Outlines how to cook jasmine rice prefectly, with different methods to cook jasmine rice on the stove in a saucepan, or using a microwave or a rice cooker.
Jasmine rice (Khao hom mali in Thai) is a special type of rice that is mainly grown on rice fields in northern Thailand. Other growing areas are Laos, Italy and Vietnam. Jasmine rice is also called fragrant rice because it exudes a very pleasant floral aroma when cooked.
In contrast to many other types of rice, jasmine rice also brings its own flavor to the plate. This rice variety appeals to all the senses and is recommended as a side dish for curry meat and fish dishes as well as for salads and desserts.
Its nutty – buttery aroma goes perfectly with dishes from Southeast Asian, especially Thai, cuisine. In these cuisines, a wide variety of herbs such as ginger, basil, garlic, lemongrass and coriander are cooked with vegetables, fish, meat and seafood and mostly refined with lime, coconut milk, chilli and lemongrass – the result is an intense mixture of different flavors and aromas. In the middle of the often sweet, hot and spicy dishes, this is a rice that has its own flavor and thus subtly combines the various elements. Also read how to cook brown rice on the stove, rice cooker or instant pot.
How to cook jasmine rice on the stove
Rinse the rice in a colander until the water runs clear. Shake dry well in a sieve and allow to drain. Boil in 600 ml salted water. Turn the heat down and cover and let the rice simmer on the lowest setting for about 15 minutes.
Method 2 (Thai method)
- Put jasmine rice in a saucepan.
- Wash rice twice, moving the rice around with your hand or a wooden spoon. The excess starch makes the water cloudy. Now pour off the water and repeat the process until the water remains clear. Tip: – the cloudy water is a wonderful fertilizer for all indoor plants, so don’t throw it down the drain — your plants will thank you!
- Add 1.5 times the amount of water for cooking.
- Let rice soak in the cooking water for 10 minutes. Then put on the stove set at the highest heat setting.
- As soon as the water boils, set the stove to medium heat and let the rice simmer for 23 minutes with the lid closed until the water has evaporated. In between you shouldn’t touch the pot or open the lid.
- After 23 minutes you should turn off the heat BUT don’t remove the lid yet! You should let the pot sit for another 10 minutes with the lid closed.
- Then you can remove the lid and fluff the rice with a fork.
- You can add a piece of butter for extra flavour (optional).
How to cook jasmine rice in a microwave
- 225 g jasmine rice
- 475 ml of water to cook with
- ⅛ teaspoon salt (optional)
Rinse the rice
Place the jasmine rice in a colander or saucepan and rinse it until the water runs clear. Do not use hot water to rinse the rice, use cold water. Two to three times rinsing should be enough. This is important as it removes excess starch and prevents the rice from becoming sticky (if you actually want to make sticky rice, just rinse lightly once).
2. Mix with cooking water
Mix the 225g of rice and 475ml of water in a microwave-safe bowl that can hold about 1.5L. Do not cover the bowl with plastic wrap or a lid. Add the salt if you would like more flavour.
If you use more or less rice, adjust the amount of water accordingly.
3. Cook on high for about 10 minutes
Most of the water should be gone by then and the steam should have made small holes in the rice. If the rice doesn’t look like this, continue heating it at 1-minute intervals until you see steam holes.
- Cooking times can vary from microwave to microwave, so the steam holes may not be visible after ten minutes.
- If you have a powerful microwave, you may even need to reduce the cooking time. Keep an eye on the rice because of the steam holes.
- Don’t worry if the rice looks semi-raw. This step only really starts the cooking process
4. Cover and cook 4 more minutes
Cover the rice with a lid or plastic wrap and cook for four minutes. Using a pot holder or oven mitt, carefully remove the bowl from the microwave. Cover them with a microwave-safe lid or plastic wrap. Put it back in the microwave and cook the rice for another four to five minutes.
- Don’t poke holes in the plastic wrap. You want to lock in the steam.
- The rice should now look almost done. You are not quite finished, however.
5. Let the rice sit, covered, for 5 minutes
During this time, the trapped steam will finish cooking the rice. If the rice looks too moist, keep cooking it at one-minute intervals until it is cooked through.
If the rice is too dry, add a little water, cover it again, and cook it for another minute or two to re-moisten it.
6. Remove the cover and fluff the rice before serving
The easiest way to do this is with a fork, but you can also use a wooden spatula. Be careful when removing the lid or plastic wrap as a lot of hot steam will escape.
How to cook jasmine rice in a rice cooker
- Remove the rice cooker inner pot and place the jasmine rice in it.
- Wash the rice twice with cold water.
- Add 1.5 times the amount of water for cooking.
- Close the lid and switch on the rice cooker.
- Once the light has gone out, the rice is ready.