Jasmine Rice

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  • Level: Easy
  • Total: 40 min
  • Active: 5 min
  • Yield: 8 servings
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Ingredients

2 cups long-grain jasmine rice, preferably from Thailand

2 cups cold water, plus additional for rinsing

Directions

  1. Rinse rice: Place rice in a fine-mesh strainer set inside a large bowl. Fill the bowl with enough cool tap water to cover the rice by an inch or two. Use your hand to gently stir the rice, 30–40 seconds; then lift the strainer from the bowl. The water in the bowl will be cloudy from the rice starch. Empty the water, set the strainer in the bowl again, and repeat the process until the water that covers the rice is mostly clear (probably two or three changes of water); the rice grains will begin to look translucent. Discard the water in the bowl; set the strainer on top and let the rice drain, about 5 minutes, gently shaking the strainer occasionally to get rid of excess water.
  2. Cook rice: Place the drained rice into the rice cooker in an even layer. Add 2 cups water; the level should be close to an inch above the rice (or the height of one knuckle above your forefinger). Add more water to reach this marker if necessary. Close the lid and turn rice cooker on; rice is done when indicated by the rice cooker. Once done, let the rice sit in the rice cooker with the cover on for about 15–20 minutes. Don’t skip this step: it allows some of the moisture to dissipate as steam, and some to get reabsorbed into the rice. This keeps the rice from clumping and gives the grains a chance to cool slightly, so when you fluff the rice, the grains don't break apart.
  3. Fluff rice: Open the rice cooker and use a spoon or fork to gently separate and fluff the cooked grains. The rice will keep for several hours after fluffing in the rice cooker on the “Warm” setting. To serve, pack a small bowl with rice, level off the top, and turn it over onto a plate; lift the bowl away to uncover a tidy dome of rice. (Store leftover cooked rice in a covered container in the refrigerator, 1-2 days.)
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