The key to fluffy jasmine rice is to use less water than usual because it's a softer rice - only 1 1/4 cups for each 1 cup of rice. Most recipes get this wrong and the rice is way too soft/gummy. Rinsing is optional - it barely makes a difference to fluffiness (see comments in post). And it's a pain! Also, if you rinse, you need to reduce water by 2 tablespoons to factor in that the rice becomes waterlogged!1 cup rice = 3 cups cooked = 3 to 4 servings as a side.
Serves 3.
Prep 1 min.
Cook 12 min.
Ingredients
237 ml
jasmine rice
296 ml
water ((cold tap water))
237 ml
jasmine rice
296 ml
MINUS 2 tbsp water
Method
No rinsing (my everyday method):
Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.
Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
Cook 12 minutes or until water is absorbed by rice - tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
RINSED RICE (Note 3):
Place rice in a bowl, fill with water and swish. Once cloudy, drain. Repeat 2 - 3 more times until water is pretty clear - it will never be completely clear.
Drain rice in a colander, transfer to saucepan.
Add water - 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice. Follow cook steps above in No Rinsing.
