Did you know that you’ve probably been cooking Jasmine Rice wrong your whole life! Most people do not realize that Jasmine Rice is not as hard as other rice grains, so you need LESS water than normal white rice to be fluffy rather than gummy. Use just 1 1/4 cups water or other liquid for every 1 cup of rice. Most other hard rices are 1.5 – 2.0 C liquid to 1 C rice.
How to Cook Jasmine Rice
Jasmine rice is a tasty and tender aromatic used across South East Asia. It’s almost a given for every Thai meal you eat, but good for all Asian food.
- 1/2 C Jasmine Rice
- 1/2 C filtered water
- 1 TBL milk
- 2 TBL butter
- Rinse rice * one time just to rinse off the dust – no need to soak
- Add all ingredients to a saucepan and bring to a boil as quickly as possible
- Immediately turn to LOW as possible, and cook for 8 minutes. DO NOT LIFT THE LID. During this 12 minutes, you want the merest simmer in the water, but you DO want some movement.
- At 8 minutes, lift the lid to stir gently 5 seconds. OPTIONALLY at this point, stir in 1-2 TBL minced cilantro stems.
- Cover again, and cook on low for 4 more minutes.
- After 12 total minutes, remove from heat and (without lifting cover) set on trivet for liquid to absorb.
- Let rest for a FULL TEN MINUTES.
- Fluff very gently before serving
* To rinse rice: Place rice in a bowl, fill with water, and swish with your hand while looking for pebbles, dust, or other things you don’t want to eat. If buying directly from the farm, rinse a total of 3 times – otherwise a single rinse is adequate Drain in a colander.
