Cook perfect jasmine rice every time with this easy recipe.
Jasmine rice is a easier to prepare than the Basmati rice which is used more in Indian cuisine. Fragrant and delicious jasmine rice is amazing served with other Asian cuisines, from Thai to Japanese and Indonesian, Malaysian and Chinese. This is a good and easy side dish that you can prepare in about 20 minutes.
How do you cook perfect jasmine rice?
First, you need to rinse the rice in several changes of water. This will wash off any excess starch and although it is an important step, many recipes do not say to do this. Do it and you’ll be glad you did.
Unlike Basmati rice, jasmine rice should not be soaked before cooking. Just rinse it and add it to a pan with the water. Bring it to a boil over a high heat with the lid on and then reduce the cooking temperature to low and gently simmer for about 20 minutes or until all of the water has soaked into the rice. Allow to sit for 2 minutes and then gently fluff the rice with a fork.
Can you work ahead?
Not really. There isn’t much to do as this rice does not need to and should not soaked. That said, you could prepare you jasmine rice and keep it covered in the fridge until ready to serve.
How do you reheat jasmine rice?
The easiest way to heat up jasmine rice is to place it in your microwave. It only takes about a minute to heat up when taken cold out of the fridge.
Can you freeze jasmine rice?
Yes and it freezes really well. Go for it. Just be sure to freeze it in portion sizes that will be convenient for you. If you would like to reheat jasmine rice from frozen, just cover it in a bowl with clingfilm. It takes about 3 to 4 minutes to cook from frozen.
- Never soak jasmine rice as you would other rice. It doesn’t need to be soaked and it will not be as good if you do.
- Season the rice lightly with salt. It really brings out the natural flavour of the rice.
- If you still have a little water in the pan when finished cooking, just place the lid back on and cook for a couple more minutes. Your jasmine rice will be perfect!
Step by step photos
- 450g (1 ½ cups) Jasmine rice
- 650ml (2 ¾ cups) water
- 1/2 tsp salt
- Place the rice in a bowl and wash with several changes of water. At first, the starch from the rice will make the water a little milky. With each change of water, the water will become clearer. Once the water is almost clear, the rice is ready for cooking.
- Strain the rinsed rice and pour it in a saucepan and add the fresh water and salt. Cover and bring the water to a boil over high heat and then reduce the heat to low and simmer gently for about 15 minutes. Take off the heat and allow to steam with the lid on for another 3 minutes.
- . Lift the lid. If there is still water in the pan, continue cooking until it has all evaporated. There probably won't be any water in the pan though.
- Gently fluff the grains by dividing them with a fork or chopstick and serve hot.
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