If you're on a quest to cook the perfect Thai jasmine rice—each grain fluffy, light, and bursting with fragrance—then this time-tested stovetop recipe is a must-try. Jasmine rice is an essential side dish in Thai cuisine and pairs beautifully with a wide range of Asian delicacies.
Why This Recipe is Ideal
Perfect Texture: By following this stovetop cooking process, you'll achieve a flawlessly cooked batch of jasmine rice with just the right amount of tenderness and separation between the grains.
Versatile Rice: This perfect rice recipe provides a versatile base for various dishes, from classic Thai curries to stir-fries and beyond.
Simplified Technique: With clear instructions, you'll be able to confidently prepare this jasmine rice recipe, even if you're new to cooking rice.
Instructions
- Prepare the Rice: Start by rinsing 1 cup jasmine rice under cold water and draining it to remove excess starch. Repeat this step 2 times.
- Adjust Water: Place the rice in a saucepan with a tight-fitting lid. To achieve the perfect texture, use slightly less water than is typical for rice. For 1 cup rice, add 1-¼ cups water to the saucepan.
- Cook on Stovetop: Place the saucepan over medium-high heat and bring the water to a boil without covering it. Once boiling, turn the stove down to low heat and cover the saucepan with the lid. Let the rice simmer for about 15 minutes. Test the rice for doneness and continue cooking only if the rice is very firm and there is water in the bottom of the pot.
- Let It Rest: After the cooking time, remove the saucepan from the heat. Let the rice stand, covered, for an additional 5 to 10 minutes. This resting period allows the rice grains to absorb any remaining moisture and achieve optimal fluffiness.
- Fluff and Serve: Gently fluff the cooked jasmine rice with a fork, separating the grains. Your perfect jasmine rice is now ready to be served.
Note: 1 cup of uncooked rice will yield 2 cups of cooked rice. You can figure ½ cups of rice per person.
Serving Suggestions
This is the perfect aromatic rice to serve with Asian cuisines such as this Thai Red Curry Chicken recipe. The white rice is the perfect base to absorb all the fantastic curry flavors.
Our Hunan Shrimp recipe and this Camerones a la Diabla recipe make for the perfect marriage of flavors with white jasmine rice, balancing out the spiciness of both dishes.
Jasmine rice is also the perfect accompaniment to pair with light fish entrees such as Baked Swordfish or Herb Butter Pan Fried Cod.
You can add an extra layer of flavor to your jasmine rice by seasoning it with a pinch of salt or a squeeze of lime juice while cooking. A little bit goes along way with added flavors, so start a little at a time. This depends upon the type of dish you plan to serve it with. For a Thai twist, consider using a splash of fish sauce or soy sauce.
Cook's Tips
- Rinse the Rice: Give the rice a gentle rinse twice under cold water before cooking to remove excess starch and promote separation of grains.
- Adjust Water for Perfect Texture: Use slightly less water than the usual 2:1 ratio for rice. For example, for 1 cup of rice, try using 1 ¼ cups of water. This modification helps prevent mushy rice and ensures a more delicate texture.
- Fluff with Care: After the rice is cooked, fluff it gently with a fork to separate the grains. Be delicate to avoid breaking them and maintain their light and airy texture.
Storing and Reheating Leftovers
Store leftover rice in an airtight container in the refrigerator for up to 3 days.
To reheat the rice, place rice in a saucepan, add a couple of tablespoons of water, cover and simmer for a minute or two. Fluff the rice with a fork before serving.
If your rice has sat out at room temperature for more than 2 hours, just toss it. The risk of bacteria is way too high at this point.
📋 Recipe
Perfect, Fluffy Stovetop Thai Jasmine Rice
Ingredients
- 1 cup jasmine rice (see note)
- 1 ¼ cups water
Instructions
- Place rice in a large bowl and add cool water to cover the rice by 2 inches. Using your hands, swish rice in the water about 30 seconds or until water turns cloudy. Using a fine-mesh strainer, drain the rice. Refill the bowl with cool water, and rinse and drain the rice.
- Transfer rice to a saucepan with a tight-fitting lid. Add 1-¼ cups water to the pan. Keeping the saucepan uncovered, over medium-high heat, bring rice to boiling. Then cover and reduce heat to low. Cook rice 15 minutes or until tender and no water remains in the pan.
- If the water is gone, but the rice still looks a bit wet, remove saucepan from heat and let rice stand, covered, about 5 to 10 minutes or until done to your liking.
- Fluff rice gently with a fork. Cover until ready to serve, but no longer than 1 to 2 hours.
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