My rice cooker recently died, and I was looking at replacing it with a (very expensive) Cuckoo rice cooker. Use a medium to large saucepan for up to 2 cups. A question: how do I stop my rice water foaming over the edges of the saucepan. If you need to rinse the rice to clean it, if you just can’t break the habit, or if your Asian mother would have your head if you didn’t, here’s how: Once you get the rice and water ratio right, then the steps are exactly the same as cooking normal white rice and basmati rice: Use for all things Thai, Vietnamese dishes, stir fries, and use for fried rice like Nasi Goreng. Poured in 2 cups chicken broth and 1 cup water. Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. Nagi, your recipes are the best, both for the flavours and directions. Yes, 1/4 cup really makes a difference! This order makes a big difference to overflow – if you put the lid on to speed up bringing to a boil, it traps the heat build up and you’re guaranteed foam overflow If you bring to boil first, then lower, THEN put lid on, less heat is trapped! What most people do not know is that jasmine rice is softer than most white rice, which means you need less water in order for the rice to cook so it’s soft and fluffy, rather than gummy on the outside. An aromatic long-grain rice favoured in Thai and Vietnamese cooking. I am so glad I discovered this blog. How to cook Jasmine Rice. 1 cup rice = 3 cups cooked = 3 to 4 servings as a side. Nagi, I always learn so much from you! Thank you!! It’s also known as fragrant rice and is quite similar to Indian basmati, but is slightly stickier. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. I was curious if you had any direction on how to store cooked rice/reheat (aside from making delicious fried rice)? It looks great and I’m going to try it because I’ve tried a dozen ways and I’m still not happy with my Jasmine rice. Right on point! Added 1 bay leaf, chopped fresh basil, and some ground black pepper. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve. I served it with turkey fricassee and the rice was soft but still had some ‘chew’, not mushy. Thanks! How to Cook Jasmine Rice on the Stovetop Ingredients. Rinsing rice is a pain. Also see How to Cook: White rice | Basmati Rice | Brown Rice. My rice was perfect! 1st time my Jasmine rice came out great. At this point, you can rinse the rice two to five times in water (until the water is clear) to remove any excess starch powder. Thank you for such clean, clear notes with a lot of information for us (me) novices! – Nagi x. Hungry for more? Thank you for demystifying the absorption method which I have never had success with until now. I’ve been struggling to make good Jasmine rice on the stove top for ages and your recipe finally provided the reason – I was always washing my rice beforehand, which threw off the rice/water ratio and made it too sticky. Place rice in bowl, fill with water. Keep the lid on then remove from heat. No-Stir Creamy Lemon & Herb Baked Risotto, Carnitas (Mexican Slow Cooker Pulled Pork). Start with good-quality Thai jasmine rice. Repeat 2 - 3 more times until water is pretty clear - it will never be completely clear. I was terrified to make rice on the stove and then I came upon this site. Hey Nagi, I recently just discovered your website and absolutely love it! Notify me via e-mail if anyone answers my comment. It came out perfect!!!! Place rice in a bowl, fill with water and swish. This is truly the best steam Rice I have ever made! The ratio of water to rice is the single most important factor for producing well-cooked rice. OMG…where has this recipe been all my life. If lid is not tight fitting or heavy, then you may get bubble overflow - reduce heat if this happens, it will subside as water gets absorbed by rice. I wonder if maybe an extra tablespoon of water would help, in addition to an extra couple of minutes of letting it sit after cooking. Not even sure if that’s a thing-again, novice. You are amazing! I grew up cooking it from a rice cooker, so its nice to know a different technique on preparing it. You will need about 2 cups of uncooked jasmine rice to make enough to serve four to five people. Thanks so much for sharing the recipe, I highly recommend for those looking to finally cook Jazmin rice right. Though traditionally associated with South East Asian foods, it will goes perfectly with any Asian foods, and even Indian food if you don’t have basmati rice. I broke my rice cooker and now don’t need to replace it! I get there eventually!! Going to make it again tonight!!! Use it quickly and buy fresh rice often. You’ve been cooking Jasmine Rice wrong your whole life! For 3 cups rice+, use a pot. OMG this turned out perfectly. I was browsing thru rhe recipes and found this and was curious so I read thru it. Thank you thank you thank you!!! Hi Meredith! The chemical compounds that give this rice its beautiful aroma are quick to break down, so that jasmine rice loses some of its flavour as it ages. NO it is not! BTW, I’ve noticed that different brands cook differently . Your method gave PERFECT rice without the drama! I’ve always gotten flawless results with a rice cooker, but the problem there is that there was always a layer of scorched rice stuck to the bottom—almost enough to amount to a full serving. N x. Busting an age old myth here – that rinsing the rice is mandatory for fluffy rice. For something different, try using it to make a sticky rice pudding, or make your own fragrant rice using basmati and different spices. Turn down to low or medium low so it's simmering gently, then place lid on. The result is almost perfect; I should maybe simmer a little faster because even after the ten-minute post-simmer wait, there was still a bit of extra firmness in the middle of the grains, but there was no rice stuck to the bottom of the pan. It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today! Thanks! I have made so much rice in my time verifying this exact fact. Drain rice in a colander, transfer to saucepan. Step 1: Pour 2½ cups of water in a pot and place it on the stove on high heat.Wait for the water to come to a boil. I doubled the recipe, set timers, and the rice turned out fantastic. I made a lot of overly soft jasmine rice in my life that I was never really happy with until I finally figured this out. I’ve used a rice cooker all my life. Thank you so much for sharing, I’m going to do this every time ☺️. Nagi, you just smash it out of the park every time. (I’m also going to use one of your turkey breast recipes on Thanksgiving and am excited to try it). I used to just boil the rice in heaps of water and the end result was always so gluey and watery the rice tonight turned out perfect! 2. Omg Nagi, this is amazing! Follow cook steps above in No Rinsing. Most recipes get it wrong because it’s not widely known that jasmine rice is softer than most, so you need LESS water than normal white rice to be fluffy rather than gummy. I tried your stovetop method in one of those Blue Diamond saucepans (a cup of rice and 1.25 cups of water, plus three good slices of butter). I never thought to do this before on the stove. Reason we bring to simmer without lid is to reduce risk of overflow once lid goes on. Add water - 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice. Added 1 1/2 cups of jasmine rice and stirred to coat. Use for all things Thai – and anything really. Honey Soy Chicken – Marinade & Sauce (excellent grilled!). I followed the instructions and BAM!!! Serve it with Thai-style curries or spicy saucy dishes.