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Perfect Thai Jasmine Rice Every Time
Native to Thailand, jasmine rice gets its name from the fragrant jasmine flower. This long-grain rice has a somewhat buttery aroma, reminiscent of popcorn. The trick to cooking perfect jasmine rice is using the correct ratio of water to rice and keeping an eye on the water level as it cooks. While you can use a rice cooker, this stovetop method is convenient to use anywhere.
You will need:
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- Deep medium-sized pot with a close-fitting lid
- Stovetop or burner
- Measuring cup
- Jasmine rice
- Salt (optional)
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Measure the Rice
Start with good-quality Thai jasmine rice. You will need about 2 cups of uncooked jasmine rice to make enough to serve four to five people. Once measured, pour into a deep medium-sized pot that has a tight-fitting lid.
At this point, you can rinse the rice two to five times in water (until the water is clear) to remove any excess starch powder. This is an optional step. If you're curious and an avid rice-maker, try one batch with rinsing and one without.Continue to 3 of 8 below.
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Add Water and Salt
Add 2 1/2 cups water and 1/8 teaspoon salt to your rice pot. This rice can also be made without salt if you are watching your salt intake.Continue to 4 of 8 below.
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Bring to a Boil
Bring rice and water to a light boil. You should see bubbles forming on the surface of the water. If you place your ear close to the pot, you will hear it gently boiling.Continue to 5 of 8 below.
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Cover, Reduce Heat, and Simmer
Cover the pot tightly with a lid and reduce the heat to low. Let rice simmer while covered for 12 to 15 minutes.Continue to 6 of 8 below.
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Check the Jasmine Rice
After 10 minutes, remove the lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot. If all or most of the water is gone, continue on with the next step.
If there is still 1/4 inch or more of water, replace the lid and allow it to simmer 3 to 5 more minutes.Continue to 7 of 8 below.
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Replace the Lid and Turn off the Heat
When all (or most) of the water has been absorbed, replace the lid and switch off the heat. Allow the pot to sit undisturbed for another 10 to 15 minutes, or until you're ready to eat. The residual heat inside the pot will steam the rice and any remaining water will be absorbed, leaving your rice well done and tasting pleasantly sticky.
Keep the lid of your rice pot on until you're ready to eat. The rice will stay warm and delicious for up to two hours. If you have an electric stove, don't remove it from the switched-off burner, as the residual heat will also help keep the pot warm. This is a great tip if you're throwing a dinner party, as you can make the rice well ahead of time and leave it to stay warm while you make the rest of the meal.Continue to 8 of 8 below.
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