Jasmine Rice • How to Cook Perfectly
Rice is a popular, delicious grain that is perfect as a side as well as an ingredient for many recipes. There’s a wide variety available and the most common types are brown, black, red cargo, wild, sushi, arborio, basmati, patna, bomba, rosematta, Carolina gold, and many more. Today, we’ll focus on Jasmine Rice and How to Cook Perfectly!
Jasmine Rice is a type of long-grain with a subtle fragrance to it found across South East Asia like Thailand, Vietnam, Laos and Cambodia. Often this rice is labeled as a side dish and pairs so well with many dishes like Chicken Satay, Sweet Pork Ribs, Dakgangjeong, Sweet Chili Chicken Bites, Char Siu Pork, General Tso’s Chicken, Sweet & Sour Pineapple Pork, etc. I also like adding a scoop to my Red Beans dish… yummy!
In Jasmine Rice • How to Cook Perfectly episode, I’ll be highlighting a few important steps so you can achieve fluffy rice instead of a gummy one…
– Rinsing: Place the rice in a fine sieve sitting over a bowl and fill the bowl with enough cold water to cover it. Swish the grains around with your fingers and then empty the bowl; repeat 2 to 3 times more. When making fried rice, I highly suggest rinsing until the water runs completely clear so the grains cook separately.
Here’s the debate about rinsing… Some claim it doesn’t make any difference to fluffiness and will make it gummier. I find it does because by rinsing the rice before cooking it gets rid of any excess starch which would make the rice sticky and gummy after it’s cooked.
The important step to do after rinsing is…
– Drying: Let the rice drain and dry out in the sieve for about 10 to 15 minutes. Do not rinse after and add directly to a saucepan with water.
– Ratio: Compared with some other long-grains, Jasmine is softer and thicker therefore it requires less water when cooking. In order to get a nice fluffy, smooth and tender rice, the proper rice-water ratio is very important. While basmati rice is 1 : 1.5 (1 cup rice to 1 ½ cups cold water), the ratio for jasmine rice is 1 : 1.25 ( 1 cup rice to 1 ¼ cups cold water). It’s a little less but it makes a big impact on the end results.
Cooking…
– Stovetop: After adding the right water to rice ratio (1 : 1.25), stir very well and bring the mixture to a boil. As soon as it starts bubbling, cover and turn the heat to LOW. Let it simmer between 10 to 15 minutes or until all the water is absorbed. Remove from the heat and let the rice rest, covered, for 10 minutes before gently fluffing it up with a fork.
– Instant Pot: The water to rice ratio is different when it comes to an instant pot because it seals in the pressure therefore less water is lost to evaporation. The ratio for Instant Pot cookers is 1 : 1 (1 cup rice to 1 cup cold water). After spreading out the rice evenly, cover and set the valve to “sealing”. Click on “manual” and set it on high pressure for 5 minutes then allow 10 minutes of natural pressure release.
– Rice Cooker: The ratio is the same as with an Instant Pot. Stir the rice, cover and cook according to the manufacturer’s instructions. Usually it’s around 25 minutes of cooking time in a rice cooker. Let it rest 10 minutes before fluffing it up.
To cook the perfect amount needed, here’s the equation. For every one cup of uncooked rice, you’ll get about 3 cups cooked which is roughly 3 to 4 servings as a side dish.
The task is surely simplified with this episode on Jasmine Rice • How to Cook Perfectly. With the proper water to rice ratio, you’ll end up with tender and fluffy rice without it being gummy and sticky. If you want more flavor in it, add a pinch of salt to the water or cook the rice in vegetable or chicken broth.
Bon Appétit!
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