Perfect Stovetop Steamed Jasmine Rice Recipe
Equipment
- Heavy Bottom Sauce Pan
- Fine Mesh Strainer
- Measuring Cup
Ingredients
- 2 cups Jasmine Rice Thai Hom Mali Certified
- 3 cups Water
- 1/8-1/4 teaspoon Salt (fine ground
Instructions
1. Measure your jasmine rice using a dry measuring cup and set it aside in a fine-mesh strainer.
2. Measure your water in a 1:1.5 ratio of rice to water (e.g., 1 cup rice = 1.5 cups water) and pour it into a heavy-bottomed saucepan.
3. Add a pinch of salt to the water—just enough to enhance the rice’s natural flavor without making it salty. The salt will dissolve into the water and season the rice through as it absorbs the water. It also can have a very subtle firming effect on the rice grains yielding better texture.
4. Rinse the rice thoroughly under cool water using the strainer. Occasionally let it rest and drain then rinse again until the water runs mostly clear. Let it drain briefly.
5. Once the water in the saucepan comes to a rolling boil, add the rinsed rice and cover with a tight-fitting lid. Clear lids help you see what’s happening inside the pan Do not stir or disturb it.
6. As soon as it returns to a boil, reduce the heat to low—just barely enough to keep a gentle bubbling happening—and leave it undisturbed to steam. You can always make micro adjustments up and down if you can see inside the pot.
7. After around 15 minutes, the water should be fully absorbed. Turn off the heat, but leave the lid on and let the rice rest for 5 more minutes undisturbed.
8. Fluff the rice gently with a fork, lifting rather than stirring to avoid braking or smashing the grains. Letting it cool slightly before fluffing helps maintain perfect texture.
9. Cover loosely and let it sit for another 2–3 minutes before serving.