Things You'll Need
Jasmine rice, grown in Thailand, is lightly translucent and has a slightly chewy texture. It is most notable for its distinctive aroma that cooks often describe as fragrant and nutty. It is not quite as sticky as other rice varieties; you do not need to add oil to the rice cooker. Jasmine rice is best when steamed, according to Kasma Loha-unchit of Thai Food & Travel. If possible, cook it in a rice cooker that steams, rather than boils, the rice. Use the steamed rice as a base for stir-fries, curries and other Thai dishes.
Measure the amount of jasmine rice you wish to cook. Use about ¼ to ½ cup of uncooked rice per person.
Place the rice in a sieve. Hold the sieve under cool, running water for about 1 to 2 minutes.
Shake the sieve to allow excess water to drip off. Place the rice in the rice cooker.
Add enough water to cover the rice. Traditional Thai cooks do not measure the amount of water for jasmine rice with a measuring cup; they use a finger. After covering the rice with water, insert your index finger into the pot until it just touches the top of the rice. Add more water until the liquid just reaches the first joint of your finger.
Turn the rice cooker on. Each brand will have different instructions. Usually, however, a rice cooker has two main settings: "cook" and "keep warm." Adjust the setting to "cook."
Wait for the rice cooker to finish. Do not lift the lid during the cooking time. Depending on the brand, the rice cooker should turn off or turn to "keep warm" automatically when the rice is finished.
Unless you have a nonstick type of rice cooker, you may wish to spray the bottom of the pot with cooking spray before adding the rice and water. When measuring the water, ensure that your finger is vertical, not slanted. Add seasonings to your cooked jasmine rice. Try salt, soy sauce or chopped green onions.