It's easy to cook perfect jasmine rice on the stovetop. These three simple methods don't require a precise rice water ratio and work like a charm every single time.
1½cupjasmine rice330g/12oz (makes about 4 servings)
Waterno precise measurement required
Instructions
Rinse the rice under running water if you wish, but this step isn’t compulsory (see note 1).
Cooking Method 1: In a saucepan
Put the rice into a saucepan, preferably one with a thick bottom (Use a pot if making a large quantity). Pour in cold water until it’s about 2 cm/ ¾ inch above the rice. This doesn’t need to be precise. See note 2 for a simple way to judge.
Turn on the stove. Cook the rice UNCOVERED over medium heat until the water reduces to be level with the rice (you’d also see some holes in the rice).
Turn down the heat to the lowest and immediately cover the pot with a well-fitting lid. Set a timer to 10 minutes and leave to cook (see note 3).
When the time is up, remove the saucepan from the stove. Leave to sit for a further 5 minutes (Do not open the lid).
Cooking Method 2: In a strainer
In a saucepan, bring ample water to a full boil then add the rice. Parboil over medium heat for 4 minutes. Then drain it in a heatproof fine mesh strainer.
Add fresh water to the empty saucepan, bring it to a boil. Place in the strainer with the rice in it. Make sure the strainer is suspended over the saucepan and the water below doesn’t touch the rice (but not so little that it would dry out while steaming).
Poke a few holes in the rice then cover with a lid. Leave to steam for 10 minutes. Remove from the heat and let it sit for a further 5 minutes.
Cooking Method 3: In a steamer
In a wok/pot, bring ample water to a full boil then add the rice. Parboil over medium heat for 4 minutes. Then drain well.
Put the rice into a steamer basket lined with a WET muslin cloth (or clean tea towel). Spread the rice to an even thickness and poke some holes.
Add fresh water to the empty wok/pot. Bring it to a full boil then place the basket over. Cover with a lid and leave to steam over medium heat for 10 minutes. Turn off the heat. Let it sit (covered) for another 5 minutes.
Video
Notes
1. I rinse rice out of an old habit (most Chinese do). However, it isn’t compulsory as mass-produced rice is processed thus the impurities and surface starch have been removed. However, If rinsing is recommended on the rice package, please follow the instructions).2. You may use the traditional “finger” method to measure the water. Put your index finger into the water until the fingertip touches the rice. The water should be up to the first knuckle. This method works regardless of the quantity of the rice or the size of your finger.3. If you prefer a firmer texture, extend the time to 12 minutes.4. Store cooked rice: in the fridge for up to three days, or in the freezer for up to three months (in airtight bags/containers to avoid drying out).5. You may reheat leftover rice (defrosted if frozen) in a microwave or a steamer. It won’t taste as good as freshly cooked rice but it’s perfect for making fried rice.