Jasmine rice is highly prized by rice lovers for its sweet scent and delicate taste. It is mainly used in Thai cuisine, but being very versatile you can also accompany it with other dishes, such as chicken or curry. You can also use it for the recipe of pilaf rice, rice pudding or add it to a stew.
Ingrediants
Use the stoves
- 350 ml of water
- 225 g of jasmine rice
- Half a teaspoon of salt (optional)
For 4 people
Use the rice cooker
- 240 ml of water
- 225 g of jasmine rice
- Half a teaspoon of salt (optional)
For 4 people
Use the Microwave
- 475 ml of water
- 225 g of jasmine rice
- A tip of a teaspoon of salt (optional)
For 4 people
Steps
Method 1 of 3: Cook the Jasmine Rice Using the Stove
Step 1. Rinse the jasmine rice 2-3 times with cold water
You can rinse it in a colander or in a saucepan. This step is essential, as it removes the starch from which the grains are coated to prevent the rice from becoming sticky when cooked.
Continue rinsing the rice until the water runs clear. Two or three washes should be enough, but more may be needed
Step 2. Cook the rice in a medium-sized pot with a thick bottom
You need to use 350ml of water for every 225g of rice. Make sure the pot has a thick bottom and prepare a lid of the appropriate size.
- If you wish, you can add half a teaspoon of salt to make the rice tastier.
- Use a ratio of rice to water of 1: 1.5 if you want to vary the number of servings.
- Use a saucepan that can hold four times the amount of rice you intend to cook. The rice will increase its volume by 3 times, so it is important that the pot is large enough.
Step 3. Heat the water over medium heat to bring it to a light boil
If you are short on time, you can heat it over high heat, but reduce the heat before it reaches a full boil, otherwise the rice may stick to the pot.
Make sure the rice is completely submerged in water. If some grains remain uncovered, stir with a spoon to distribute them across the bottom of the pot
Step 4. Cover the pot and simmer the rice for 15-20 minutes
Make sure the lid is the right size and the pot is tightly sealed. If you don't have a lid of the right diameter, cover the pot with aluminum foil or a heat-resistant plate.
It is important to cover the pot to trap the steam
Step 5. Let the rice rest for 5 minutes without uncovering the pot
Do not remove the lid from the pot, simply transfer it from the hot stove to a cold surface, then let the rice sit for 5 minutes.
During the rest phase, the steam trapped inside the pot will finish cooking the rice
Step 6. Grain the rice with a fork before serving
The rice in the bottom of the pot may be dry, even if you followed the instructions to the letter. In any case, don't worry, it's a problem that can be solved.
- If the rice is dry or al dente, add a little water, cover the pot and let it cook for another 5-10 minutes.
- Conversely, if the rice is too moist, cover the pot with the lid and let it cook for 5-7 minutes without adding more water.
Method 2 of 3: Cook the Jasmine Rice Using the Rice Cooker
Step 1. Rinse 225g jasmine rice with cold water
You can rinse it directly in the rice cooker or in the sink, using a colander. Keep rinsing it until the water runs clear. Two or three washes should be enough, but more may be needed.
This step is essential, as it removes the starch from which the grains are covered to prevent the rice from becoming sticky once cooked
Step 2. Pour the rice into the rice cooker and add 240ml of water
This method should be suitable for all types of rice cookers, but it's best to consult the instruction manual to be sure. For some models, the proportions between water and rice or cooking time may vary.
- If you wish, you can add half a teaspoon of salt to make the rice tastier.
- It is not necessary to let the rice dry, just drain it thoroughly from the water and pour it into the rice cooker.
- If you want to increase or decrease the portions of rice, you must also change the amount of water. In most cases, you can use an aspect ratio of 1: 1.
Step 3. Turn on the rice cooker and wait for it to turn off automatically when the rice is cooked
Consult the instruction manual to find out how to light the pot. In most cases it will be sufficient to place the rice cooker on a heat-resistant surface, insert the plug into the socket and press the power button. Generally, the pot switches off automatically when cooking is complete.
Some models of rice cookers have different cooking modes. If so, consult the instruction manual to find the correct one
Step 4. When the rice is cooked, let it sit inside the pot for 10-15 minutes
Do not open the rice cooker. The steam inside the pot will finish cooking the rice. The resting phase is important because it prevents the beans from being too soft or sticky.
In some cases, you can leave the rice in the rice cooker for up to 30 minutes
Step 5. Grain the rice with a wooden spatula before serving
Bring the pot to the table or transfer the rice to a serving dish.
After you've emptied the pot, let it dry without the lid on. If there are rice grains stuck to the bottom, remove them using a brush to wash the dishes, then wash them with a sponge or a damp cloth
Method 3 of 3: Cook the Jasmine Rice Using the Microwave
Step 1. Rinse 225g jasmine rice until the water runs clear
Two or three washes should be enough. This step is essential, as it removes the starch from which the grains are coated to prevent the rice from becoming sticky when cooked.
- Rinse the rice with cold water only.
- You can rinse the rice in a colander or in a saucepan.
Step 2. Pour the rice and water into a microwave safe container
Use a bowl with a capacity of at least 1.5 liters and add 225 g of jasmine rice and 475 ml of water. Leave the container uncovered.
- If you wish, you can add a hint of a teaspoon of salt to make the rice tastier.
- If you want to increase or decrease the portions of rice, you must also change the amount of water. Use a ratio of 1: 2.
Step 3. Cook the rice on maximum power for about 10 minutes
Most of the water should evaporate, leaving small holes on the surface of the rice - these are the places where the steam escaped. If the rice does not look like this, continue cooking it at one minute intervals until the holes left by the steam appear.
- The cooking time may vary depending on the microwave, so it may take more than 10 minutes for the steam to escape.
- If your microwave is very powerful, the rice may be ready in less time. Monitor it to notice when holes are forming.
- Don't worry if the rice still doesn't seem fully cooked. This is only the first stage of cooking.
Step 4. Cover the container using a lid or cling film and cook the rice for another 4 minutes
Wear oven mitts or use pot holders to avoid burning yourself as you take the container out of the microwave. Cover it with a suitable lid or cling film. Return the container to the oven and cook the rice for another 4-5 minutes.
- Do not puncture the film. The vapor must remain trapped inside the container.
- At this point the rice will seem ready, but it will not be fully cooked yet.
Step 5. Let the rice sit in the covered container for 5 minutes
During this time, the rice will continue to cook thanks to the steam present in the container. If it feels too moist, keep cooking it every minute until it's perfect.
If the rice is too dry, sprinkle it with a little water, replace the lid or foil, and let it cook for an additional couple of minutes to rehydrate
Step 6. Uncover the container and shell the rice with a fork before serving
The simplest method of separating the beans is to mix them gently with a fork. Alternatively, you can use a wooden spatula. Be cautious when lifting the lid or foil to avoid burning yourself with the hot steam.
Advice
- You are free to increase or decrease the quantities, as long as you respect the ratio between rice and water.
- Rinse the grains 4-5 times if you want to make fried rice.
- Choose good quality rice, don't use pre-cooked or instant rice.
- Once cooked, you can refrigerate jasmine rice for 3-4 days in an airtight container.
- You can substitute some of the water with chicken broth or coconut milk to add flavor to the rice.
