Jasmine rice is a type originated from Thailand but of course with increased demand and popularity, specifically for its aromas many other countries now produce Jasmine Rice. It is also commonly mistaken for its similarities to Basmati rice for it aromas. The size of grain is however a smaller grain but still classed as long grain rice, mistakenly sometimes described as medium grain rice. It’s a great alternative to other plain white rice’s which have less aromas and flavours. The name derives from Jasmine plants for its similar smell.
When cooking it is ideal to firstly rinse the rice completely by rinsing the rice under cold water until the rinse water turns completely clear. The reasoning for this is due to Jasmine rice being known to become sticky. Rinsing the rice through water will rid the starch found around the rice grains, which results any rice into becoming sticky when cooked. Another method for cooking Jasmine rice to cook it well is to steam the rice more than boil it. Although if you are boiling less water is better to use, for example 1 cup of rice should equal one cup of water. Adding more than 1.5 cups of water to 1 cup of rice is not ideal for this type of rice.
Jasmine Rice Recipe
This jasmine rice recipe was brought to you by Foodlovers. You can see this jasmine rice recipe being carried out by the video at the end and follow it or by reading below.
This recipe is made for 4 servings, what you will need for this Jasmine rice recipe is:
-> 4 half cups of Jasmine rice
-> 2 to 3 cups of water, do not exceed 3 cups
-> Cooking pan with lid
Step 1 – Add rice to the pan and rinse thoroughly to remove all starch by rinsing until the rinse water is completely clear. At first the water will be cloudy this is the starch around the rice.
Step 2 – Remove all water and add the cups of water OR instead of removing the water measure the water with a clean index finger. To do this simple place your finger to the top of the rice in the pan and when the water reaches the first joint on your finger that is enough water. Check the video for demonstration of measuring the water.
Step 3 – Place the lid on the pan and then place the pan onto the stove at a high heat.
Step 4 – Wait until the water starts to boil….ensure you do not take the lid off to check if its boiled, you can hear as well as test the side of the pan with your hand gently to feel the vibrations of water if you cannot hear it boiling. Be careful not to burn your hand, you can place something between your hand and the pan such as a damp cloth to try and feel the vibrations.
Step 5 – Once you know the water is boiling turn down the heat to low and leave the rice to cook for 15 minutes.
Step 6 – After 15 minutes turn off the heat and allow the pan to sit for a further 5 minutes.
Step 7 – After resting for 5 minutes remove the lid and use a fork to fluff the rice. The rice should now be cooked.
Importance: Never remove the lid when cooking the Jasmine rice, the steam will escape which is what helps to cook the rice.
