Ingredients
Method
Preparation
- Place 1 cup of Thai jasmine rice in a fine mesh strainer and rinse under cold or room temperature water until it runs mostly clear.
- In a medium-sized saucepan, combine the rinsed rice and 1 1/4 cups of cold water. If adding salt, sprinkle it in at this stage.
Cooking
- On the stovetop, turn the heat to medium and bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low and cover the pot with a tight-fitting lid. Cook without lifting the lid for about 18-20 minutes.
- Check the bottom of the pot; if it's dry, turn off the heat and let the rice sit, covered, for an additional 5 minutes.
Finishing
- Use a fork to gently fluff the rice, separating the grains. If it feels too firm or dry, add 2-3 tablespoons of water and cover, cooking on low for an additional 5-10 minutes.
Notes
Always keep the lid on as much as possible until the final fluff! Rinsing rice reduces excess starch, preventing gumminess. Cooked rice can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 6 months.