Jasmine rice is a white rice with a soft floral scent. The rice, which is grown in Thailand, has a firm and slightly sticky texture after cooking. You can use jasmine rice in a variety of Asian-inspired dishes, such as stir-fries, curries and soups. Get creative by using aromatic jasmine rice in pilafs and as an accompaniment to fish, chicken and pork dishes. Be careful not to overcook the rice or it may become too soft and mushy.
Things You'll Need
- Heavy saucepan
- 1/2 tsp. salt
- Fork, chopsticks or rice paddle
Place the jasmine rice in a bowl and rinse it with two or three changes of cold water to remove any debris.
Transfer the rice to a heavy saucepan and add enough water to reach 1 inch above the rice. Plan on cooking 1/4 cup of dry rice per person. Add 1/2 tsp. of salt to the water and stir the rice.
Bring the water to a rolling boil over high heat. Stir the rice again and reduce the heat to "low." Cover the pot with a tight-fitting lid. Allow the rice to simmer 20 to 30 minutes, or until all of the water is absorbed.
Remove the rice from the heat and let it stand for five minutes. Fluff the rice with a fork, chopsticks or rice paddle.