gently fluff the rice with a fork or chopsticks. The rice should not clump; the grains should remain distinct. Keep covered until serving. Serve hot.
