- Step 1: Rinse rice Rinse the rice in a sieve under cold running water to remove a good amount of the starch from the outside of the rice.
- TIP: You can tell the rice is well rinsed when the water turns from mostly cloudy to mostly clear.
- Step 2: Boil rice & water Shake off the extra water and put the rice with 3 cups of cold water into the saucepan over high heat. Leave the saucepan uncovered and stir occasionally as the water reaches a roiling boil.
- Step 3: Reduce heat & cover Stir the rice one more time, making sure to scrape the bottom, then reduce the heat to the lowest possible setting, cover the pot, and cook for 20 minutes.
- TIP: Set a timer for 20 minutes and take a quick peek only when it goes off—not before.
- Step 4: Watch for "fish eyes" You will know the water has evaporated when the rice has expanded to the sides of the pot and small dimples appear at the top of the rice. The holes are sometimes also called 'fish eyes.'
- Step 5: Remove from heat Remove the pot from the heat and let it stand—covered—for 10 minutes.
- Step 6: Fluff & serve Fluff with a fork and serve warm. It can hold at this point covered for up to an hour.
- FACT: Jasmine rice, a long grain variety, is indigenous to Thailand where it is one of the country’s most lucrative export crops.
You Will Need
- 2 c. Jasmine Rice
- Mesh Sieve
- Running Water
- 3 c. Water
- Stove Top
- Cooking Spoon
- Sauce Pan with Lid
- Clock or Timer