Steamed Jasmine Rice
Achieve perfect, fluffy Thai jasmine rice every time with this foolproof steaming method. By simply combining rinsed rice with water, bringing it to a brief boil, and allowing it to steam off the heat, you create light, individual grains that are never mushy. It is the essential foundation for all your favourite Thai stir-fries and curries, delivering reliable, restaurant-quality results in less than 30 minutes.
Cuisines
Cooking Instructions
Cooking: 22 minutes
Notes:
Use a heavy-based pot with a tight-fitting lid to trap steam effectively, which is critical for even cooking.
Once the lid is placed on the pot after the initial boil, do not remove it until the full resting time is complete.
This method uses a precise 1:1.25 ratio of rice to water, which is ideal for standard jasmine rice, though you may adjust slightly for different stove types.
For an extra flourish, garnish the cooked rice with freshly chopped coriander before serving.
Rinse Rice
Rinse the jasmine rice under cold running water in a fine-mesh sieve or pot until the water runs clear, then drain well.
Boil
Combine the rinsed rice and water in a heavy-based pot, place over medium-high heat, and bring to a boil.
Steam
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and cook for 12 minutes without lifting the lid.
Rest
Turn off the heat entirely and leave the pot covered for an additional 10 minutes to allow the steam to finish cooking the rice evenly.
Fluff and Serve
Gently fluff the rice with a spatula or fork, transfer to a serving dish, and garnish with fresh coriander if desired.
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Ingredients
| Jasmine Rice | 200 g |
| Water | 250 ml |
