Tips for cooking jasmine rice include rinsing the grains, finding the right rice-water ratio, and cooking on the stove or in a rice cooker. Seasoning is optional, and microwaving is not recommended.
The best tips for cooking jasmine rice fall into three main categories: pre-cooking preparation, water ratios, and overall cooking time calculations. Jasmine rice is one of the most fragrant grains available. Cooking it properly can be frustrating at first, but with a little practice and experimentation, even novice cooks can consistently achieve good results.
Most jasmine rice grains are sold unprocessed, meaning they were packaged immediately after their harvest. It’s usually a good idea to rinse the beans thoroughly before cooking them, both to make sure they’re free of debris and to prepare them to absorb moisture. The best way to rinse jasmine rice is to place the grains in a shallow pan, cover them completely with water, and let them soak for anywhere from ten minutes to an hour. Most cooks change the water periodically; the goal is to end up with clear, not cloudy water.
Once the rinse is complete, the rice needs to be drained. Many cooks find draining easiest with a small sieve or cheesecloth. This way, no grain is able to escape. The extra water can also be squeezed out with relative ease.
Another tip for cooking jasmine rice concerns finding the right rice-water ratio. Starting with a 1:1.5 ratio of rice to water is usually a good place to start, but much of the calculation depends on your cooking method. There are two main ways to cook jasmine rice: in a rice cooker or on the stove. The amount of water needed varies by method, even with the same amount of rice.
A rice cooker is almost always the easiest option for cooking jasmine rice, at least from a convenience standpoint. The cooks simply add the rice, add the water and turn on the machine: the cooker does the rest. However, finding the right proportion of water to rice often takes a bit of experimentation. It’s usually a good idea to monitor the rice closely the first few times it’s cooked. Rice that appears to be drying out may need more water; rice that never fully absorbs water probably needs the least.
It’s often easier to get accurate results, at least the first time, over the stove, although this method is more time consuming. One of the best tips for cooking jasmine rice on the stovetop is to divide cooking into two stages: boiling and simmering. Cooks generally bring the rice and water to a boil, leaving the pan uncovered, for about five minutes. This aerates the water and allows the rice to heat up quickly.
The cooks then cover the pot and reduce the heat. Rice left to simmer tends to absorb water better than rice that is actively boiling. A closed lid also traps steam, which helps contribute to a tender, plump finished product. Most rice packet instructions tell cooks to leave the rice undisturbed, but removing the lid and briefly stirring the rice once or twice is a good way to make sure no grains stick to the bottom of the pan, which can cause burns.
Jasmine rice is a staple in many Asian dishes, especially those of Thai cuisine. Traditionally, Thai jasmine rice shouldn’t be seasoned at all. It is usually intended to be a sort of blank slate for the flavors of curries or other dishes it is served alongside. Similarly, many cooks choose to season their rice with butter, salt, or other seasonings. It is usually best to add these seasonings to the rice as it cooks, either by placing it in the rice cooking chamber or by adding it to the pot during the cooking stage.
It is sometimes possible to microwave jasmine rice, but this method of cooking is not generally recommended. It’s usually difficult for a microwave oven to sustain the heat or steam for as long as it takes for jasmine rice to reach its peak. If a microwave oven is your only option, top tips include using a shallow dish, so the moisture can be distributed evenly; using pre-boiled water to reduce cooking times; and cover the dish before cooking, to trap the steam.
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