To cook jasmine rice perfectly, use a water-to-rice ratio of about 1 1/4 cups of water for every 1 cup of dry jasmine rice. Here are two common methods: Rice Cooker Method:
- Rinse about 3 rice cooker cups (approximately 2 1/4 US cups) of jasmine rice under water to wash off starch.
- Pour off most of the water, leaving some behind is fine.
- Add water up to the corresponding line for the amount of rice (e.g., "3" line for 3 cups).
- Cover and start the rice cooker.
- Cooking large quantities (8 cups or more) may require multiple batches for consistency.
Stovetop Method:
- Rinse about 1 cup of jasmine rice until water runs mostly clear.
- Soak rice in water for 15-20 minutes covered with 2 inches of water.
- Drain and add fresh water equal to the volume of rice (1 cup rice: 1 cup water).
- Bring to a boil over medium-high heat, then reduce to low and cover.
- Simmer for about 15 minutes until water is absorbed.
- Remove from heat and let steam, covered, for 10 minutes.
- Fluff with a fork before serving.
Tips:
- Use a tight-fitting lid and avoid lifting it while cooking.
- Optionally, place a kitchen towel between pot and lid to absorb condensation.
- Adding a pinch of salt or a teaspoon of oil can enhance flavor and texture.
This method yields fluffy, aromatic jasmine rice ideal as a side or in various dishes.
