Discover the charm of Jasmine Rice, a fragrant and long-grain variety essential in Asian, particularly Thai, cuisine. This recipe guides you through a simple stovetop absorption method, ensuring soft, fluffy rice every time.
Begin by rinsing the Jasmine rice in water. Repeat this process 2 to 3 times, or until the water runs clear. This step helps to remove any dust and debris from the rice. Set the rinsed rice aside for later use.
Next, add 2¼ cups of water to a medium saucepan or pot and bring it to a boil. For this recipe, a 1:1½ cup ratio of rice to water is used to achieve soft and fluffy rice.
Once the water reaches a boil, add the rinsed Jasmine rice. Spread the rice evenly using a spoon or spatula.
Allow the rice to boil until you see bubbles forming in the center and around the sides, creating a foamy texture.
After the rice begins to boil, reduce the heat to low. Cover the pan with its lid and let the rice cook for about 15 minutes, or until all the water has been absorbed.
Switch off the heat and let the rice rest for 5 to 10 minutes. Then, open the lid, fluff the rice with a fork, and it's ready to be served fluffy and aromatic.
To Serve
Enjoy this fragrant Jasmine Rice alongside your favorite curries, stir-fried dishes, or with roasted and baked vegetables for a delightful meal.
Notes
Here are some valuable tips to ensure your Jasmine Rice turns out perfectly every time:
Rinse the Rice: Begin by thoroughly rinsing your rice. This crucial step removes dust, debris, and excess starch, contributing to a better texture and overall cleanliness of the rice.
Choose the Right Pot: Select a pot or saucepan with a tight-fitting lid. This is particularly important when cooking rice using the absorption method on the stovetop, as it ensures even cooking and retains steam for effective cooking.
Rice-Water Ratio: For rice served with curries, a 1:1½ cup ratio (rice to water) works well. However, if you're preparing rice for fried rice or one-pot meals, aim for a 1:1¼ cup ratio to achieve 'al dente' rice.
Seasoning with Salt: I typically do not add salt when cooking rice, especially when it accompanies already seasoned dishes like curries and stir-fries. However, seasoning with salt is a personal choice, so feel free to adjust according to your taste.