Steamed Jasmine Rice
How to make a simple pot of properly cooked jasmine rice.
Equipment
- 2-3 quart pot with a lid
Ingredients
- 2 cups jasmine rice
- 2.5 cups cool water, plus more for rinsing the rice
Instructions
- Place the rice into a bowl (or directly into the pot you will be cooking it in) and cover with a few inches of cold water. Use your fingers to agitate the rice and remove excess starch from the outside of the rice. The water will become cloudy as you do this.
- Carefully tilt your bowl and discard as much starchy water as you can without losing any rice.
- Add fresh water to the rice and rinse 2 or 3 more times until the water is almost clear. The purpose of washing away this excess starch is to keep your pot of rice from being mushy or gummy.
- Remove all of the excess water by straining or carefully pouring it off.
- Place rice into a 2-3 qt pot and add the 2.5 cups of measured water.
- Bring the pot of rice to a boil over high heat and once it begins to boil, immediately cover the pot with a lid and turn the heat down to medium.
- Cook over medium heat for 15 minutes, turn off the heat, and allow the pot to sit for 10 more minutes, covered. Do not open the lid for any reason during this whole process.
- Open the lid, fluff the rice and serve.
Notes
**If using for fried rice, allow the rice to cool to room temperature or refrigerator temperature before using it. You can expedite the cooling by laying the rice out on a baking sheet**