Jasmine rice is a long-grain rice variety from Thailand and has a slightly sticky texture. The intense aroma and delicate flavor, reminiscent of hazelnuts, make it an ideal alternative to the classic white rice. In addition to being delicious, you can cook it quickly and easily with the rice cooker, the same way you cook traditional rice. Before starting, it is important to wash it to remove any dirt or starch that may have accumulated on the outside of the beans. In this way, the rice will be fully tasty and grainy, ideal to accompany your meals.
Ingrediants
- 200 g of Jasmine rice
- 250 ml of water, plus what is needed for soaking
- Half a teaspoon (3 g) of salt (optional)
Steps
Part 1 of 3: Wash the Rice
Step 1. Put the rice in a bowl and cover it with cold water
Pour 200 g of Jasmine rice into a large bowl, then completely submerge it in the cold water.
Step 2. Move the rice in the water with your hand to rinse the grains
After submerging it, gently move it around the bowl with clean hands for 3-5 minutes. The movement will help eliminate dirt and starch that may have accumulated on the surface of the beans, so the water will gradually become more and more cloudy.
Move the rice gently to avoid breaking or crushing the grains
Step 3. Drain the rice and change the water in the bowl
After keeping the rice moving in the water for a few minutes, pour it into a colander to drain it from the dirty water. Rinse the bowl, then add and submerge the rice with clean water.
Step 4. Repeat washing the rice
After submerging it with water, start moving it gently with your hands again to rinse it further. Continue mixing it for 2-3 minutes; this time the amount of dirt and starch should be less, so the water should be less cloudy.
Step 5. Drain the rice one last time
After keeping it moving in the water for a few minutes, pour it back into the colander to drain it. Shake the colander to remove as much water as possible.
If during the second rinse the water becomes very cloudy again, it is best to repeat the process a third time. Keep rinsing the rice until the water is almost clean
Part 2 of 3: Cook the Rice
Step 1. Pour the rice and water into the rice cooker
After washing the rice, put it in the rice cooker, then add 250 ml of cold water.
Keep the same ratio between rice and water if you want to increase or decrease the quantities based on the number of diners. With 200 g of rice and 250 ml of water you will get about 4-6 servings
Step 2. Add the salt
If you want the rice to flavor as it cooks, add half a teaspoon (3 g) of salt to the rice cooker. Stir the rice with a wooden spoon to distribute it evenly in the water and to dissolve the salt.
Adding salt is optional, you can season the rice even when cooked
Step 3. Let the rice soften for an hour
After mixing the ingredients, close the rice cooker and let the rice soak for about an hour. During this time it will soften and, once cooked, it will have a perfect consistency.
Step 4. Cook the rice following the directions in the pot's instruction manual
After letting the Jasmine rice soak for about an hour to soften it, turn on the rice cooker. Consult the instruction manual to select the temperature and time suitable for this type of rice.
Most rice cookers turn off automatically when the rice is cooked, based on the settings you select. Using a rice cooker, the Jasmine rice should be ready after about 25 minutes
Part 3 of 3: Complete the Rice Preparation
Step 1. Let the rice sit for at least 10 minutes
When the Jasmine rice is cooked, turn off the rice cooker, but wait 10-15 minutes before removing it from the pot.
The rice cooker must remain closed while the rice rests, so do not remove the lid
Step 2. Grain the rice
After letting it sit for several minutes, mix it gently using a wooden spatula. This step is to release the steam that may have been trapped between the beans to make them more grainy and lighter.
Step 3. Transfer the rice to a bowl and serve it to the table
When the rice is well shelled and the individual grains separate easily, gently transfer it to a bowl using a wooden spatula. Serve while still hot to accompany the main meat course.
