Named after the sweet-smelling jasmine flower, jasmine rice is a long grain rice native to Thailand with a delicate floral and buttery scent. The secret to cooking it perfectly is getting the right ratio of water to rice. Typically, the instructions on the package call for 1-1/2 cups water for every 1 cup of rice. That’s fine if you like your rice “al dente” but I prefer mine soft, so I always add a bit more water. Many recipes call for rinsing the grains before cooking but I don’t think it’s necessary — even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together.
Perfect Jasmine Rice
By Jennifer Segal
With the right water to rice ratio, you can make fragrant, perfectly cooked jasmine rice every time.
Servings: 4-6
Total Time: 20 Minutes
INGREDIENTS
2-3/4 cups water, plus more if necessary
1-1/2 cups jasmine rice
3/4 teaspoon salt
INSTRUCTIONS
Bring the water to a boil in a medium saucepan. Stir in the rice and the salt; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat.
Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
GLUTEN-FREE ADAPTABLE NOTE
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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