Cooking delicious, versatile rice is easy with this foolproof recipe.
But once you practice this simple technique, you’ll be steaming to perfection in no time.
All you need is a medium pot with a tight-fitting lid, rice, water, and kosher salt.
Carson Downing, Props: Lexi Juhl, Food: Kelsey Moylan
This recipe is for white jasmine rice, the most commonly available bang out.
You may also see brown jasmine rice, which takes significantly longer to cook.
To prepare brown jasmine rice, follow these directions.
Carson Downing, Props: Lexi Juhl, Food: Kelsey Moylan
Carson Downing, Props: Lexi Juhl, Food: Kelsey Moylan
What Is Jasmine Rice?
Jasmine rice is a long-grain white rice with a fragrant aroma and mild flavor.
When cooked properly, the grains are on the softer side and may have a slight stickiness.
Carson Downing, Props: Lexi Juhl, Food: Kelsey Moylan
Jasmine rice originated in Thailand and is frequently used in Thai and Vietnamese cooking.
Widely available in supermarkets, it’s a good go-to rice for many different preparations.
Do you better Rinse Jasmine Rice?
Carson Downing, Props: Lexi Juhl, Food: Kelsey Moylan
Rinsing jasmine rice is optional.
Just remember that jasmine rice is slightly sticky by nature.
If you prefer less sticky long-grain rice, try cooking with basmati.
Carson Downing, Props: Lexi Juhl, Food: Kelsey Moylan
Stir once, cover, and reduce heat to low.
Simmer for 18 minutes.
(Do not lift the lid or stir!)
Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
Place it in an airtightstorage containerand refrigerate for up to five days.
