It's not the end of the world if you open it for a few seconds, for 2,3 times. This will ensure the rice to cook evenly and the rice at the bottom is not mushy. For a bigger batch (more than 1 cup), use a wider surface utensil like a wide pan/pot, or a casserole. For a small batch (1 cup of rice), use a small pot. My easy tips on how to cook jasmine rice to perfection. Fluff with a fork, chopsticks, or a wooden spoon. Cook for 20 minutes and remove from the heat. Number 3 for vitroceramic cooktop, or induction stove. Pour the rice into the boiling water and wait until there are bubbles on the edges of the pot and some foam forming in the center.Ĥ. Do this until you see the falling water is clear (not light-milky color).ģ. Lightly move the rice around to help remove the starch. Meanwhile, place the rice in a strainer under a tap and let the water run through it for a minute or so. For a bigger batch, use a wide pan or a casserole pan with a lid to make it boil faster. On medium-high heat, bring the water and salt to a rolling boil. * See recipe card for full information on ingredients and quantities. Depending on what you're going to eat it with, you can use 1 tablespoon of chicken or beef bouillon powder instead. It's easy to remember and it works every single time! Or instead of water, use chicken stock to flavor it as I did in my Hainanese chicken rice recipe. Water - My jasmine rice water ratio has forever been 1 ½ cups of water to 1 cup of rice. Don't substitute for basmati, short-grain rice, or any other rice as it's not the same. And my secret to cooking a perfect large batch of it is to use a wide pan instead of a pot! Ingredients I'm going to show you how to cook jasmine rice on a stovetop. There are too many myths and useless rules out there on the internet, if I might say. I've been cooking rice since I was 10 and I can cook it with my eyes closed!įollow my easy instructions on how to cook jasmine rice successfully and I promise you'll get perfectly cooked rice, every single time. Its texture and flavor make it perfect to be eaten with other meals like my crispy air-fryer soy sauce chicken and my 30-minute chicken massaman curry! Why This Recipe Worksīeing a Malaysian and having been living in South East Asia since I was born, rice is compulsory in our daily meals. When cooked, it's fluffy, soft, and slightly sticky. Mainly grown in Thailand, it is heavily consumed in South East Asia. It is a long-grain variety of rice and is famous for its aromatic fragrance. What's so special about it, you might wonder, right? You don't even need a rice cooker! Jump to: In a few simple steps, you'll get perfectly cooked rice every single time. I'm here to show you how to cook jasmine rice the easiest way.
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