How to Cook Jasmine Rice
Learn how to cook jasmine rice perfectly every time, using either a rice cooker (with the famous finger trick method) or a pot on the stove!
Servings: 6
Calories: 205kcal
Ingredients
- jasmine rice
- water
Instructions
Rice Cooker Method:
- Add 3 rice cooker cups (1 rice cooker cup = US ¾ cup) of jasmine rice to your rice cooker pot. Add enough water to cover the rice, and agitate the grains with your hands. This washes the rice and rinses away some of the surface starch to improve the texture of your cooked rice.
- Pour off most of the water (leaving some behind is fine), and fill with water to the ‘3’ line. Place the pot in the rice cooker, cover, and press Start.
- Follow the same method using however many cups of rice you like. However, we have found that cooking a very large amount of rice (say, 8 cups) can be inconsistent in the rice cooker. Something to keep in mind, but you may want to cook in a couple batches if making a larger amount.
Stovetop Method:
- Measure however much jasmine rice you want to cook, and note the volume. Add the rice to a thick bottomed, deep pot (it will triple in volume once cooked, so make sure the pot is the correct size). Cover the rice with 2 inches of water, and let it soak for 15-20 minutes.
- Pour off most of the water (leaving a little behind is okay). Then measure the same volume of water as rice, and add it to the pot. Cover, and place the pot over medium-high heat.
- When the water comes to a boil, immediately turn down the heat to low, and cook the rice, covered, for about 15 minutes, or until it has absorbed all the water.
Video
Nutrition
Serving: 1cup | Calories: 205kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.1g | Calcium: 16mg | Iron: 0.3mg