How To Cook Jasmine Rice On Stove

Once boiling reduce the heat to a gentle simmer add the rice and cover the pot with a tight fitting lid. Make sure that the pot has a heavy bottom and a tight fitting lid. Simmer for 15 minutes until all of the water is absorbed.

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You will need 1 1 2 cups 350 ml of water for every 1 cup 225 g of jasmine rice that you are making.

How to cook jasmine rice on stove. The water should come up to the first joint bring to a boil over high heat reduce heat to low and simmer. If you use too much water so your rice will be very mushy and sticky. Simmer for 12 minutes over the low heat and then remove from the heat keeping covered and allow it to steam for a further 10 minutes.

Alternatively add the rice first then add enough cold water to cover the rice by inch by placing the tip of your index finger on the rice. Afterwards let the rice rest off heat for about 10 minutes. Follow these steps to cook the perfect jasmine rice on the stovetop.

It can be said that the secret to a perfect jasmine rice recipe is to use the right amount of water when cooking. Use the right amount of water the ratio of water to rice is the single most important factor for producing well cooked rice. The traditional stovetop method might take more monitoring than fancy gadgets like a rice cooker or an electric pressure cooker but there s no denying it s still the most intuitive method.

For more flavorful rice add 1 2 teaspoon of salt. Start with good quality thai jasmine rice. Simmer for 18 minutes.

You want the whole surface to be rippling the edges bubbling and white foam. Stir in the rice and the salt. Jasmine rice water ratio is 1 cup water.

Here are the three keys to making perfect stovetop jasmine rice. Instructions bring the water to a boil in a medium saucepan. Step 1 in a medium saucepan with a tight fitting lid combine jasmine rice 1 cups water and teaspoon salt and bring to a boil.