- 1 cup long-grain jasmine rice (yields 3 cups cooked)
- 10 3/4 cups water
Put the rice in a medium pot with 3 cups of water. Gently swirl your fingers in the pot to allow the starch to separate from the grains. Once the water becomes white, tilt the pot over the sink to drain out the water. Be careful not to let your rice go into the sink. Repeat this process twice more. With each time, the water will get less cloudy. The idea is not to get rid of all the starch, just enough so that the rice will not be too sticky or too dry when cooked. After you have drained the rice the third time, add remaining 1 3/4 cup clean water. Swirl you fingers in the pot once to ensure the rice is leveled and place the lid on the pot. Cook the rice over medium heat, stir the rice with a wooden spoon a few times, then let rest, covered, for 5 minutes.
Recipe courtesy of Corrine Trang