how to cook jasmine rice
With the right water to rice ratio, you can make fragrant, perfectly cooked jasmine rice every time.
Named after the sweet-smelling jasmine flower, jasmine rice is long-grain rice native to Thailand with a delicate floral and buttery scent. The secret to cooking it perfectly is getting the right ratio of water to rice. Typically, the instructions on the package call for 1-1/2 cups of water for every 1 cup of rice. That’s fine if you like your rice “al dente” but I prefer mine soft, so I always add a bit more water. Many recipes call for rinsing the grains before cooking but I don’t think it’s necessary — even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together.
INGREDIENTS
2¾ cups water, plus more if necessary
1½ cups jasmine rice
¾ teaspoon salt
INSTRUCTIONS
Bring the water to a boil in a medium saucepan. Stir in the rice and the salt; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water from the heat.
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