How to Cook Jasmine Rice – Aromatic long-grain rice with a fabulously nutty flavor makes some of the best comfort food. The light, fluffy, and slightly sticky texture creates the perfect base for stir-fries, soups, and grilled meats. And you can cook versatile jasmine rice in a pot on the stovetop, instant pot, or rice cooker!
Rice is always in my pantry! It’s the perfect staple for a satisfying meal, whether it’s my favorite African comfort food, we’re trying out Asian recipes, or good ol’ soul food. And perfectly cooked jasmine rice is a beauty to behold.
When I was young, and Auntie was teaching me how to cook, rice was surprisingly hard. First, I burnt it, then it came out in clumps. But she was patient, and I finally got the knack.
What Is Jasmine Rice?
Jasmine rice is an aromatic long-grain rice mainly from Thailand, also called Thai fragrant rice. While the stuff we buy at the store is white, it also comes in brown, red, and black (dark purple). It’s not as sticky as sushi rice but stickier than the American varieties. And in 2017, it won an award for the best rice in the world. Yay!
Recipe Ingredients
- Jasmine Rice – The main ingredient is an aromatic pantry staple that usually comes in white or brown. Basmati rice’s nuttiness is probably the closest substitute, but it’s not as sticky and fragrant. It also needs to be soaked before cooking.
- Water – This essential ingredient washes and cooks the rice, achieving a fluffy, satisfying rice base for other amazing recipes. The amount varies depending on your altitude, the weather, and how much rice you want to cook.
- Butter – For more flavorful rice, a spoonful of butter does the trick. But you can leave it out if you prefer.
Fun Fact: Did you know Asians measure water with their finger? They don’t use measuring cups, yet they always cook rice perfectly.
How to Cook Jasmine Rice
Wash the Rice
- Wash – Rinse the rice (3-4 times or until the water is not too cloudy anymore) and drain it. (Photos 1-3)
Stovetop Version
- Heat – Add washed rice and water to a deep saucepan or pot, then cover. Then bring it to a boil. (Photos 4-5)
- Simmer – Once boiling, reduce the heat and simmer for 9-10 minutes (or until you can’t see water on top). You can transfer the saucepan to a smaller burner to continue simmering.
- Fluff – Turn off the stove and leave the pot covered for 10-15 minutes, then fluff it with a fork and serve. (Photo 6)
Instant Pot
- Cook – Add rice and water to the pot, then fasten the lid. Turn the knob to the Sealing Position, and cook at high pressure for three minutes.
- Release Pressure – Turn to Natural Release and let it rest for about 10 minutes. Ensure the pressure has been completely released or release it manually before opening. Fluff and serve.
Rice Cooker
- White Rice Settings – Use a 1:1 water-to-rice ratio in the rice cooker, and cook it in on the white rice setting.
- Fluff – When it’s done, let it rest for 10-20 minutes and gently fluff it with a spoon or fork. Fluff and serve.
Tips and Tricks
- Clean the rice, removing small debris before cooking.
- You don’t need to soak jasmine rice before cooking because it will come out soft without it. But if you use basmati, soak it for 30 minutes and drain it before cooking.
- Let it rest for 10-15 minutes before scooping up the freshly cooked rice to prevent it from sticking to the pan.
- Add more water if you want your rice on the sticky side, or reduce water for drier rice. The latter is best for fried rice dishes.
Make-Ahead Instructions
While rice is better fresh, you can make it ahead. You can parboil rice, keep it in the fridge for up to six days or freeze it for six months, then finish it off in a few minutes when ready to serve. You can also reheat cooked rice with a tablespoon of water for each cup of rice you’re reheating in the microwave or on as low heat as possible on the stovetop. The same applies to storing leftovers.
FAQs
Use 1½ cups of water for every cup of rice, so the jasmine rice water ratio must be 1:1.5. You can add ¼ cup of water for moister rice or reduce it by ¼ cup for drier. It also depends on how you cook it. A 1:1 rice:water ratio for the rice cooker, 1:1 for the instant pot, and 1:1⅓-1½ for the stovetop.
The stovetop version is usually done after 10-15 minutes. Automated rice cookers take around 20-25 minutes.
I do because I like clean, fluffy rice. But if you want starchier, stickier rice, you don’t have to.
Unfortunately, you can. And overcooking makes it mushy and destroys some of its nutritional value. If I accidentally overcook it, a little milk, sugar, and cinnamon make a great rice pudding.😉
What to Serve With Jasmine Rice
Jasmine rice is the ultimate side dish. You can pair it literally with anything, like these mouthwatering dishes below.
- Pineapple Honey Baked Ham
- Pernil
- Piri Piri Chicken
- Smothered Chicken
- Okra Gumbo
More Comforting Rice Dishes to Try
Conclusion
How to cook jasmine rice perfectly in an instant pot, rice cooker, or stovetop anytime is an essential skill. How do you like your rice? Plain or seasoned? Let me know in the comments!😍
Watch How to Make It
How to Cook Jasmine Rice
Prep: 5 mins
Cook: 15 mins
Resting Time: 10 mins
Total: 30 mins
World
Instructions
-
Wash rice until water runs clear. (It usually takes 3-4 times).
-
Drain rice in a sieve.
-
Put the washed rice in a pot and add the water and butter.
-
Bring the rice to a boil, and then reduce to a simmer, cooking covered for about 15 minutes.
-
Take the pot off the stove and let it rest unopened for 10 minutes.
-
Fluff rice and serve.
Tips & Notes:
- Clean the rice, removing small debris before cooking.
- You don’t need to soak jasmine rice before cooking because it will come out soft without it. But if you use basmati, soak it for 30 minutes and drain it before cooking.
- Let it rest for 10-15 minutes before scooping up the freshly cooked rice to prevent it from sticking to the pan.
- Add more water if you want your rice on the sticky side, or reduce water for drier rice. The latter is best for fried rice dishes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 1cup| Calories: 323kcal (16%)| Carbohydrates: 63g (21%)| Protein: 6g (12%)| Fat: 5g (8%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 0.3g| Monounsaturated Fat: 1g| Trans Fat: 0.2g| Cholesterol: 11mg (4%)| Sodium: 9mg| Potassium: 92mg (3%)| Fiber: 1g (4%)| Sugar: 0.1g| Vitamin A: 123IU (2%)| Calcium: 26mg (3%)| Iron: 1mg (6%)
Reader Interactions
Credit: Source link
