How to Cook Jasmine Rice
Jasmine rice is a long-grain variety of rice known for its fragrant aroma and delicate flavor. It is primarily cultivated in Thailand, where it is also known as “khao hom mali.”
Preparing Jasmine Rice
- Rinse the rice: Place the jasmine rice in a fine-mesh strainer and rinse it under cold water until the water runs clear.
- Measure the rice: For every 1 cup of jasmine rice, use 1.5 to 2 cups of water.
- Cook the rice:
- In a saucepan or rice cooker, combine the rinsed rice and water at the appropriate ratio.
- If using a saucepan, bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Let the rice simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender.
- If using a rice cooker, simply press the “cook” button and let the rice cooker do its job. It will automatically shut off once the rice is done.
- Let it rest: Once the rice is cooked, remove it from the heat and let it sit, covered, for about 5-10 minutes.
- Fluff the rice: After resting, use a fork to gently fluff the rice, separating any clumps.
What to Pair with Jasmine Rice:
Jasmine rice pairs well with a wide variety of dishes, including:
- Thai curries
- Stir-fries
- Grilled or roasted meats and seafood
- Vegetable dishes
- Salads
- Soups and stews
Different Types of Jasmine Rice:
While jasmine rice is primarily known as a long-grain white rice, there are also variations available:
- Brown jasmine rice: This is a whole-grain version of jasmine rice, which retains the bran layer and germ, offering more fiber and nutrients compared to white jasmine rice.
- Red jasmine rice: This variety has a reddish-brown color due to its higher antioxidant content. It has a nuttier flavor and slightly chewier texture compared to white jasmine rice.
Experiment with different types of jasmine rice to discover your favorite!