Jasmine rice is cooked by rinsing it, combining it with water and salt in a saucepan, bringing it to a boil, reducing the heat to simmer, covering, and cooking until the water is absorbed. After cooking, it's allowed to stand before being fluffed and served.
Here's a more detailed breakdown of the process:
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Rinse the Rice: Rinsing removes excess starch, preventing the cooked rice from becoming too sticky. Rinse the jasmine rice under cold water until the water runs mostly clear.
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Combine Ingredients: In a medium saucepan, combine the rinsed jasmine rice with water and a pinch of salt (optional). The typical water-to-rice ratio is about 1.25:1 (e.g., 1 1/4 cups of water for every 1 cup of rice). However, this can vary slightly depending on the specific rice and desired consistency.
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Bring to a Boil: Bring the mixture to a rapid boil over medium-high heat.
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Reduce Heat and Simmer: Once boiling, immediately reduce the heat to the lowest setting possible. Cover the saucepan tightly with a lid.
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Simmer Until Water is Absorbed: Allow the rice to simmer gently for about 15-20 minutes, or until all the water has been absorbed. It is crucial not to lift the lid during this process, as it can release steam and affect the cooking time.
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Rest (Steam): Remove the saucepan from the heat and let it stand, still covered, for 10-15 minutes. This allows the rice to finish steaming and helps the grains separate.
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Fluff and Serve: Finally, fluff the cooked jasmine rice with a fork to separate the grains before serving.
Here's a summarized table of the steps:
| Step | Action | Details |
|---|---|---|
| 1. Rinse | Rinse the rice under cold water | Until water runs mostly clear to remove excess starch |
| 2. Combine | Combine rice, water, and salt in a saucepan | Typically 1.25:1 water-to-rice ratio, but adjust as needed. |
| 3. Boil | Bring to a boil | Over medium-high heat |
| 4. Simmer | Reduce heat, cover, and simmer | Lowest heat setting for 15-20 minutes, without lifting the lid. |
| 5. Rest | Remove from heat and let stand covered | For 10-15 minutes to allow steaming. |
| 6. Fluff & Serve | Fluff with a fork and serve | Separates grains for better texture. |
