Cook Jasmine Rice On the Stove, Three Ways
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5
Cook Jasmine Rice On the Stove, Three Ways
Description
Cooking jasmine rice on the stove involves rinsing the rice (optional) and selecting from three methods. The primary method cooks rice uncovered over medium heat in just enough water to cover the grains, then lowers the heat, covers tightly, and simmers to absorb remaining water and steam. Another method involves parboiling rice in a large volume of boiling water before draining in a fine mesh strainer, reducing stickiness. The timing and water levels are adaptable by feel — such as the traditional finger method for measuring water depth above rice.
The resulting rice is fluffy with separate grains and characteristic jasmine aroma. These methods emphasize controlling moisture and heat to achieve the desired texture, whether tender or a bit firmer. Jasmine rice cooked this way complements Asian, Middle Eastern, or other dishes requiring fragrant white rice.
The notes recommend rinsing only if preferred or instructed on packaging and provide storage guidelines for cooked rice, suggesting refrigeration up to three days or freezing for up to three months. Reheating in a microwave or steamer is appropriate for leftovers.
Ingredients
- 1½ cup jasmine rice 330g/12oz (makes about 4 servings)
- water no precise measurement required
Instructions
- Rinse the rice under running water if you wish, but this step isn’t compulsory (see note 1).
Cooking Method 1: In a saucepan
- Put the rice into a saucepan, preferably one with a thick bottom (Use a pot if making a large quantity). Pour in cold water until it’s about 2 cm/ ¾ inch above the rice. This doesn’t need to be precise. See note 2 for a simple way to judge.
- Turn on the stove. Cook the rice UNCOVERED over medium heat until the water reduces to be level with the rice (you’d also see some holes in the rice).
- Turn down the heat to the lowest and immediately cover the pot with a well-fitting lid. Set a timer to 10 minutes and leave to cook (see note 3).
- When the time is up, remove the saucepan from the stove. Leave to sit for a further 5 minutes (Do not open the lid).
Cooking Method 2: In a strainer
- In a saucepan, bring ample water to a full boil then add the rice. Parboil over medium heat for 4 minutes. Then drain it in a heatproof fine mesh strainer.
- Add fresh water to the empty saucepan, bring it to a boil. Place in the strainer with the rice in it. Make sure the strainer is suspended over the saucepan and the water below doesn’t touch the rice (but not so little that it would dry out while steaming).
- Poke a few holes in the rice then cover with a lid. Leave to steam for 10 minutes. Remove from the heat and let it sit for a further 5 minutes.
Cooking Method 3: In a steamer
- In a wok/pot, bring ample water to a full boil then add the rice. Parboil over medium heat for 4 minutes. Then drain well.
- Put the rice into a steamer basket lined with a WET muslin cloth (or clean tea towel). Spread the rice to an even thickness and poke some holes.
- Add fresh water to the empty wok/pot. Bring it to a full boil then place the basket over. Cover with a lid and leave to steam over medium heat for 10 minutes. Turn off the heat. Let it sit (covered) for another 5 minutes.
Notes
- Rinsing jasmine rice is optional unless specified on the packaging.
- The "finger method" measures water depth above rice by fingertip for approximate accuracy.
- Cooking times can be adjusted for firmer or softer rice textures.
- Cooked rice stores in the refrigerator up to three days or freezes up to three months when airtight.
- Reheat leftover rice in a microwave or steamer; texture may be less fresh but suitable for fried rice or quick use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 293kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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