Cooking Jasmine Rice

Photo: Emily Barney – CC BY-NC 2.0 | cropped to square

BEFORE COOKING:

Rinse the jasmine rice under cold water until the water runs clear. For older rice, soak it for 30 minutes to reduce brittleness. Drain well after rinsing (and soaking, if needed).

COOKING:

Add the rice to cold, unsalted water (use 1 cup of rice to 1.5–2 cups of water) and bring it to a boil uncovered. You can also cook it in broth. Once the water is boiling, reduce the heat and simmer for 15–20 minutes until all the water is absorbed. Begin timing as soon as the water starts boiling. Initially cook with the lid slightly ajar until small indentations appear, then cover tightly to finish steaming. The rice should be soft and tender when done.

AFTER COOKING:

Allow the rice to rest for 10 minutes, then rinse with cold water and gently fluff it.

SERVING SUGGESTION:

Jasmine rice works wonderfully in desserts and also makes a great side for meat, fish, vegetables, and salads.

Enjoy your meal!