How to cook Jasmine Rice (stove)
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How to cook Jasmine Rice (stove)
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Recipe video above. The key to fluffy jasmine rice is to use less water than usual because it's a softer rice - only 1 1/4 cups for each 1 cup of rice. Most recipes get this wrong and the rice is way too soft/gummy. Rinsing is optional - it barely makes a difference to fluffiness (see comments in post). And it's a pain! Also, if you rinse, you need to reduce water by 2 tablespoons to factor in that the rice becomes waterlogged!1 cup rice = 3 cups cooked = 3 to 4 servings as a side.
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Ingredients
No rinsing method:
- 1 cup jasmine rice
- 1 1/4 cups water (cold tap water)
Rinsed rice:
- 1 cup jasmine rice
- 1 1/4 cups MINUS 2 tbsp water
Instructions
No rinsing (my everyday method):
- Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.
- Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
- Cook 12 minutes or until water is absorbed by rice - tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
- Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
RINSED RICE (Note 3):
- Place rice in a bowl, fill with water and swish. Once cloudy, drain. Repeat 2 - 3 more times until water is pretty clear - it will never be completely clear.
- Drain rice in a colander, transfer to saucepan.
- Add water - 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice. Follow cook steps above in No Rinsing.
Notes
- Saucepan:
- You need simmer, if it sits there doing nothing then the rice bloats and goes gummy.
- Rinsing - only rinse if a) force of habit you can't break; b) you bought direct from a rice farm or similar and the rice might need cleaning (Retail rice sold in packets is clean); or c) your Asian mum would have your head if you didn't rinse. 😂
- Reduce water - If you rinse the rice, you must reduce the water by 2 tablespoons to account for the water that's waterlogged in the rice. That is - use 1 1/4 cups MINUS 2 tablespoons of water per 1 cup of rice (per ingredients list).
- must
- Nutrition per serving, assuming 4 servings.
- Use a medium to large saucepan for up to 2 cups. For 3 cups rice+, use a pot.
- If lid is not tight fitting or heavy, then you may get bubble overflow - reduce heat if this happens, it will subside as water gets absorbed by rice.
- Glass lid is easiest - you can see what's going on inside without lifting the lid, especially useful at end to check if all water is absorbed.
- Reason we bring to simmer without lid is to reduce risk of overflow once lid goes on. If you bring to simmer with lid on, you need to be more careful about exactly when you turn the heat down so it doesn't get foamy overflow. Much easier to to lid off first, then lid on when you turn it down.
Nutrition Information
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Calories
169cal
(8%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
6mg
(0%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3- 4
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169cal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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